Brazilian recipe
Easy homemade empanada with crispy dough (Empanada)
Learn how to make a delicious and very practical Brazilian-style empanada. Featuring a soft dough and succulent hearts of palm filling, it is 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 chopped heart of palm (palmito)
1 tomato, seeded and chopped
1 egg yolk for brushing
3 tbsp olive oil
1 onion, chopped
4 cups all-purpose flour
1 tsp salt dissolved in 1 cup warm water
1 cup pitted Portuguese-style olives
½ tbsp dried oregano
½ cup chopped fresh herbs (cheiro-verde)
Salt and black pepper to taste
1 jar chopped heart of palm (palmito)
1 tomato, seeded and chopped
1 egg yolk for brushing
3 tbsp olive oil
1 onion, chopped
4 cups all-purpose flour
1 tsp salt dissolved in 1 cup warm water
1 cup pitted Portuguese-style olives
½ tbsp dried oregano
Where to find ingredients
You can find all ingredients at local supermarkets such as Countdown, New World, or Pak'nSave. Hearts of palm and Portuguese-style olives are typically located in the international foods aisle or with canned vegetables.
Preparation method
- Mix the flour, butter, and salt water gradually in a medium-sized 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
- Let the filling cool completely before assembling the empanadas
- Roll out portions of the dough with a rolling pin until they reach 2mm in 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
- Place 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 staple that has won over hearts at Brazilian tables thanks to its sheer versatility. This version features a melt-in-the-mouth dough and a simple-to-prepare hearts of palm filling. Feel free to vary the flavours by using chicken, beef, or tuna. The secret is to let the filling cool down completely before sealing the dough to ensure it stays crispy and does not open up in the oven.
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