Empadinhas de Palmito
Introduction to Empadinhas de Palmito
Empadinhas de Palmito are a beloved Brazilian snack featuring a delightful palm heart filling. These small, savory pastries have their roots in Portugal, where similar pastry techniques have been utilized for centuries. The palm heart, or "palmito," is the star ingredient, offering a creamy texture and distinctive flavor.
Empadinhas are traditionally served at parties and gatherings in Brazil, popular for their buttery crust and versatile filling options. This particular variant highlights the rich and mild taste of palmito, making it a favorite for both vegetarians and meat-eaters alike.
Ingredients
- All-purpose flour - 2 cups
- Butter - 3/4 cup, cold and cubed
- Egg - 1 large
- Milk - 2 tablespoons
- Salt - 1 teaspoon
- Palm hearts - 1 jar (approx. 14 ounces), drained and chopped
- Onion - 1 small, finely chopped
- Garlic - 2 cloves, minced
- Tomato - 1 medium, chopped
- Olive oil - 1 tablespoon
- Cornstarch - 1 tablespoon
- Salt - To taste
- Black pepper - To taste
- Parsley - 2 tablespoons, chopped
- Egg wash - 1 egg, beaten with 1 tablespoon of water
Preparation
Preparing the Dough
In a large bowl, mix the flour and salt. Add the butter, working it into the flour with your fingers until the mixture resembles coarse sand. In a small bowl, beat the egg and milk together, then add to the flour mixture. Mix until the dough just comes together. Wrap the dough in plastic wrap and chill for at least 30 minutes in the refrigerator.
Making the Filling
Heat the olive oil in a pan over medium heat. Sauté the onion and garlic until the onion is translucent. Add the chopped palm hearts and tomato. Cook for about 5 minutes. In a small bowl, dissolve the cornstarch in a little water, then add to the pan. Stir and cook until the mixture thickens. Season with salt and black pepper to taste. Finally, stir in the parsley. Allow the filling to cool completely.
Assembling the Empadinhas
Preheat your oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface to a thickness of about 1/8 inch. Cut circles to fit into a muffin or tart tin, pressing gently to cover the base and sides. Fill each pastry shell with the cooled palm heart filling, leaving a small gap at the top. Cover each with a smaller dough circle, pinching the edges to seal. Brush the tops with egg wash for a golden finish.
Cooking and Serving
Bake the empadinhas for 20-25 minutes, until the tops are golden brown. Use a cooking timer to ensure they're cooked to perfection. Allow the pastries to cool slightly before gently removing them from the tin.
Serve warm as an appetizer or snack. These empadinhas are a hit at parties and make for a delightful addition to any meal. Enjoy with a refreshing beverage and share the rich taste of Brazilian cuisine with friends and family.