Brazilian Heart of Palm Pot Pie

Brazilian Heart of Palm Pot Pie

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Marcos Fábio

A traditional recipe served in different festive or casual moments. With a generous filling and a light and crispy dough, this gluten free pot pie is unrivaled.


4 cups Mix B Bread
1 package milk cream
150 ml oil
1 tsp salt
2 egg whites
2 egg yolks for brushing
1 tbsp baking powder
For the filling:
4 tomatoes
1/2 chopped onion
1 clove of garlic, chopped
4 tbsp parsley, chopped
1 can sweet corn
1/2 cup parsley, chopped
2 tbsp olive oil
1 tsp salt
1 tsp black pepper, freshly ground
1 jar heart of palm


Prepare the Dough:

  • In a bowl, mix all the dough ingredients until it does not stick to your hands, wrap in plastic film and put in the fridge for 30 min.

Prepare the Filling:

  • Chop the heart of palm and put aside. In a pan, put the onion, olive oil and turn on the flame.
  • As soon as the onion is cooked, add the garlic and mix for 2 minutes.
  • Then add the peeled and chopped tomatoes (without seeds) and the heart of palms, and cook for 25 minutes on a medium flame.
  • Add the sweetcorn, aromatic herbs (mainly parsley and chives), salt and black pepper, and set aside.
  • On a countertop lined with plastic film, spread the dough to the size of the 22cm Marinex oven-dish.
  • Line the oven-dish with the dough up to the borders and put in the filling.
  • Cover with the rest of the dough and brush it with egg yolks.
  • Bake in a pre-heated oven at 180°C for aproximately 40 min.