Hearts Of Palm Hand Pies Empadinhas 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.

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.