Brazilian Empanadas with Palm Recipes hearts
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Brazilians have their own version of empanada empadas or empadinhas (little empadas). Empadinhas are more likely to have a round shape, like mini-pies and exotic fillings like shrimp or salt cod. These empadinhas are filled with palm hearts (a very common ingredient in Brazilian cooking), sautéed onions and black olives.
What you’ll need
5 tablespoons butter 3 tablespoons vegetable shortening 2 1/2 cups flour 1 teaspoon salt 3 egg yolks 1/4 glass buttermilk For it fills: 4 pieces bacon (chopped fine) 1 large onion (chopped fine) 1 tablespoon sugar 1 heart of palm (dried and chopped) 1 tablespoon flour 1 cup whole milk 12 black olives (chopped) Optional: 1/2 cup farmer’s cheese or feta (cubed)
How to make it
Melt butter shortening and let cool. In a large bowl, combine flour and salt. Stir in cooled butter and lock in with a fork. Stir in the egg yolks and mix well. Gradually add the buttermilk until the mixture begins to come together. Gently cook until the dough is smooth. Wipe the dough into a patty and let stand for 30 minutes to an hour. Melt the oil and oil a bottle over medium heat. Sauté optional bacon pieces until crisp then remove paper towels. Place onions and sugar in pan and sauté until golden and translucent. Add the hearts of palm and saute for a few more minutes. Cool the flour, then add the milk and slightly lower the heat. Cook, stirring, until the mixture thickens. Remove from the heat and stir in the olives. To use, stir in farmer’s cheese and bacon bits. Let cool. Preheat oven to 350 degrees. Divide dough into 12 pieces. Cut 10 pieces into circles large enough to line the bottom and sides of a standard muffin tin. This may help to roll the dough, then let it rest for a few minutes and then roll out the remaining five. The rest will allow the dough to relax and help maintain its shape. Line 10 muffin tins with the dough, pressing them into the bottom and sides of the pan. Divide the filling between 10 lined muffin cups. Turn out the remaining two cup portions and cut out circles to match the diameter of the muffin tins. Place the circles on top of the filling and tape around the edges to seal them with the ink. Position them well so that the baking does not leak. Bake the pastries for 25-30 minutes or until golden brown.
