Empanadas are part of everyday life in Costa Rica. You can find them in bakeries, neighborhood cafés, school cafeterias, and roadside restaurants. Some are made with corn dough and others with flour, then filled with cheese, beans, meat, chicken, or potatoes. Whatever the variety, they are especially comforting when served warm with a good cup of coffee.
Heart of palm, or palmito as we call it, is also a familiar ingredient in our cuisine. Its mild flavor and tender texture work beautifully in salads, rice dishes, casseroles, and many other recipes. It may not be the first ingredient you imagine inside an empanada, but one bite will show you why it is a must-try.
There are also sweet empanadas, known as empanadas dulces, which are typically made with flour dough instead of corn dough. They can be either fried or baked.
If you're looking to make sweet empanadas, you can use the same dough we're using in this recipe or try my 3-2-1 dough (Those are baked, I do not suggest you fry that dough). For the filling, you can try my homemade pineapple jam or fig preserves, or choose from other delicious options like apple or dulce de leche.
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Ingredients You’ll Need for Heart of Palm Empanadas
Before you begin, measure and prepare all the ingredients so the process goes smoothly. Drain the canned hearts of palm well, and let the filling cool completely before assembling the empanadas.
🌾 All-Purpose Flour, Salt, Oil, and Warm Water
I use regular all-purpose wheat flour for this dough. Bread flour can be substituted, although the empanadas may have a slightly firmer and chewier crust.
The water should be warmer than lukewarm but still comfortable to touch. Add the water gradually until you have a soft, elastic dough. If you substitute bread flour, you may need to add a little more water.
🌴Heart of Palm
Canned heart of palm is convenient and ready to use. Drain it well and cut it into small pieces so it is evenly distributed throughout the filling.
Fresh heart of palm can also be used, but it should be cooked in water until tender before adding it to the vegetables.
🫑Onion and Bell Pepper
The onion and bell pepper are sautéed to create a flavorful base for the filling. You can use green, red, yellow, or orange bell pepper.
Cut both vegetables into small pieces so they blend well with the heart of palm and fit easily inside the empanadas.
🧀Sour Cream and Mozzarella Cheese
Use full-fat sour cream or Latin-style crema. Mozzarella cheese adds richness and helps bring the filling together. You can also use Monterey Jack, Smoked Gouda or another mild melting cheese.
Allow the heart of palm mixture to cool completely before adding the cheese so it does not melt too early.
🌿Oregano, Black Pepper, Salt, and Sugar
Oregano, black pepper, and salt season the filling without overpowering the heart of palm. Taste it before adding the sugar.
Some canned heart of palm can be slightly acidic because of the preserving liquid. A small amount of sugar will balance that acidity without making the filling sweet.
🛢️Oil for Frying
Use a neutral oil suitable for frying, such as vegetable, canola, or corn oil. You will need enough for the empanadas to float and cook evenly.
Heat the oil to 350°F (175°C) before frying so the crust becomes golden and crisp without absorbing too much oil.
I do not recommend using olive oil or extra virgin olive oil for frying these empanadas, as their smoke points can be lower than the frying temperature, causing the oil to smoke and develop an unpleasant flavor.
💡Helpful Tips Before You Begin
- Use the texture of the dough as your guide. If it cracks when pressed, knead in a small amount of warm water. If it feels sticky, add a light dusting of flour. It should feel soft and elastic without sticking to your hands.
- The filling should be creamy but not watery. Excess moisture can soften the dough and increase the chance of the empanadas opening during frying.
- You can prepare the heart of palm filling one day ahead and store it in a covered container in the refrigerator. Let it sit at room temperature for a few minutes before assembling the empanadas so the filling is easier to portion.
- If you are not cooking the empanadas immediately, keep them covered in the refrigerator so the dough does not dry out. Place parchment paper or plastic wrap between layers to prevent them from sticking together.
