Empadinhas De Palmito Recipes

HEARTS OF PALM HAND PIES (EMPADINHAS)

Steps:

• In a large bowl, combine the flour and salt. Add the butter and, using your fingertips, work it into the flour until the mixture resembles coarse sand.
• Add the egg and egg yolk and mix with your hands until the dough comes together. Do not overwork the dough as we do not want to develop gluten. If needed, you can add a little bit of cold water, about a teaspoon at a time.
• Wrap your dough in plastic and refrigerate for 40 minutes.
• Heat the olive oil and butter in a large skillet, over medium heat. Add the onions and garlic and sauté until softened and fragrant, about 2 minutes.
• Add the tomatoes and cook until they soften, 2-3 minutes.
• Add the hearts of palm and olives and mix to combine.
• Stir in the flour, cooking for about a minute to get rid of the raw flour taste. Then, add the milk and cream cheese, stirring until the cream cheese melts and the mixture is thick and creamy, about 5 minutes. Season with salt and pepper.
• Add the chopped parsley and reserve until cooled to room temperature so you can assemble the hand pies.
• Preheat oven to 350 degrees F.
• Using your hands, cut a small portion of the dough (about 2 tablespoons) and press it into the bottom of an egg tart mold, making sure there is a little extra hanging off the edges.
• Using a spoon, top the bottom crust with as much filling as you can fit. I pile it up high as I like my empadinhas very plump.
• Grab another portion of dough and press it into a disk. Place the disk on top of the assembled pie, pinching to seal edges together. You can then run your fingers across the circumference of the mold to "cut" the excess dough.
• Repeat with the remaining dough and filling, forming about 10 small hand pies. Place them on a baking sheet.
• Brush the pies with egg wash and bake for 45-50 minutes or until golden brown.
• Serve warm or at room temperature.

EMPADINHA DE PALMITO - SAVORY MINI PIES

Steps:

• Step 1 Heat olive oil in skillet set over medium heat; cook onion and minced garlic for about 5 minutes or until softened. Stir in palmitos; cook for about 2 minutes or until well coated. Stir in tomato paste; cook for 1 minute. Sprinkle flour over top; cook for about 2 minutes or until smooth. Step 2 Slowly whisk in milk; bring to boil, whisking constantly. Stir in chicken and Adobo. Reduce heat to medium-low; cook, stirring constantly, for 2 to 5 minutes or until thickened. Remove from heat. Let cool completely. Stir in hard-boiled eggs and small pitted ripe black olives. Step 3 Preheat oven to 400˚F. Whisk egg with 1 tbsp. water; brush some of the egg wash lightly onto edges of half of the discos. Fit each pastry into mini muffin cups, pressing into bottom and up side of cups. Step 4 Divide filling among pastries. Cap with remaining discos, pinching to seal edges together. Brush tops with remaining egg wash. Prick top of pastry with fork for vents. Bake for 18 to 25 minutes or until pastry is golden brown. Note: Add a little crumbled feta or shredded mozzarella cheese to filling if desired.

EMPADINHAS DE PALMITO

Steps:

• For the tartlet crusts: In a large mixing bowl combine the flour, oil, egg yolks and butter. Using a spoon or by hand, mix until the dough is no longer sticky. Take a nub of dough about the size of a large marble, place it in a tartlet pan, and press very thinly to cover the inside (thick enough to cover but not so thin that the pan shows through). Pinch off the dough for a clean edge; set aside. Repeat with remaining dough to make twenty tartlet crusts.
• For the filling: In a saucepan over medium heat, combine butter and onions, and sauté until onions are translucent, about 5 minutes. In a small bowl, combine flour with 1 cup of the milk and whisk until smooth and blended. Add to saucepan, and stir until beginning to thicken.
• Add remaining 1/2 cup milk, reduce heat to medium-low, and continue stirring until thickened, about 5 minutes. Add hearts of palm, and season with salt and pepper to taste. Reduce heat to low and simmer gently for 3 more minutes. Remove from heat, and set aside.
• Preheat oven to 300 degrees. Divide the mixture among the crust-filled pans, and sprinkle with cheese. Place on a baking sheet and bake until tops are lightly golden, about 30 to 40 minutes. Cool to room temperature. Turn each pan upside down, and the tartlet should fall into your hands upside down and all in one piece. Turn right side up, and serve.

