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Hearts of Palm Empanadas Recipe

These Brazilian inspired empanadas are made with my favorite pastry dough and are filled with a special ingredient, hearts of palm.

Prep: 45 minutes | Chill: 2 hours | Bake: 15-18 minutes

Hearts of Palm Empanadas



  • 3 3-ounce packages of cream cheese, softened
  • 2 tablespoons butter, softened
  • 1 1/2 cups flour


  • 3 tablespoons butter
  • 1 large onion, chopped finely
  • 1 14.4-ounce can hearts of palm, drained and chopped
  • 1/2 teaspoon salt
  • 2 tablespoons flour
  • 1/4 cup sour cream

1 egg beaten, for sealing empanadas


  1. Beat together the dough ingredients on medium speed until soft dough forms. Divide the dough in half, form into a ball, and wrap each half separately in wax paper or parchment paper and chill for at least an hour.
  2. To prepare the filling, melt the butter in a medium skillet. Saute the onion until translucent. Stir in hearts of palm and continue sauteing for another minute. Stir in salt and flour. Remove pan from heat and stir in sour cream. Chill mixture for at least an hour.
  3. Cover a large baking sheet with parchment paper.
  4. On a floured surface, remove one of the chilled dough balls from the refrigerator. Roll the dough ball out to about 1/16″ (pretty thin) and cut out dough with a 3-inch biscuit cutter or use an empanada press. Gather scraps, roll into ball and return to refrigerator. Brush beaten egg around the edge of each dough round. Place about a teaspoon of the filling in the center. Fold the empanada dough over the filling and press edges together with the empanada press or a fork to seal. Prick top with fork to vent. Place empanada on parchment covered baking sheet. Repeat with remaining dough and filling. Be sure dough remains in refrigerator until ready to use.
  5. Brush tops of empanadas with remaining egg, cover and chill for at least one hour.
  6. Preheat oven to 425°F. Uncover empanadas and bake for about 15-18 minutes, or until golden brown.

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