Brazilian recipe
Classic Empadão Crust: Flaky & Buttery
A traditional, melt-in-your-mouth pastry crust that is the perfect foundation for your favorite savoury empadão fillings.
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Ingredients
3 egg yolks
2 tablespoons shortening
3 tablespoons olive oil
1 pinch salt
3 cups all-purpose flour
2 tablespoons shortening
3 tablespoons olive oil
1 pinch salt
3 cups all-purpose flour
Where to find ingredients
You can find all-purpose flour, salt, and olive oil at any local market or supermarket in Guyana. Vegetable shortening is widely available in the baking aisle of major grocery stores. Egg yolks are easily sourced from fresh eggs at local markets or corner shops. If shortening is unavailable, you can substitute it with chilled lard or unsalted butter, ensuring you keep it cold for that characteristic flakiness.
Preparation method
- Combine the egg yolks in a mixing bowl
- Add the shortening
- Pour in the olive oil and salt into the bowl
- Mix these ingredients together carefully until blended
- Gradually work in the all-purpose flour
- Knead the mixture with your hands until it is uniform
- Continue kneading gently until the dough is smooth and pulls away cleanly from your hands
Observations
This recipe creates a tender, shortcrust-style pastry that works beautifully for any pie. The secret to success lies in mixing the ingredients thoroughly until you have a smooth, pliable dough that is easy to roll out and work with.
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