Brazilian recipe
Easy palmito empadao (Empadão de palmito)
Make palmito savoury pie with clear steps, faithful measurements and the original character of the recipe preserved.
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Ingredients
3 cups de chá de wheat flour
1 e 1/2 cup de chá de maionese
2 eggs
2 colheres de coffee de salt
1 a 3 tablespoons de água
3 tablespoons de olive oil
1 onion média grated
1/2 pimentão verde chopped
1/2 pimentão vermelho chopped
100g de olivess pretas choppeds
300g de palmito chopped
1 tomato chopped
Cheiro-verde to taste
1 caixa de cream
1 tablespoon de cornflour (maisena)
Salt to taste
1 gema para pincelar
1 e 1/2 cup de chá de maionese
2 eggs
2 colheres de coffee de salt
1 a 3 tablespoons de água
3 tablespoons de olive oil
1 onion média grated
1/2 pimentão verde chopped
1/2 pimentão vermelho chopped
100g de olivess pretas choppeds
300g de palmito chopped
1 tomato chopped
Cheiro-verde to taste
1 caixa de cream
1 tablespoon de cornflour (maisena)
Salt to taste
1 gema para pincelar
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, requeijao, cassava flour, goiabada, cachaca, pacoca and moranga are best used as originally named; substitutes should only be used when necessary and treated as substitutes.
Preparation method
- In a bowl, mix a wheat flour, a maionese, os eggs e o salt. add água aos poucos, se necessário, até obter uma dough homogênea e maleável
- In a pan, aqueça o olive oil e saute a onion grated até brown
- Add os pimentões choppeds, o palmito chopped, as olivess choppeds e o tomato chopped
- Cook em medium heat por aproximadamente 5 minutes, mexendo ocasionalmente
- Em um recipiente pequeno, dissolva o cornflour em um pouco de água ou no próprio cream para não empelotar
- Add o cream e o cornflour dissolvido à panela com o filling. cook por mais 3 minutes, stirring constantly, até o sauce engrossar
- Season com salt to taste e add o cheiro-verde chopped
- Retire o filling do fogo e espere esfriar completamente
- Em uma forma de torta, forre o fundo e as laterais com metade da dough
- Preencha com o filling de palmito já frio
- Cover o empadão com o restante da dough, fechando bem as bordas
- Pincele a superfície com a gema batida
- Leve ao oven pré-aquecido a 180°C for about 50 minutes, ou até brown
Observations
Easy palmito empadao is palmito savoury pie, 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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