Empada, Empadinha

Name: Empada, Empadinha
Cuisine: Brazilian
Ingredients: Salt and freshly ground pepper to taste; ½ cup small green or Niçoise-type black olives, pitted and chopped; ½ cup small green or Niçoise-type black olives, pitted and chopped; 1 tablespoon finely chopped fresh parsley; Salt and freshly ground pepper to taste; ¼ cup homemade or canned low-sodium chicken stock; ¼ cup homemade or canned low-sodium chicken stock; ⅛ teaspoon ground nutmeg; 1 cup chopped hearts of palm; 1 large egg yolk; 1 tablespoon extra-virgin olive oil; 1 medium onion, grated; 1 medium tomato, peeled, seeded, and chopped; 5 tablespoons unsalted butter; 1 tablespoon lard; 1 large egg; 2 tablespoons water; 2 cups all-purpose flour, sifted; ½ teaspoon salt

Baked Pastries, Little Pastries

Preparation info

Makes
16
pastries

Difficulty
Easy

Appears in

Brazil

By Christopher Idone

Published 1995

About

Empada and empadinha fillings include fish, cheese, chicken, and vegetable versions.

Ingredients

Pastry

2 cups all-purpose flour, sifted
½ teaspoon salt
5

Americas
Brazil
São Paulo
Snack
Pie

Method

In the bowl of an electric mixer, combine the flour, salt, butter, and lard at low speed until the mixture is the consistency of cornmeal. Add the whole egg and 1 tablespoon of the water and mix until the pastry pulls away from the sides of the bowl and forms a soft ball. Form a ball, cover, and set aside to rest.

Beat the egg yolk with the remaining 1 tablespoon water to brush the tops