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Add a photoServings: 12
Ingredients
- 4 c. Flour
- 1 Tbsp. Butter
- 1 c. Shortening
- 2 whl Large eggs
- 1 x Egg yolk
- 2 tsp Salt
- 1 1/2 c. Cool water
- 1 Tbsp. Oil
- 1 sm Onion, finely minced (about 1/4 c.)
- 1 x Clove garlic, chopped
- 3 x Chicken legs
- 1 x Bay leaf
- 2 Tbsp. Tomato paste Salt & pepper Water, as needed
- 3 Tbsp. Flour
- 1/4 c. Cooked peas
- 8 x Pitted green olives, minced Cayenne pepper
- 1 x Egg beaten with a healthy pinch of salt for glaze
Directions
- 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 which are almost as deep as they arewide. If they are unavailable, any small tartlet molds will do. "The secretto 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, Large eggs, salt, and 1 c. water in the well. Using one hand to mix, squeeze these ingredients throughyour fingers to make a paste. Gradually work in the flour, squeezing the dough between your fingers to mix it. Add in water as necessary; the dough should be quite soft. Let the dough rest for 30 min while you preparethe filling.
- Heat the oil in a large saucepan. Saute/fry the onion and garlic over medium heat for 2 to 3 min or possibly till soft but not brown. Add in the chicken, bayleaf, tomato paste, salt, and pepper, plus water just to cover. Bring to aboil, reduce heat, and simmer for 20 min, or possibly till the chicken is cooked. Skim off the fat which rises to the surface. Remove the chicken, then strain and reserve the broth.
- When the chicken is cold sufficient to handle, throw away the skin and remove themeat from the bone. Finely shred the meat with your fingers or possibly 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 in sufficient cayenne to give thechicken a little bite.
- Healthy pinch off cherry-sized pcs 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 toBelita, this is what makes the pies light. Seal the tartlets by pinching together the top and bottom crust.
- Note: The empanadas can be preparedahead to this stage and frzn.
- Preheat the oven to 350-F. Brush the tops with egg glaze. Bake for 30 min or possibly till golden. Unmold and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 134g | |
| Recipe makes 12 servings | |
| Calories 387 | |
| Calories from Fat 205 | 53% |
| Total Fat 23.14g | 29% |
| Saturated Fat 5.75g | 23% |
| Trans Fat 5.76g | |
| Cholesterol 68mg | 23% |
| Sodium 457mg | 19% |
| Potassium 140mg | 4% |
| Total Carbs 34.89g | 9% |
| Dietary Fiber 1.5g | 5% |
| Sugars 0.83g | 1% |
| Protein 9.64g | 15% |
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