Brazilian recipe
Easy homemade empanada with crispy dough (Empanada)
Learn how to make a delicious and practical Brazilian empanada. Features a soft dough and 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 chopped heart of palm (palmito)
1 chopped tomato without seeds
1 egg yolk for brushing
3 tablespoons olive oil
1 chopped onion
4 cups all-purpose 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 chopped heart of palm (palmito)
1 chopped tomato without seeds
1 egg yolk for brushing
3 tablespoons olive oil
1 chopped onion
4 cups all-purpose 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 all ingredients at local supermarkets, specifically in the fresh produce section for vegetables and the canned goods aisle for heart of palm and 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, 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 down 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
- Place the filling in the center, fold the dough, and seal the edges by pressing with your fingers
- Place 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 melt-in-the-mouth dough and a simple-to-prepare heart of palm filling. You can vary the flavor by using chicken, beef, or tuna. 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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