Empadinhas de Palmito

• 1 1/4 cups all-purpose flour
• 1/4 cup vegetable oil
• 1 1/2 large egg yolks
• 6 tablespoons butter, at room temperature
• 20 2-inch diameter tartlet pans
• 4 tablespoons butter
• 13 cup finely minced onion
• 1/4 cup all-purpose flour
• 1 1/2 cups milk
• 1 1/2 cups thinly sliced (1/4 inch thick) hearts of palm, rinsed and drained
• salt and freshly ground pepper
• 1 tablespoon finely grated Parmesan cheese

1. For the tartlet crusts: In a large mixing bowl combine the flour, oil, egg yolks and butter.
2. Using a spoon or by hand, mix until the dough is no longer sticky.
3. Take a nub of dough about the size of a large marble, place it in a tartlet pan, and press very thinly to cover the inside (thick enough to cover but not so thin that the pan shows through).
4. Pinch off the dough for a clean edge; set aside.
5. Repeat with remaining dough to make twenty tartlet crusts.
6. For the filling: In a saucepan over medium heat, combine butter and onions, and saute until onions are translucent, about 5 minutes.
7. In a small bowl, combine flour with 1 cup of the milk and whisk until smooth and blended.
8. Add to saucepan, and stir until beginning to thicken.
9. Add remaining 1/2 cup milk, reduce heat to medium-low, and continue stirring until thickened, about 5 minutes.
10. Add hearts of palm, and season with salt and pepper to taste.
11. Reduce heat to low and simmer gently for 3 more minutes.
12. Remove from heat, and set aside.
13. Preheat oven to 300 degrees.
14. Divide the mixture among the crust-filled pans, and sprinkle with cheese.
15. Place on a baking sheet and bake until tops are lightly golden, about 30 to 40 minutes.
16. Cool to room temperature.
17. Turn each pan upside down, and the tartlet should fall into your hands upside down and all in one piece.
18. Turn right side up, and serve.

flour, vegetable oil, egg yolks, butter, diameter, butter, onion, allpurpose, milk, hearts of palm, salt, parmesan cheese

Taken from cooking.nytimes.com/recipes/1015553 (may not work)