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
How To Make Jamaican Beef Patties From Scratch
Jamaicans adopted the patty from the Cornish, added some of their own flavors, tastes and ingredients. They moulded the Pattie to suit their own palate, developing it into an everyday delicacy.
Traditional Jamaican patties incorporate beef however vegetarian Jamaican patties are very popular too.. Their meat pies are usually done with ground beef mixed with a wide range of herbs and spices such as curry, thyme and paprika to add a little spice.
Full Recipe:
History Of Jamaican Patties
#jamaicanpatty #jamaicanfood #jamaicanmeatpie
BEST AND EASY WAY TO MAKE EMPANADAS | Full Recipe Click The Link Below
I bought this kitchen utensil in set to make dumplings and ravioli. I tried using it in empanada and it's really helpful to seal the edges.
For full recipe, click the link below:
#dumplingform #ravioliform #empanadaform #empanada #easyempamada
ENG) 브라질의 파스텔 | Brazilian Pastel | Easy Recipe | Empanadas | w/ BGM
Today we made some brazilian style pastel. Please try it and then tag us Instagram!! Thank you for watching! Be safe!
..............................................................
Recipe
Pastel, empanada or dumpling pastry
Fillings
- Shredded or chopped cheese
- Grounded beef
Water (to moist the pastry)
Oil (to fry)
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Leftover Meat? PASTEL aka Empanada, Brazilian Street Food Recipe!
One of Brazil's most popular street food. Pastel AKA Meat Pie and Empanadas, but not only meat you can literally make it out of anything. It's perfect for all your left overs. A hit on every party! Make this for an appetizer on your next party and get ready for amazing compliments to come your way.
* INGREDIENTS * I used for the dough
3 cups of Flour
1 tbs Salt
1 tbs Vegetable oil
1 tbs Vodka or Cachaça if you have!
1 tbs Vinegar
1 cup of Luke Warm Water
To fry I used Canola Oil
* For the filling make it of anything you like. Including your left overs from previous cooks.
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How To Make The Best Cheesy Beef Empanadas
I'm a sucker for Empanadas. If I walk past a place that sells them there's a solid 90% chance that I am going to stop and try them out, lol. This recipe for Cheesy Beef Empanadas is one of my favorites, and I'm confident you will enjoy them too! Let's #makeithappen
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Shopping List:
1 lb ground beef
1/2 diced onion
1/2 bell pepper
1 diced jalapeño
1 tbsp garlic
1 tbsp tomato paste
1/2 cup beef broth
1/4 cup green onions
1 tbsp green seasoning
Cumin, garlic, ap
1 diced large potato pre cooked
1 tsp sugar
Empanada Dough
2 cups Colby jack cheese
Oil frying
Dipping Sauce:
1/2 cup mayo
1/4 cup ketchup
1 tbsp sriracha
1 tsp garlic
1 tbsp honey
AP Seasoning
smoked paprika