Brazilian recipe
Easy homemade empanada with crispy dough (Empanada)
Learn how to prepare a delicious and very practical Brazilian empanada. Featuring a soft, melt-in-the-mouth dough and a succulent heart of palm filling, it is perfect for any occasion.
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Ingredients
100g of butter or margarine
½ cup of chopped parsley and scallions
Salt and black pepper to taste
1 jar of chopped heart of palm
1 deseeded tomato, chopped
1 egg yolk for brushing
3 tablespoons of olive oil
1 onion, chopped
4 cups of wheat flour
1 teaspoon of salt dissolved in 1 cup of warm water
1 cup of pitted Portuguese olives
½ tablespoon of oregano
½ cup of chopped parsley and scallions
Salt and black pepper to taste
1 jar of chopped heart of palm
1 deseeded tomato, chopped
1 egg yolk for brushing
3 tablespoons of olive oil
1 onion, chopped
4 cups of wheat flour
1 teaspoon of salt dissolved in 1 cup of warm water
1 cup of pitted Portuguese olives
½ tablespoon of oregano
Where to find ingredients
You can find all these ingredients at local supermarkets or wet markets ('palengke'). Heart of palm ('ubod') is readily available in jars in the canned goods section. If you prefer, you can substitute Portuguese olives with any available pitted green olives.
Preparation method
- Mix the flour, butter, and salted water gradually in a medium bowl.
- Work the mixture with your hands until you get a uniform dough that no longer sticks to your fingers.
- Knead the dough on a floured surface until it becomes 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, parsley and scallions, 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 thickness.
- 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 versatility. This version features a dough that melts in your mouth and a heart of palm filling that is simple to prepare. You can vary the flavor by using chicken, beef, or tuna instead. The secret is to let the filling cool down completely before sealing the dough to ensure crispiness and prevent it from opening in the oven.
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