Brazilian recipe
Easy palmito empadinha (Empadinha de palmito)
Make easy palmito empadinha with clear steps, faithful measurements and the original character of the recipe preserved.
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Ingredients
1/2 cup (chá) de oil vegetal
2 eggs inteiros
1 kg de margarina sem salt, em temperatura ambiente
200 g de wheat flour (para engrossar o filling)
1 onion grande chopped
1.2 kg de wheat flour
Salt to taste (opcional, se a margarina for com salt)
1 litro de água fervente
6 dentes de garlic choppeds finamente
1.5 kg de palmito chopped em cubos pequenos
Salt e pimenta do reino to taste (para o filling)
2 copos (tipo americano) de água fria
2 eggs inteiros
1 kg de margarina sem salt, em temperatura ambiente
200 g de wheat flour (para engrossar o filling)
1 onion grande chopped
1.2 kg de wheat flour
Salt to taste (opcional, se a margarina for com salt)
1 litro de água fervente
6 dentes de garlic choppeds finamente
1.5 kg de palmito chopped em cubos pequenos
Salt e pimenta do reino to taste (para o filling)
2 copos (tipo americano) de água fria
Where to find ingredients
Look for the ingredients in well-stocked supermarkets, fresh produce markets, butchers, fishmongers, baking suppliers and shops that carry Brazilian or Latin American foods. Cultural ingredients such as palmito, catupiry, polvilho, coxinha, quindim, moranga, pastel and pão de queijo are best used as originally named; substitutes should only be used when necessary and treated as substitutes.
Preparation method
- Para a dough: In a bowl grande, mix a wheat flour, a margarina, os eggs e o salt até obter uma dough homogênea e macia
- Abre a dough com um rolo e forre forminhas individuais para empada, cobrindo o fundo e as laterais
- Set aside as forminhas com a dough
- Para o filling: In a pan, aqueça o oil em medium heat e saute o garlic e a onion choppeds até dourarem levemente
- Add o palmito chopped à panela e saute por alguns minutes
- Add o litro de água fervente, season com salt e pimenta do reino to taste e let ferver
- Em um recipiente separado, dissolva os 200g de wheat flour nos 2 copos de água fria, misturando bem para não formar grumos
- Despeje essa mistura na panela com o palmito, mexendo sempre, até o filling engrossar e obter uma consistência creamy
- Let cook for about 2 minutes para apurar o sabor
- Com o filling pronto e levemente amornado, preencha as doughs já nas forminhas
- Cover as empadinhas com um disco de dough, fechando bem as bordas para não vazar
- Leve ao oven pré-aquecido a 180°C por aproximadamente 20-25 minutes, ou até a dough ficar dourada e crunchy
Observations
Easy palmito empadinha is prepared in a way that keeps the dish's original identity, ingredients and technique intact. The quantities, cooking times and temperatures follow the source recipe so the flavour and texture stay faithful.
The method is organised step by step: prepare the ingredients, make the dough, filling, sauce, cream or main component as required, then finish the dish for serving. It is written for a home kitchen while respecting the Brazilian culinary context where the recipe calls for it.
The method is organised step by step: prepare the ingredients, make the dough, filling, sauce, cream or main component as required, then finish the dish for serving. It is written for a home kitchen while respecting the Brazilian culinary context where the recipe calls for it.
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