Brazilian recipe
Simple homemade empanada with crispy dough (Empanada)
Learn how to make a delicious and very practical Brazilian empanada. Features soft dough 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 (cheiro-verde)
Salt and black pepper to taste
1 jar of chopped heart of palm (palmito)
1 seedless tomato, chopped
1 egg yolk for brushing
3 tablespoons olive oil
1 onion, chopped
4 cups wheat flour
1 teaspoon salt dissolved in 1 cup warm water
1 cup pitted Portuguese olives
½ tablespoon oregano
½ cup chopped fresh herbs (cheiro-verde)
Salt and black pepper to taste
1 jar of chopped heart of palm (palmito)
1 seedless tomato, chopped
1 egg yolk for brushing
3 tablespoons olive oil
1 onion, chopped
4 cups wheat flour
1 teaspoon salt dissolved in 1 cup warm water
1 cup pitted Portuguese olives
½ tablespoon oregano
Where to find ingredients
You can find fresh produce, including heart of palm and local herbs, at municipal markets or standard grocery sections. Wheat flour, butter, and olives are available in the baking and canned goods aisles of most supermarkets.
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 surface lightly dusted with flour 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.
- Allow the filling to cool completely before assembling the empanadas.
- Roll out portions of the dough with a rolling pin until they reach a thickness of 2mm.
- Cut circles of dough using a cutter or the rim of a large glass.
- Distribute the filling in the center, fold the dough over, and seal the edges by pressing with your fingers.
- Arrange on a baking sheet, 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 great versatility. This version features a melt-in-the-mouth dough and a simple heart of palm filling to prepare. You can easily vary the flavor by using chicken, beef, or tuna instead. The secret is to let the filling cool completely before sealing the dough to ensure it stays crispy and does not open in the oven.
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