EMPADINHAS (BRAZILIAN SHRIMP PIES)

Steps:

• Make 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.
• Prepare the filling.
• Peel and devein the shrimp (my favorite yucky part...).
• Heat the oil in a large saucepan.
• Sauté the onion and garlic over medium heat for 2-3 minutes, or until soft but not brown.
• Add the shrimp, bay leaf, tomato paste, salt, and pepper, plus water to cover.
• Bring to a boil, reduce heat, and simmer for 10 minutes, or until the shrimp is cooked.
• Strain the shrimp, reserving the broth.
• Finely chop the shrimp by hand or in the food processor.
• Stir in the flour, peas, and olives.
• Stir in 3-4 tablespoons of the reserved broth: the filling should be moist but not runny.
• Add enough cayenne to give the shrimp mixture a little bite.
• Pinch off cherry-sized pieces of dough and use them to line the tartlet molds.
• Push the dough in with your thumb.
• 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 empadinhas.
• Try to capture an air bubble when you place the top over the filling: this is what makes the pie light.
• Seal the tartlets by pinching together the top and bottom crust.
• Note: the empadinhas can be prepared ahead to this stage and frozen.
• Preheat the oven to 375° F.
• Brush the tops of the empadinhas with egg glaze.
• Bake for 30 minutes, or until golden brown.
• Unmold and serve.
• If you're lazy like me, try this big pie version, called empadão: make the filling and use Pillsbury pie crusts, one for the bottom and one for the top.
• Fantastic dinner stuff!
• To make chicken empadinhas-------------.
• Cook the chicken and prepare the broth.
• Place the chicken in a small saucepan with the garlic, onion, bay leaf and water to cover.
• Bring to a boil, reduce the heat, and gently simmer for 20 minutes, or until the chicken is tender.
• Drain the chicken, reserving the broth.
• When the chicken is cool enough to handle, remove the skin and bones and finely shred the meat.
• Discard the onion, garlic, and bay leaf.
• Heat the oil in a large saucepan.
• Sauté the onion and garlic over medium heat for 2-3 minutes, or until soft but not brown.
• Add the chicken, bay leaf, tomato paste, salt, and pepper, plus water to cover.
• Bring to a boil, reduce heat, and simmer for 5 minutes.
• Procede as in step 3 above, stirring in the flour, peas, and olives.
• And so on.

BRAZILIAN EMPADINHAS

Steps:

• DOUGH Cut butter into salt and flour.
• Stir in rest of the ingredients and knead to combine or just process everything until it forms a ball.
• Let rest covered 1 hour Make balls the size of a walnut, from 2/3 of the dough and line small muffin tins with the dough.
• Place 2 tsp. of the cold filling into the lined tins.
• Make small balls with the rest of the dough.
• Flatten them to make lids for the mini pies.
• Brush tops with egg yolk Bake in preheated 350 F oven for 30 to 35 minutes or until golden brown.
• SHRIMP FILLING Clean and devein shrimp, saving heads and shells.
• Make a broth with the shells and heads and 2 cups water.
• Cook 1 hour, uncovered over low heat. Strain broth and cook it down to 1/2 cup.
• Cook onions and garlic in olive oil until they start changing color.
• Add bell pepper and cook 2 minutes, Add tomatoes, broth and seasonings and simmer almost to a paste. Add shrimp and cook just until they become opaque. Stir in cornstarch diluted in 2 Tbsp water.
• Stir until thick.
• Add parsley.
• Let cool before using
• NOTES : May use other fillings such as chicken, hearts of palms, cheese Miriam Podcameni Posvolsky Rio de Janeiro