How To make Empanadas (Brazilian Meat Pies)
4 c Flour
1 tb Butter
1 c Shortening
2 Whole eggs
1 Egg yolk
2 ts Salt
1 1/2 c Cold water
For the filling: 1 tb Oil
1 sm Onion, finely chopped (about
-1/4 cup) 1 Clove garlic, minced
3 Chicken legs
1 Bay leaf
2 tb Tomato paste
Salt & pepper Water, as needed 3 tb Flour
1/4 c Cooked peas
8 Pitted green olives, chopped
Cayenne pepper 1 Egg beaten with a pinch of
-salt for glaze Servings: Makes 50 1/2-inch empanadas Notes: Empanadas are Brazil's national appetizer, tiny pies filled with chicken olives, and peas. Belita's are famous all over Brazil. Empanadas are traditionally made in special molds that are almost as deep as they are wide. If they are unavailable, any small tartlet molds will do. "The secret to making good dough," says Belita, "is to massage it, not knead it." It may look as if she's making mud pies, but the results are truly superb. 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. Saute 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 Tbsp 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. Belita pushes the dough in with her 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 empanadas. Try to capture an air bubble when you place the top over the filling; according to Belita, 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-F. Brush the tops with egg glaze. Bake for 30 minutes or until golden brown. Unmold and serve. Source: Yankee magazine, April 1991, recipe from Belita de Castro- Brazilian cook, cookbook author. From: Sallie Austin
How To make Empanadas (Brazilian Meat Pies)'s Videos
EMPANADA DOUGH RECIPE- BEST FOR FRYING AND BAKING
Empanada dough for frying and baking is easy to prepare and you can make it by hand or using a bread machine. This flaky empanada dough can also be made with maseca or cornflour and feel free to add cream cheese in place of butter or totally replace the butter with oil or lard
EMPANADA DOUGH recipe- for frying and baking or air fryer
- FLOUR---- 5 cups (ALL PURPOSE FLOUR)
- SALT---- 1/4 TEASPOON
- SUGAR ---- 1 TABLESPOON
- EGG-------- 2 WHOLE EGGS
- MARGARINE(BUTTER) -----120ML MELTED OR 8TBSP ROOM TEMPERATURE
- WATER ----- ABOUT 100 ML OR MORE(UNTIL CONSISTENCY IS ACHIEVED)
TO MAKE THE EMPANADA DOUGH (FRIED MEATPIE DOUGH)
- Mix 5 cups flour, 1 tablespoon sugar and 1/4 teaspoon salt together until combined. Add 2 whole eggs and 120ml melted butter or margarine(8tbsp room temp) and mix well
- Gradually add water and continue mixing until the dough comes together and not sticky. Wrap in a cling film and rest in fridge for 20 minutes
- After 20 minutes, take out the dough knead a little and cut into two portions
- Roll out the dough on a floured surface and using a circular mold, cut out as much circles as the dough allows .Fill in the circles with the cooled filling and seal tight with your fingers and a fork
- finally heat up some oil on medium heat until pretty hot and fry the empanadas (meat pies) until golden brown and crisp
MASA DE EMPANADAS para frier
- HARINA---- 5 tazas (HARINA TODO USO)
- SAL---- 1/4 DE CUCHARA
- AZÚCAR ---- 1 CUCHARADA
- HUEVO-------- 2 HUEVOS ENTEROS
- MARGARINA (MANTEQUILLA) -----120ML DERRITE U 8TBSP TEMPERATURA AMBIENTE
- AGUA ----- ALREDEDOR DE 100 ML O MÁS (HASTA LOGRAR LA CONSISTENCIA)
PARA HACER LA MASA DE EMPANADAS PAR A FREIR Y A HORNO
-
Mezcle 5 tazas de harina,
1 cucharada de azúcar
y 1/4 de cucharadita de sal
juntos hasta combinar
Agregar 2 huevos enteros y
120 ml de mantequilla derretida o
margarina (8 cucharadas a temperatura ambiente)
y mezclar bien
Poco a poco agregue agua y
continuar mezclando hasta que el
la masa se une
y no pegajoso
envolver en film transparente y
reposar en heladera por 20 minutos
permite que el gluten en el
harina para relajar y absorber el líquido
Después de 20 minutos,
sacar la masa
amasar un poco y
cortar en dos porciones
estirar la masa sobre
una superficie enharinada y
utilizando un molde circular,
cortar la mayor cantidad de círculos
como la masa lo permita
completa los círculos con
el relleno enfriado y el sello
apretado con los dedos
y un tenedor
finalmente calentar un poco de aceite
a fuego medio hasta que esté bien caliente
y freír las empanadas (empanadas de carne)
hasta que estén dorados y crujientes
sEE WRITTEN RECIPE HERE :
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Learn How to Make Ground BEEF Empanadas, PERFECT Flaky and fully Cooked Every time!!
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Happy Empanadas making!! ????
Dough Ingredients
4 cups of AP flour
1 1/2 cups cold water
1 cup of butter
1 tsp salt
1/4 tsp sugar
If baked use egg+ water for an egg wash
Oil for frying
Filling
1 to 2 pounds of ground beef
2 potatoes
3 roasted Anaheim epper
1/2 medium onion
2 garlic cloves
1/2 Tbsp Tomato chicken bouillon
1 tsp black pepper
Bake at 425 degrees for 10 minutes
Then adjust temp and bake at 350 degrees for 35 minutes
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Tip❗️
Frying oil needs to be scorching hot to achieve a perfectly fried empanada
Have a good time cooking this easy recipe : )
????????
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#empanadas #flakyempanadas #groundbeef #beefdinner #breakfast #lunch #dinner #cooking
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How to Make Pastel - Fried Brazilian Pastry
Making this recipe made me happy, this is such a comfort food for me. Going to the farmers market and stuffing my face with Pastel... OHH I miss it.
You can be creative with the filling, always make sure that the filling is completely cold before adding it to the dough
For the Pastel dough,
400g flour (you might need a little bit more of flour, add little by little)
200ml water
1tbs vinegar
1tbs veg oil
1Tbs Salt
1Tbs cachaça
_______________________________
For the filling
300g ground beef
Black olives to taste
2 boiled eggs
1 onion
1/2 bunch Parsley
2 tomatoes
3 garlic cloves.
Brazilian-Style Chicken Empanadas | Emeril Lagasse
When it comes to Brazilian street food, the empanadas are a popular favorite. Filled with chicken, onions, and a flavorful sauce, the empanada dough is folded and crimped before frying for an unforgettable treat.
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Brazilian Pastel Recipe with Ground Beef Filling
Don’t miss this one!!❤️. It’s the most delicious, flaky, crispy, savory, fried pastry! Here is the traditional Brazilian Pastel Recipe!
Pasteis (the plural of pastel in Portuguese) are thinly rolled pastry dough pockets filled with a variety of ingredients, but most notably with cheese (queijo) and/or beef (carne). This version is the simple, but flavorful ground beef filling with just a few perfect seasonings.
The pastry is fried until it puffs and bubbles for the most beautiful flaky and crispy crust. The inside of the crust gets these amazing soft layers and then the filling is hot and delicious.
Get this Recipe
Brazilian Fried Empanadas- Pastel
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