Brazilian recipe
Creamy Palmito Empadão (Empadão de palmito)
A faithful Brazilian recipe for creamy palmito empadão, adapted into natural English while preserving the original ingredients and method.
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Ingredients
3 cups of plain flour
1 and 1/2 cups of mayonnaise
2 eggs
2 coffee spoons of sal
1 the 3 tablespoons of water
3 tablespoons of olive oil
1 onion media grated
1/2 pepper verde chopped
1/2 pepper vermelho chopped
100g of olives pretas chopped
300g of palmito chopped
1 tomato chopped
Cheiro-verde to taste
1 cartons of cream
1 spoon of sopa of cornflour (maisena)
Sal to taste
1 egg yolk for brushing
1 and 1/2 cups of mayonnaise
2 eggs
2 coffee spoons of sal
1 the 3 tablespoons of water
3 tablespoons of olive oil
1 onion media grated
1/2 pepper verde chopped
1/2 pepper vermelho chopped
100g of olives pretas chopped
300g of palmito chopped
1 tomato chopped
Cheiro-verde to taste
1 cartons of cream
1 spoon of sopa of cornflour (maisena)
Sal to taste
1 egg yolk for brushing
Where to find ingredients
Find Brazilian ingredients such as requeijão, Catupiry, palmito, goiabada, dendê oil, cassava flour, cachaça, carne seca, moranga squash, cação 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. Substitutes, only if needed: cream cheese for requeijão or Catupiry, firm white fish for cação, and butternut squash for moranga.
Preparation method
- In the bowl, mix the plain flour, the mayonnaise, the eggs and the sal. add water gradually, if necessario, ate obter the dough smooth and maleavel
- In the pan, aquecthe the olive oil and Saute the onion grated ate brown
- Add the pimentoes chopped, the palmito chopped, the olives chopped and the tomato chopped
- Cook in medium heat for approximately 5 minutes, stirring occasionally
- In the bowl pequeno, dissolva the cornflour in the pouco of water or in the proprio cream to of the not empelotar
- Add the cream and the cornflour dissolvido à pan with the filling. cook for mais 3 minutes, stirring constantly, ate the sauce thicken
- Season with sal to taste and add the cheiro-verde chopped
- Remove the filling of the heat and espere cool completamente
- in the tin of torta, line the bottom and the laterais with metade of the dough
- Preencha with the filling of palmito ja cold
- Cover the empadathe with the restante of the dough, fechando bem the bordas
- Brush the surface with the egg yolk batida
- Take to the preheated oven the 180°C for cerca of 50 minutes, or ate brown
Observations
This recipe keeps the Brazilian identity of Empadão de palmito, preserving the ingredients, technique and serving idea from the original. It is written for an English-speaking audience with clear cooking language, while keeping cultural items such as requeijão, palmito, goiabada, dendê oil, Catupiry and carne seca when they are part of the dish.
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