There’s no hiding here: heart of palm is by far my favorite vegetable. I know it’s not a big deal and some even may say that artichokes have a similar taste and texture… but still I love it.
While living in Russia, it was impossible to find them. I used to smuggle some cans inside my bag while travelling to Brazil or Europe. You can imagine that these cans were as precious as gold for me and only a very special occasion (or a huge craving) would make me use some of them.
So when I was missing it enough to convinve myself to use it, I decided that I would do the whole recipe right from the beginning. No shortcuts — I was going to give all it takes to have an awesome dish with my precious heart of palm remaining can.
I had some whole wheat flour at home, so I thought that these hot pockets would be a good way to go. It’s a very simple dough, full of flavor and pretty easy to do.
As for the filling, I wanted to keep it as simple as possible, so the flavors wouldn’t conflict with the awesomeness of the heart of palm. It’s my usual go-to heart of palm basic filling, full of flavor. In this case, I used fresh parsley, while sometimes I use fresh or dried thyme (which I prefer). If you want to increment it to make this filling richer, you can add frozen peas, olives or even chicken. It will be awesome no matter what!
- 1 cup of lukewarm water
- 2 tsp of dried yeast
- 1½ cups of whole wheat flour
- 1½ cups of all-purpose flour
- 1½ tsp of salt
- 3 tbsp olive oil
- 1 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tomato, seeded and chopped
- 1 heart of palm can, drained and chopped
- ½ can of milk
- 1 tbsp of all-purpose flour
- 1 tsp of fresh parsley, chopped
- salt and pepper, to taste
- Dissolve the yeast in water and reserve for a couple of minutes.
- In the meanwhile, mix both flours and the salt in a big bowl. Add the dissolved yeast, the olive oil and knead the dough in a floured surface until you get a smooth and homogeneous dough (about 10 minutes).
- Bring the dough back to the bowl, cover with a damp towel and leave it in a warm place until it doubles in size.
- In a large pan, heat the olive oil and saute the onion until it becomes soft. Add the garlic and saute it for a couple of minutes.
- Then, add the tomatoes, cook it for 1-2 minutes and then add the heart of palm.
- Separately, mix the milk and the all-purpose flour. Add it to the pan, and mix everything until it thickens.
- Lastly, add the chopped parsley, salt and pepper. Mix and set aside to cool down before assembling the pockets.
- In a surface floured with whole wheat flour, open half of the dough until it gets around 2-3 mm of thickness. With the help of a large cutter or a dessert plate, cut circles of around 12 cm of diameter. Stack the circles in a pile until ready to use.
- Then, brush lightly the edges of the circles with water and place a spoonful of filling in the center.
- Close the pockets and press the edges with a fork.
- Pinch the top of the pockets so the steam can be released during baking, and bake them at 180°C for 20-25 minutes or until golden brown.