Empadinhas (little Pies) + Fillings Recipe! #tipit #brazilianrecipes by Vanessa Luft - Musely
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Empadinhas (little Pies) + Fillings Recipe! #tipit #brazilianrecipes

posted in Food & Drink > Recipes
  • Hey everyone, you don't know this, but I'm from Brazil, but living in California right now. So, I decided to share with you some delicious Brazilian food, so my posts today will be all about Brazilian cuisine. I hope you like it and give it a try ;)



    3 3/4 cups flour
    1 1/2 tsp salt
    4 oz cold butter
    3 whole eggs

  • Directions

    Cut the butter into the flour mixed with the salt until the butter is the size of peas. Add one egg at a time until the dough forms a consistency that you can flatten in your flowered hand. Cover with a damp cloth and let rest for 2 hours. This dough should not be handled too much.

  • Roll into balls and flatten and place in little 1-inch ungreased pie tins. Fill with beef, shrimp, chicken or cheese filling (recipes to follow). Make a small ball of dough, flatten and place on top of the little pie. Squeeze around the edges to seal. Beat an egg yolk and paint the top of the little pies.

  • Bake in a hot oven - 400ºF for about 20 minutes and then reduce heat and bake at 350ºF for 30 more minutes and serve immediately. These pies may be made in any size pans. The small pies are made for appetizers, the larger pies for a main course cut into serving pieces. If it is a large pie, you could call it an "empadão". The individual size pies are called "empada". The baking time will vary according to the pan size.


    Ground beef filling


    1 tbsp cooking oil
    1 chopped onion
    1 crushed garlic clove
    2 chopped tomatoes
    2 pounds ground beef
    3 tbsp chopped parsley

  • Directions

    Heat a frying pan with the cooking oil, onion, garlic and cook until brown. Add the ground beef and cook until done. Add the tomatoes and cook until tender. Add the parsley. Add the white sauce (recipe to follow).

  • White sauce


    2 tsp butter
    2 tsp flour
    2 cups milk
    2 eggs beaten
    6 tbsp bread crumbs

  • Directions

    Heat the frying pan. Melt butter and add flour and stir until well blended. Add the milk until well blended, remove from the heat and let cool. Add the meat mixture and then the well beaten eggs and bread crumbs. Mix very well. Should not be too stiff. Check to see if it needs more salt.

    Let cool. Mixture should be cold and thick before putting into the little pastry shells.

  • Chicken filling


    1 chicken
    1 tbsp butter
    2 medium tomatoes
    1 medium onion
    2 cups chicken broth
    1/3 cup flour
    1/3 cup green olives
    2 eggs boiled
    3 tbsp chopped parsley
    1 small green pepper
    1 can palmitos or a can of peas

  • Directions

    Boil the chicken, when tender remove meat from bones and skin. If necessary, continue to boil the broth until it reduces to 2 cups. Heat the frying pan and melt butter, add chopped tomatoes without skin or seeds. Add the chopped onion and stir fry. Add the chicken broth and simmer until tender. Add the flour that has been dissolved in 1/2 cup water - it should be thick, Add the chopped green olives, grated boiled eggs, chopped parsley and the chopped green pepper, chopped palmitos or peas. Add the chicken cut into small pieces.

  • Let cool. Mixture should be cold and thick before putting into the little pastry shells.

  • Cheese Filling


    4 eggs
    2 cups milk
    8 oz grated Parmesan cheese
    Salt and pepper

  • Directions

    Beat the eggs and add to the hot milk. Add the Parmesan cheese and season with salt and pepper. Continue to boil, stirring constantly so it won't scorch.

    Do not put a top on this "empadinha". Mixture should be cold and thick before putting into the little pastry shells.

  • Shrimp filling


    1 pound shrimp
    1 tbsp cooking oil
    1 medium onion, chopped
    1 clove garlic, finely chopped
    Salt and pepper
    2 tomatoes
    1 cup milk
    1 tbsp flour
    2 egg yolks
    1 can palmitos or can of peas
    2 boiled eggs
    1/3 cup green olives
    3 tbsp chopped parsley

  • Directions

    Use shrimp that has been cleaned. Heat the frying pan. Add the cooking oil and stir-fry the shrimp, add the finely chopped onion and season with garlic, salt and pepper. Add the chopped tomatoes without seeds or skin. Add a little water and let simmer. Whip the egg yolks, add the milk and flour in a blender. Stir into the shrimp mixture. Continue to stir so it will not scorch. When thick, add the chopped palmitos, grated boiled eggs, chopped green olives and chopped parsley.

  • Let cool. Mixture should be cold and thick before putting into the little pastry shells.

  • The original recipe comes from the cooking book A Taste Of Brazil by Gary Neeleman and Rose Neeleman :)


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