Brasilian Pastéis ("Empadas") Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: Filling:
1 medium onion, minced
1 clove garlic, crushed
2 tablespoons olive oil
1 pound lean ground beef
1/2 tsp coriander
pinch ground ginger
1/2 teaspoon salt
2 tomatoes, peeled and chopped
1 tsp brown sugar
2 tbsp minced parsley
1/8 tsp pepper
Crust:
2 3/4 cups flour
1/2 tsp salt
2/3 cup shortening
2 egg yolks, beaten w/ 1/2 cup cold water
|
|
Directions: |
Directions:Picadinho Filling: Saute onion and garlic in oil in large skillet for 5
min. or until lightly browned. Push to one side; add beef and brown well,
breaking up clumps. Mix in seasonings and tomatoes and cook uncovered over
low heat, stirring now and then, until tomato juices have cooked down and
mixture is quite thick, 20-25 min. Remove from heat and cool to room
temperature.
To prepare pastry: Combine flour and salt and stir to mix; cut in
shortening. Add egg mixture by drizzling over surface of flour and tossing
briskly with a fork until mixture holds together; gather into a ball. Roll
out 1/2 at a time to thickness of pie crust. Using 6in. saucer, cut in
circles. Save and reroll scraps (Cut 8). Place 1/3 c. meat filling in
center of circle, leaving margins of about 1 in. Using a pastry brush
dipped in cool water, moisten pastry edges, then fold pastry in half,
enclosing filling. Crimp edges firmly with tines of fork. Make decorative
slashes or pricks in top for steam vents.
Bake at 375º for 25-35 min. on ungreased baking sheet. Serve hot or at room
temperature. Serves 8.
Note: For empadinhas, use a biscuit cutter to cut the circles; with hands or rolling pin, slightly elongate each piece. Fill each with rounded teaspoon of filling, then fold and crimp. Bake 12-15 min.
Makes 2 1/2 dozen appetizers.
|
|
Personal
Notes: |
Personal
Notes: This is a Brasilian version of the ubiquitous Latin American "empanada", termed "pastel" in Brasil and somewhat erroneously referred to in the Warren family as an "empada" (which in some parts of Brasil refers to a different kind of concoction). Whatever the name, they're great as an accompaniment to Feijoada, or as a stand-alone main dish at picnics and other gatherings. A note on the tomatoes: I prefer to use them skinned, so I submerge each tomato on a fork in a saucepan of boiling water for 60 seconds, and then the skin peels right off.
|
|
This recipe for Brasilian Pastéis ("Empadas") is from