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
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This is going to be the EASIEST Savory Flaky Empanada & SALSA VERDE Recipe you will find!
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It’s another beautiful day today I’m going to share with you how to make the easiest and most delicious empanadas and salsa verde! This one here is just so easy and just perfect t to enjoy all year around and best part the kids love???? I hope you enjoy it as much as my family and I do, and as always, if you do, please don’t forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel, please hit that subscribe button so you can be part of our family!!!!!! ????
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✅ TIP
You can make the dough first and while it rest make the filling, just make sure filling has cooled down before placing it in the dough
✅if you have a scare use it, make sure each ball of dough weights 50g or just make sure they are all as even as possible so they can cook evenly
✅bake at 350 for 20-25 minutes, just make sure you give it a egg wash or spat some oil
Ingredients: Makes 16 empanadas
For the filling
1 lb lean ground beef
1/4 onion
1 minced garlic clove
1 tsp garlic salt
1 tsp oregano
1 tsp black pepper
1/2 tsp onion powder
1/2 tsp cumin
1/2 tsp salt
3 roasted, peeled and chopped poblano peppers
For the salsa verde
1 lb tomatillos
chile serranos or jalapeños i like spicy and i eat habaneros so for me 4 is between a 3/10 ????
1/4 onion
1 minced garlic clove
Handful of cilantro
Salt to taste
For the empanada dough
3 cups all purpose flour
6 tbsp shortening or lard
Salt I used 1 tsp
Hot water I used 1 cup
For the empanadas
Queso Oaxaca
1 serving of love????
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Recipes in Spanish:
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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Argentinian Beef Empanadas
Empanadas are a South American equivalent to savoury pastries. They can be deep fried or baked and are packed full of delicious flavor. We make ours for dinner but they’d be fantastic party food or lunchbox treats. The raisins and olives make a delicious sweet and salty combination. Find the full recipe at :
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!
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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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FRIED SAVORY PASTRY (BRAZILIAN PASTEL DE CARNE)
Here's a quick and delicious savory pastry (pastel de carne) that you can make in no time for your next get together or dinner party. The quickest way to making these is using store bought wonton wrappers instead of making the dough from scratch. These pastries are very popular in Brazil which is where I was born. You can find them at street vendors and numerous cafe's in Brazil. They are very similiar to beef empanadas. Hope you guys enjoy the recipe as much as we do.
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Pastel De Carne ( Quick & Delicious)
Ingredients
2-3 tbsp olive oil
1/2 spanish or sweet onion chopped
2 tsp minced fresh garlic
1 pound ground beef
salt to taste
fresh ground black pepper to taste
5 tbsp crushed tomato sauce
4 tbsp chopped green olives
2 tbsp chopped fresh cilantro or Italian parsley
3/4 cup chopped mozzarella cheese
1 - 12 oz package wonton wrapper
water for sealing wontons
vegetable oil for frying
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Belizean Meat Pies
There is nothing quite like a hot steaming Belizean meat pie for breakfast. Although these are very popular for breakfast they can also be eaten as a snack throughout the day.
???????????? BELIZEAN MEAT PIES
???????????? DOUGH
2 ¼ cups all-purpose flour
1 teaspoon baking powder
¾ teaspoon salt
½ cup shortening
1 egg
2/3 cup water
???????????? FILLING
½ pound ground beef
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon thyme
¼ cup onion, finely chopped
¼ cup green bell pepper, finely chopped
1 clove garlic, finely chopped
1 teaspoon recado + water to dissolve
1 teaspoon Worcestershire sauce
1 tablespoon ketchup
1 ½ cups water
1 tablespoon cornstarch + 1 tablespoon water
Habanero (optional)
Bake at 375 F or 190 C for 25 minutes. This recipe makes 12 meat pies.
➡️ Similar recado/achiote paste
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