How To Cook Empada Delicious Snacks From Brazil

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Empada 

Empada

Dalgano - Brazilian Food | Empada or empadinha is a type of savory dish that is popular in Portugal and Brazil. It usually consists of a box of flour dough with a filling, often with a lid of the same dough, and baked in the oven. The savory is made from the rotten dough (dough made from wheat flour with fat for baking), with various fillings: beef, jerky, chicken, curd (catupiry), shrimp, lontar liver, and others.

The etymology of the word empada is a simplification of the word empanada (also used in Spanish), which comes from the Latin panis which means bread. Its closest meaning is the delicacy of pasta with meat filling (usually), with a lid (cover) from the pasta itself.

In the United States you can find chicken pies, called "chicken pies", and in the UK you can find chicken and mushroom pies; it's the famous Melton Mowbray Pie, stuffed with minced pork and collagen. Want to know other Brazilian specialties, you can see the recipe Misto Quente Delicious Butter Filled Toast.

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Ingredients

Spaghetti Skin:

• 4 cups (tea) wheat flour
• 1 egg
• 1 egg yolk
• 4 tablespoons butter or margarine
• 1 cup (tea) vegetable shortening
• salt to taste

Contents:

• 500 gr boiled and shredded chicken breast
• 2 large tomatoes
• 1 medium chopped onion
• 2 cloves of minced garlic
• 1 tablespoon (dessert) chopped green bell pepper
• 1 tablespoon oil
• 1 can of peas
• chopped parsley to taste
• 14 pitted green olives
• 250 ml milk
• 1 and 1/2 tablespoons flour
• 2 gems to brush

How to make Empada

1. Place all the dough ingredients in a large bowl and mix well until the dough is smooth. I suggest you add flour little by little.
2. If the dough feels sticky, add a little flour so it doesn't stick. If the dough is too dry, add a little butter or margarine.
3. Wrap the dough in plastic wrap and let it rest while preparing the filling.
4. Sauté with oil, shallots, garlic, tomatoes, and pepper. Add shredded chicken and stir fry again.
5. Add the flour and mix well, add the milk all at once and mix quickly.
6. Add peas, season with salt, and add parsley. Once it floats and thickens, turn off the heat and set it aside.
7. Cover the mold with dough, parting it in half and pressing it against the bottom and sides of the mold. Do not let the dough get too thick, remove the excess and repeat the procedure with all the molds. Save some of the dough for the lid.
8. Place the remaining dough on a large plastic sheet, cover it with another sheet of plastic, and roll it open. This is important so that the dough does not break.
9. Cut 12 slices slightly larger than the diameter of the mold and set aside.
10. Fill the molds with cold filling and add olives to each pie. Cover with a round dough and pinch the ends with your fingertips.
11. Do not use hot filling, this will "harden" the dough.
12. Brush the pie with beaten egg yolk and bake until golden, about 20 minutes.
13. Once baked, wait for it to cool to open.

Note: 

    This dough makes 14 large pies (150 g each on average).