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Brazilian recipe

Crispy homemade empanada with flaky dough (Empanada)

Master the art of creating a delicious, practical Brazilian-style empanada. Featuring a tender dough and a juicy heart of palm filling, it is the perfect treat for any occasion.

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60 min preparation 25 min cooking 6 portions 2 product views
Crispy homemade empanada with flaky dough (Empanada)

Ingredients

100g butter or margarine
½ cup chopped fresh herbs (cheiro-verde)
Salt and black pepper to taste
1 jar (glass) of chopped heart of palm
1 tomato, seeded and chopped
1 egg yolk for brushing
3 tablespoons olive oil
1 onion, chopped
4 cups all-purpose flour
1 teaspoon salt dissolved in 1 cup warm water
1 cup pitted Portuguese olives
½ tablespoon dried oregano

Where to find ingredients

You can find all these ingredients at local supermarkets, grocery stores, or specialty produce markets. Look for the heart of palm in the canned vegetable aisle and fresh herbs in the produce section.

Preparation method

  1. Combine the flour, butter, and the salted water little by little in a medium bowl
  2. Work the mixture with your hands until you obtain a uniform dough that no longer sticks to your fingers
  3. Knead the dough on a lightly floured surface until it becomes very smooth and consistent
  4. Cover the dough and let it rest for 10 minutes to make it easier to roll out
  5. Heat the olive oil in a pan and sauté the onion for 2 minutes over high heat
  6. Add the tomato, heart of palm, salt, pepper, fresh herbs, oregano, and olives
  7. Cook the filling for 5 minutes over medium heat, stirring well, then turn off the heat
  8. Let the filling cool down completely before assembling the empanadas
  9. Roll out portions of the dough with a rolling pin until they reach 2mm in thickness
  10. Cut out dough circles using a pastry cutter or the rim of a large glass
  11. Distribute the filling in the center, fold the dough, and seal the edges by pressing with your fingers
  12. Arrange on a baking sheet, brush with the egg yolk, and bake in an oven preheated to 200°C for 25 minutes

Observations

The empanada is a classic that has firmly established itself on Brazilian tables due to its incredible versatility. This version features a dough that literally melts in your mouth paired with a simple-to-prepare heart of palm filling. You can easily switch up the flavors by using chicken, beef, or tuna. The real secret to success is ensuring the filling is completely cold before you seal the dough; this ensures that signature crispiness and prevents the pastries from bursting while baking in the oven.
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Preparation method

Step-by-step images

Step 1

Combine the flour, butter, and the salted water little by little in a medium bowl

Combine the flour, butter, and the salted water little by little in a medium bowl
Step 2

Work the mixture with your hands until you obtain a uniform dough that no longer sticks to your fingers

Work the mixture with your hands until you obtain a uniform dough that no longer sticks to your fingers
Step 3

Knead the dough on a lightly floured surface until it becomes very smooth and consistent

Knead the dough on a lightly floured surface until it becomes very smooth and consistent
Step 4

Cover the dough and let it rest for 10 minutes to make it easier to roll out

Cover the dough and let it rest for 10 minutes to make it easier to roll out
Step 5

Heat the olive oil in a pan and sauté the onion for 2 minutes over high heat

Heat the olive oil in a pan and sauté the onion for 2 minutes over high heat
Step 6

Add the tomato, heart of palm, salt, pepper, fresh herbs, oregano, and olives

Add the tomato, heart of palm, salt, pepper, fresh herbs, oregano, and olives
Step 7

Cook the filling for 5 minutes over medium heat, stirring well, then turn off the heat

Cook the filling for 5 minutes over medium heat, stirring well, then turn off the heat
Step 8

Let the filling cool down completely before assembling the empanadas

Let the filling cool down completely before assembling the empanadas
Step 9

Roll out portions of the dough with a rolling pin until they reach 2mm in thickness

Roll out portions of the dough with a rolling pin until they reach 2mm in thickness
Step 10

Cut out dough circles using a pastry cutter or the rim of a large glass

Cut out dough circles using a pastry cutter or the rim of a large glass
Step 11

Distribute the filling in the center, fold the dough, and seal the edges by pressing with your fingers

Distribute the filling in the center, fold the dough, and seal the edges by pressing with your fingers
Step 12

Arrange on a baking sheet, brush with the egg yolk, and bake in an oven preheated to 200°C for 25 minutes

Arrange on a baking sheet, brush with the egg yolk, and bake in an oven preheated to 200°C for 25 minutes
Final result

Crispy homemade empanada with flaky dough (Empanada)

Crispy homemade empanada with flaky dough (Empanada)

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