Brazilian recipe
Simple homemade empanada with flaky pastry (Empanada)
Learn how to make a delicious and very practical Brazilian empanada. Features a soft, flaky pastry and a succulent hearts of palm filling, perfect for any occasion.
0.0 / 5 by 0 Reviews
Ingredients
100g butter or margarine
½ cup chopped fresh herbs (cheiro-verde)
Salt and black pepper to taste
1 jar of chopped hearts 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 lukewarm water
1 cup pitted Portuguese-style olives
½ tablespoon oregano
½ cup chopped fresh herbs (cheiro-verde)
Salt and black pepper to taste
1 jar of chopped hearts 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 lukewarm water
1 cup pitted Portuguese-style olives
½ tablespoon oregano
Where to find ingredients
You can find these ingredients at local supermarkets such as Woolworths, Pick n Pay, or Checkers. Look for hearts of palm in the tinned vegetables aisle and use a standard high-quality all-purpose wheat flour found in the baking section.
Preparation method
- Mix the flour, butter, and salted water gradually in a medium 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 floured surface 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, hearts 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 a 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, 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 simple-to-prepare hearts of palm filling. You can vary the flavour by using chicken, beef, or tuna. The secret is to let the filling cool completely before closing the dough to ensure it stays crispy and prevents it from opening in the oven.
Ratings and comments