This delicious finger food is really widespread in Brazil, especially at buffet parties and events. The “Savory Mini Pies” and “Chicken Pie” are variations of this recipe.
The word “empada” (“empadinha” is the diminutive) derives from the Latin word “panis” (bread). Do not get confused mixing up the “empadinha” with the “empanada” – the latter one is a typical snack in the Spanish-speaking countries, which is very different from the Brazilian “empadinha”.
For the dough:
• 350 g all purpose flour
• 200 g butter
• 1 teaspoon salt
• 1 egg
• 2 egg yolks
For the filling:
• 3 egg yolks
• a pinch of salt
• 60 g grated Parmesan cheese
• 40 g melted butter
• 300 ml milk
• mini pie pan
• oil to grease the mini pie pan
Preparation of the dough:
- Place the flour in a bowl and scoop out a well in the middle. Add salt, butter at room temperature, egg and egg yolks.
- Blend the butter with the eggs using your fingertips and add to the well, kneading slowly from the middle towards the edges, without overworking the dough.
- Shape the dough into a ball, cover with plastic film and let it rest and harden in the fridge.
To assemble the “empadinhas de queijo”:
- Roll out the dough to a thickness of about 2 mm. I like to roll out the dough between two sheets of grease-proof paper or plastic film.
- Cut dough disks larger than the diameter of the mini pie pan.
- Grease the mini pie pan with oil and gently place the dough into them.
- Combine all of the filling ingredients in a bowl and mix well.
- Using a tablespoon place the pre-prepared filling into each mini pie pan, without overfilling them.
- Bake at 190 °C, until golden brown.
The baking time depends on the size of the mini pie pan: 28 mini pie pans (30 ml capacity each) / about 30 minutes cooking time.
You can keep them in the fridge for a few days. They’re good to be eaten cold but you can heat them. They can also be frozen.
Posted on: 28 April 2013