- Do not stack the empanadas immediately after frying. Give them a little space while they drain so steam does not soften the crispy crust.
- Let the empanadas rest for a few minutes before serving. The crust will remain crisp, while the hot filling will have time to settle and cool slightly.
How to Make Heart of Palm Empanadas
Making empanada dough from scratch may sound complicated, but it is easier than you think. Follow along, and I will show you how.
Step 1: Combine the Flour, Salt, Oil, and Water
Place the flour and salt in a large bowl and stir briefly. Add the oil and half of the warm water, then mix carefully until the flour begins to absorb the liquid.
Step 2: Add the Remaining Water
Pour in the other half of the warm water and continue mixing until all the ingredients are incorporated and a dough begins to form.
Step 3: Knead the Dough
When the dough becomes too difficult to mix in the bowl, transfer it to a clean work surface. Knead for approximately 4-5 minutes, or until it feels soft and elastic.
Step 4: Let the Dough Rest
Cover the dough with plastic wrap or place it inside a plastic bag. Let it rest at room temperature for 30 minutes while you prepare the filling.
Step 5: Cook the Vegetables and Heart of Palm
Heat the oil in a large skillet over medium heat. Add the onion and bell pepper and cook for 2 to 3 minutes, or until softened and slightly translucent. Add the chopped heart of palm and stir until evenly combined and heated through.
Step 6: Add the sour cream and seasonings
Turn off the heat and stir in the sour cream while the skillet is still warm. Add the oregano, black pepper, and salt. Taste the filling and add a little sugar only if the heart of palm is acidic.
Step 7: Let the Filling Cool and Add the Cheese
Let the filling cool completely. Add the Mozzarella cheese and stir until evenly distributed throughout the heart of palm mixture.
Step 8: Divide the Dough
Remove the dough from the bag and divide it into 14 equal portions of approximately 40 grams each. Shape every portion into a smooth ball and keep them covered with a damp towel.
Step 9: Press the Dough
Place one dough ball between two pieces of plastic and flatten it with a tortilla press. Rotate the dough and press it again until you have an even circle approximately 1-2 millimeters thick.
Step 10: Add the Filling and Fold
Place approximately one tablespoon of filling in on top of the dough. Fold the circle in half and press the edges firmly with your fingers.
Step 11: Seal the Border
Use the fork to crimp and seal the entire edge. Check that there are no openings where the filling could escape during frying.
Step 12: Heat the Oil and Add the Empanadas
Heat the oil in a large skillet to 350°F (177°C). Carefully add a few empanadas at a time, leaving enough space between them so they do not stick together.
Step 13: Turn the Empanadas
As the empanadas begin to float, turn them regularly with tongs or a spatula. Continue frying for 5 to 7 minutes so both sides cook and brown evenly.
Step 14: Remove and Drain
Once the empanadas reach your preferred golden color, remove them from the oil. Place them on a paper towel to absorb the excess oil before serving.
Have Questions About Heart of Palm Empanadas?
Yes, although the crust will have a different texture. Brush the empanadas lightly with oil and bake them at 400°F (200°C) until golden, turning them halfway through so both sides brown evenly. You can also use the 3,2,1 Dough Recipe for baked empanadas.
Yes. Lightly coat both sides with oil and arrange them in a single layer without touching. Air-fry at 375°F (190°C), turning them halfway through, until crisp and golden.
Let the empanadas cool completely, then place them in an airtight container and refrigerate them for up to 3 days. To prevent them from sticking together, place parchment paper between the layers.
Reheat them in the oven or air fryer until the crust is crisp and the filling is hot. The microwave works when you are in a hurry, but it will make the outside softer.
Yes. This flour dough can be used with cheese, chicken, beef, beans, vegetables, or a sweet filling. Always use a filling that is fully cooked, cooled, and not too watery. For a sweet variation, try it with the Homemade Pineapple Jam or adding Fig Preserves for amore interesting twist.
