Ingredients:
For the dough:
2 cups (240g) whole wheat flour
1/2 cup (60g) white wheat flour
1/2 cup (120ml) vegetable oil
1/4 cup (60ml) cold water
1 teaspoon (5g) salt
1 teaspoon (5g) baking powder
For the filling:
1 tablespoon (15ml) olive oil
1 medium onion (100g), chopped
2 garlic cloves (4g), chopped
1 glass (300g) of chopped hearts of palm
1 medium tomato (100g), seeded, chopped
1/2 cup (60g) fresh or frozen peas
1/2 cup (60g) cooked green corn
1/4 cup (60ml) water
1 tablespoon (10g) wheat flour
1 teaspoon (5g) salt
1 teaspoon (2g) sweet paprika
Ground pepper to taste
Chopped greens to taste
For brushing:
2 tablespoons (30ml) of olive oil mixed with 1 tablespoon (15ml) of water
Directions:
Preparing Vegan Palm Heart Pie with Wholemeal Pastry requires attention to detail, but the result is worth every step. Follow the steps below to ensure a delicious, well-assembled pie.
Prepare the dough:
In a large bowl, mix the flours, yeast and salt. Gradually add the vegetable oil and cold water. Use your hands to mix until a homogeneous dough forms that doesn’t stick to your fingers. If necessary, add another tablespoon of water or flour to adjust the texture. Wrap the dough in plastic wrap and refrigerate for 20 minutes.
Prepare the filling:
Heat the olive oil in a medium saucepan. Sauté the onion until transparent, then add the chopped garlic. Sauté for another 1 minute. Add the hearts of palm, tomatoes, corn and peas. Mix well.
Thicken the filling:
Dissolve the wheat flour in 1/4 cup of water and add to the pan. Season with salt, paprika and black pepper. Cook for another 5 minutes, stirring constantly, until the filling thickens slightly. Finish with chopped greens. Remove from the heat and leave to cool for a few minutes.
Assemble the pie:
Divide the dough into two parts. Roll out one part with a rolling pin on a floured surface and line the bottom and sides of a removable bottom pan (about 20 cm in diameter). Pour the cold filling over the dough.
Cover the pie:
Roll out the second piece of dough and cover the pie. Pinch the edges to seal. Make small cuts in the surface to allow steam to escape during baking.
Brush and bake:
Brush the surface of the pie with the olive oil and water mixture. Bake in a preheated oven at 180 °C for about 35 to 40 minutes, or until the surface is golden brown.
Rest before serving:
Remove from the oven and let the pie rest for at least 10 minutes before slicing. This helps keep the filling firm when serving.
Additional tips:
Add green olives to the filling for more flavor.
Use baking paper on the bottom of the pan to make it easier to unmold.
Serve with a fresh green salad for a light side dish.
Common questions
- Can I substitute wholemeal flour?
Yes, you can just use white flour, but it will lose its rustic texture. - How can I make the recipe cheaper?
Replace the heart of palm with a variety of vegetables, such as zucchini or carrots. - Can I freeze the finished pie?
Yes, just freeze after baking and heat in the oven before serving. - How can I adapt it for diabetics?
Avoid using white flour, opting instead for more wholemeal flour. - How to make the recipe Low Carb?
Replace the flour with almond or chickpea flour.
Benefits of the Ingredients
Vegan Palm Heart Pie with Wholemeal Pastry combines flavor and texture in a balanced recipe.
The wholemeal pastry brings crunch and a light almond flavor, while the heart of palm filling offers a creamy, spicy experience.
The Best Occasions to Serve Vegan Palm Heart Pie with Wholemeal Pastry
Vegan Palm Heart Pie with Wholemeal Pastry is perfect for New Year’s Eve dinner, special dinners or outdoor picnics. Pair it with natural passion fruit juice or lemonade for a refreshing experience.
