Brazilian recipe
Palmito empadinhas (Empadinha de palmito e)
A faithful Brazilian recipe for palmito empadinhas, adapted into natural English while preserving the original ingredients and method.
0.0 / 5 by 0 Reviews
Ingredients
1/2 cups of oil vegetal
2 eggs inteiros
1 kg of margarine without salt, em temperatura ambiente
200 g of plain flour (for engrossar o filling)
1 onion grande chopped
1.2 kg of plain flour
Sal to taste (optional, se a margarine for with salt)
1 litre of water fervente
6 cloves of garlic picados finamente
1.5 kg of palmito chopped in cubes pequenos
Sal e pepper do reino to taste (for o filling)
2 copos (tipo americano) de water fria
2 eggs inteiros
1 kg of margarine without salt, em temperatura ambiente
200 g of plain flour (for engrossar o filling)
1 onion grande chopped
1.2 kg of plain flour
Sal to taste (optional, se a margarine for with salt)
1 litre of water fervente
6 cloves of garlic picados finamente
1.5 kg of palmito chopped in cubes pequenos
Sal e pepper do reino to taste (for o filling)
2 copos (tipo americano) de water fria
Where to find ingredients
Find Brazilian ingredients such as requeijão, Catupiry, palmito, goiabada, cassava flour, tapioca starch, cachaça, carne seca, moranga squash and farinha láctea in Brazilian or Latin American grocers, international food shops, larger supermarkets and online speciality grocery sections. Standard meat, seafood, dairy, produce and baking ingredients are usually available in supermarkets, butchers, fishmongers and local grocery shops.
Preparation method
- For a dough: in a bowl grande, Mix a plain flour, a margarine, os eggs e o salt ate obter uma dough homogenea e macia
- Abre a dough with um rolo e forre forminhas individuais for empada, cobrindo o fundo e as laterais
- Set aside as forminhas with a dough
- For o filling: in a pan, Heat o oil em medium heat e Saute o garlic e a onion picados ate dourarem levemente
- Add o palmito chopped a panela e Saute por alguns minutes
- Add o litre of water fervente, Season with salt e pepper do reino to taste e Let ferver
- In a bowl separado, dissolva os 200g of plain flour nos 2 copos de water fria, misturando bem for do not formar grumos
- Pour essa mistura na panela with o palmito, stirring constantly, ate o filling engrossar e obter uma consistencia cremosa
- Let cozinhar for about 2 minutes for apurar o sabor
- With o filling pronto e levemente amornado, preencha as massas ja nas forminhas
- Cover as empadinhas with um disco de dough, fechando bem as bordas for do not vazar
- Take ao oven pre-aquecido a 180°C for approximately 20-25 minutes, ou ate a dough ficar dourada e crocante
Observations
This recipe keeps the Brazilian identity of Empadinha de palmito e, preserving the original ingredients, technique, quantities and serving idea. It is localised into natural English while keeping cultural items such as requeijão, Catupiry, palmito, goiabada, cassava, carne seca and moranga when they are part of the dish.
Ratings and comments