Brazilian recipe
Easy homemade empanada with flaky pastry (Empanada)
Learn how to make a delicious and practical Brazilian empanada. Features a soft pastry and a succulent heart of palm filling, perfect for any occasion.
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Ingredients
100g butter or margarine
½ cup chopped fresh herbs (parsley and chives)
Salt and black pepper to taste
1 jar chopped heart of palm
1 seeded and chopped tomato
1 egg yolk for brushing
3 tablespoons olive oil
1 chopped onion
4 cups plain flour
1 teaspoon salt dissolved in 1 cup lukewarm water
1 cup pitted Portuguese olives
½ tablespoon dried oregano
½ cup chopped fresh herbs (parsley and chives)
Salt and black pepper to taste
1 jar chopped heart of palm
1 seeded and chopped tomato
1 egg yolk for brushing
3 tablespoons olive oil
1 chopped onion
4 cups plain flour
1 teaspoon salt dissolved in 1 cup lukewarm water
1 cup pitted Portuguese olives
½ tablespoon dried oregano
Where to find ingredients
You can find all necessary ingredients at local supermarkets. Heart of palm is typically available in the international or tinned vegetables aisle, and Portuguese olives can be found in the deli or Mediterranean section.
Preparation method
- Mix the flour, butter, and salted water gradually in a medium bowl
- Work the mixture with your hands until you obtain a uniform dough that no longer sticks to your fingers
- Knead the dough on a floured surface until it is smooth and homogeneous
- Cover the dough and let it rest for 10 minutes to make it easier to roll out
- Heat the olive oil in a pan and sauté the onion for 2 minutes over high heat
- Add the tomato, heart of palm, salt, pepper, fresh herbs, oregano, and olives
- Cook the filling for 5 minutes over medium heat, stirring well, then turn off the heat
- Let the filling cool completely before assembling the empanadas
- Roll out portions of the dough with a rolling pin until they reach 2mm thickness
- Cut circles of dough using a cutter or the rim of a large glass
- Distribute the filling in the centre, fold the dough, and seal the edges by pressing with your fingers
- Arrange on a baking tray, brush with the egg yolk, and bake in a preheated oven at 200°C for 25 minutes
Observations
The empanada is a classic that has won over Brazilian tables due to its versatility. This version features a pastry that melts in your mouth and a heart of palm filling that is simple to prepare. You can vary the flavour using chicken, beef, or tuna. The secret is to let the filling cool completely before sealing the dough to ensure crispiness and prevent it from opening in the oven.
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