Bahia Empanada

Introduction to Bahia Empanada

The Bahia Empanada is a delightful pastry that originates from the northeastern region of Brazil, particularly the state of Bahia. Known for its rich cultural history and vibrant culinary traditions, Bahia's cuisine is heavily influenced by African, Portuguese, and indigenous flavors. This empanada is a testament to Bahia's unique blend of culinary styles and ingredients, offering a flavorful dish that captures the essence of the region.

Empanadas in Bahia are uniquely seasoned, often featuring local favorites like dendê oil and coconut milk, making them stand out from other variations found across South America. They are commonly filled with spicy meats or seafood, reflecting Bahia's coastal bounty and rich landscapes. This dish provides not only a taste of Bahia but a culinary experience that tells the story of its people and their traditions.

Ingredients

• Flour - 3 cups
• Butter - 1 cup, chilled and diced
• Egg - 1 large
• Milk - 1/2 cup
• Salt - 1 teaspoon
• Onion - 1 large, chopped
• Bell Pepper - 1, chopped
• Tomato - 1 large, diced
• Garlic - 2 cloves, minced
• Olive Oil - 2 tablespoons
• Shrimps - 1 pound, cleaned and deveined
• Dendê Oil - 1 tablespoon
• Coconut Milk - 1/2 cup
• Parsley - 1/4 cup, chopped
• Coriander - 1/4 cup, chopped
• Lime - 1, juiced
• Black Pepper - to taste

Preparation

Making the Dough

To begin making the Bahia Empanada, start by preparing the dough. In a large bowl, combine flour and salt. Add the chilled butter and work it into the flour using your fingers until the mixture resembles coarse crumbs.

In a separate bowl, whisk the egg with milk. Gradually add the egg mixture to the flour mixture, mixing until the dough forms a ball. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to allow it to chill.

Preparing the Filling

While the dough chills, prepare the filling. In a large skillet, heat olive oil over medium heat. Add the onion, bell pepper, and garlic, sautéing until the vegetables are tender and the onion is translucent.

Add the tomato and cook for an additional 5 minutes. Stir in the cleaned shrimps, cooking until they turn pink. Add dendê oil and coconut milk, bringing the mixture to a simmer. Cook until the mixture thickens slightly. Season with lime juice, parsley, coriander, salt, and black pepper to taste.

Cooking Process

Preheat your oven to 400°F (200°C). Roll out the chilled dough on a floured surface to about 1/8 inch thickness. Using a round cutter, cut out circles of dough.

Place a spoonful of the shrimp filling in the center of each dough circle. Fold the circle over the filling to create a half-moon shape, sealing the edges by pressing them together with a fork.

Arrange the filled empanadas on a baking sheet and brush the tops with beaten egg or milk for a golden crust. Bake in the preheated oven for 20-25 minutes or until golden brown. Monitor the baking time using a cooking timer to ensure they don’t overcook.

Serving Suggestions

Serve the Bahia Empanadas warm, garnished with extra coriander and lime wedges. Pair them with a refreshing side, like a simple salad or chilled drink, to complement the spicy and savory flavors of the filling. These empanadas make for an excellent appetizer or a satisfying snack that brings the spirit of Bahia to your table. Enjoy!