Place the dough ball between two pieces of plastic and flatten it with a rolling pin or the bottom of a flat cutting board. Try to create a thin circle with an even thickness.
🥟 Made to Share and Enjoy
Heart of palm empanadas are a wonderful option when you want a savory, meatless filling inside a crispy homemade crust. Serve them warm with your favorite sauce, whether spicy or mild, and let me know in the comments if palmito is a familiar ingredient in your kitchen.
If you're in the mood for something sweet, try my Baked Empanadas filled with Homemade Pineapple Jam. For another savory option, my Costa Rican-Style Chicken Empanadas are made with corn masa and a juicy shredded chicken filling.
Whether you prefer them sweet or savory, baked or fried, there's always another empanada recipe worth trying.
Besitos! (Kisses!)
Mara
Heart of palm empanadas
Equipment
- Large mixing bowl
- Measuring cups and spoons
- Large skillet
- Tortilla press and Round plastic sheets
Ingredients
Ingredients for the Dough:
- 2 cups all-purpose flour 320 grams
- ¼ cup vegetable oil 65 milliliters
- ½ teaspoon salt 5 grams
- 1 cup hot water 250 milliliters
Ingredients for the Filling:
- 1 can hearts of palm 400 grams
- ¼ cup onion finely chopped
- ¼ cup red bell pepper finely chopped
- 1 tablespoon vegetable oil
- ¼ cup sour cream
- ¼ teaspoon oregano
- ¼ teaspoon black pepper
- ½ teaspoon salt
- ½ teaspoon sugar
- ½ cup shredded mozzarella cheese
- Oil to fry the empanadas
Instructions
- Add the all-purpose flour and salt to a large mixing bowl and stir to combine. Pour in the oil and half of the hot water. Mix carefully until the flour begins to absorb the liquid.
- Gradually add the remaining water and continue mixing until a dough forms. If it feels sticky, add a light dusting of flour; if it feels dry, add a small amount of warm water.
- Transfer the dough to a clean work surface and knead for approximately 4-5 minutes, or until soft and elastic. Cover and let it rest at room temperature for 30 minutes.
- Drain and chop the heart of palm. Heat 1 tablespoon of oil in a large skillet over medium heat. Add the chopped onion and bell pepper and cook for 2 to 3 minutes, or until softened and slightly translucent.
- Add the chopped heart of palm and stir until evenly combined and heated through.
- Turn off the heat and stir in the sour cream, oregano, black pepper, and salt. Taste the filling and add the sugar only if the heart of palm tastes acidic.
- Let the filling cool completely. Add the shredded mozzarella and stir until evenly distributed.
- Divide the rested dough into 14 portions of approximately 40 grams each. Shape them into smooth balls and keep them covered with a damp towel.
- Place one dough ball between two pieces of plastic. Flatten it with a tortilla press, rotating and pressing again as needed, until it forms a thin, even circle approximately 1-2 millimeters thick.
- Place approximately 1 tablespoon of filling in on top of the dough and fold it in half. Press the edges firmly with your fingers. Lightly dip a fork in flour and use it to crimp the entire edge. Repeat with the remaining dough and filling.
- Heat enough frying oil in a deep skillet or heavy-bottomed pot to 350°F (175°C). Fry a few empanadas at a time for 5 to 7 minutes, turning regularly, until golden and crisp.
- Remove the empanadas with tongs or a slotted spoon and place them on paper towels to absorb the excess oil. Let them rest for a few minutes before serving.
Video
Notes
- Drain the heart of palm thoroughly and allow the filling to cool completely before adding the cheese and assembling the empanadas.
- Add the sugar only if the canned heart of palm tastes acidic.
- Do not overfill the empanadas, and seal the edges completely to prevent the filling from escaping during frying.
- Keep the oil at 350°F (175°C). If it is too cool, the empanadas may absorb excess oil; if it is too hot, the crust may brown before it cooks evenly.
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