Empanadas (Brazilian Meat Pies)
Empanadas are Brazil's national appetizer, tiny pies filled with chicken olives, and peas.
Yield
50 servingsPrep
20 minCook
50 minReady
100 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
all-purpose flour
|
|
| 1 | tablespoon |
butter
|
|
| 1 | cup |
vegetable shortening
|
*
|
| 2 | large |
eggs
|
|
| 1 | each |
egg yolks
|
*
|
| 2 | teaspoons |
salt
|
|
| 1 ½ | cups |
water
cold |
|
| Filling | |||
| 1 | tablespoon |
vegetable oil
|
|
| 1 | small |
onions
finely chopped, about 1/4 cup |
|
| 1 | each |
garlic cloves
minced |
|
| 3 | each |
chicken legs
|
*
|
| 1 | each |
bay leaves
|
*
|
| 2 | tablespoons |
tomato paste
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | x |
water
|
*
|
| 3 | tablespoons |
all-purpose flour
|
|
| ¼ | cup |
green peas
cooked |
|
| 8 | each |
green olives
pitted, chopped |
*
|
| 1 | each |
cayenne pepper
|
*
|
| 1 | each |
eggs
beaten with a pinch of salt |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
all-purpose flour
|
|
| 15 | ml |
butter
|
|
| 237 | ml |
vegetable shortening
|
*
|
| 2 | large |
eggs
|
|
| 1 | each |
egg yolks
|
*
|
| 1E+1 | ml |
salt
|
|
| 355 | ml |
water
cold |
|
| Filling | |||
| 15 | ml |
vegetable oil
|
|
| 1 | small |
onions
finely chopped, about 1/4 cup |
|
| 1 | each |
garlic cloves
minced |
|
| 3 | each |
chicken legs
|
*
|
| 1 | each |
bay leaves
|
*
|
| 3E+1 | ml |
tomato paste
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | x |
water
|
*
|
| 45 | ml |
all-purpose flour
|
|
| 59 | ml |
green peas
cooked |
|
| 8 | each |
green olives
pitted, chopped |
*
|
| 1 | each |
cayenne pepper
|
*
|
| 1 | each |
eggs
beaten with a pinch of salt |
|
Directions
For the dough: To prepare the dough: Place the flour in a large mixing bowl and make a well in the center.
Place the butter, shortening, eggs, salt, and 1 cup water in the well.
Using one hand to mix, squeeze these ingredients through your fingers to make a paste.
Gradually work in the flour, squeezing the dough between your fingers to mix it.
Add water as necessary; the dough should be quite soft.
Let the dough rest for 30 minutes while you prepare the filling.
Heat the oil in a large saucepan.
Sauté the onion and garlic over medium heat for 2 to 3 minutes or until soft but not brown.
Add the chicken, bay leaf, tomato paste, salt, and pepper, plus water just to cover.
Bring to a boil, reduce heat, and simmer for 20 minutes, or until the chicken is cooked.
Skim off the fat that rises to the surface.
Remove the chicken, then strain and reserve the broth.
When the chicken is cool enough to handle, discard the skin and remove the meat from the bone.
Finely shred the meat with your fingers or in a food processor.
Stir in the flour, peas, and olives.
Stir in 3 to 4 tablespoons broth; the filling should be moist but not runny.
Add enough cayenne to give the chicken a little bite.
Pinch off cherry-sized pieces of dough and use them to line the tartlet molds.
The dough should just reach over the top of the mold.
Place a spoonful of filling in each crust.
Roll out the remaining dough and cut out tops for the empanadas.
Try to capture an air bubble when you place the top over the filling; this is what makes the pies light.
Seal the tartlets by pinching together the top and bottom crust.
Note: The empanadas can be prepared ahead to this stage and frozen.
Preheat the oven to 350℉ (180℃).
Brush the tops with egg glaze.
Bake for 30 minutes or until golden brown.
Unmold and serve.
Servings: Makes 50½-inch empanadas
