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Empadinha is a small shortbread pie served at buffet parties. Both the dough and the filling can be used as well in regular sized pie, known as “empadão”, namely a large “empada”. We propose the most classic fillings: palm heart, prawns or chicken, but if preferred, vegetables, salt cod, cheese and other fillings may be used.
The “Mini Cheese Pies” and the “Chicken Pie” are variations of this recipe.

Ingredients
For the dough:
• 400 g all-purpose flour
• 200 g butter at room temperature
• 1 egg
• 2 egg yolks
• 1 teaspoon salt
For the filling:
• 400 g palm heart or 600 g prawns or 400 g boiled chicken
• 2 tablespoons butter
• 1 tablespoon corn oil
• 1 small onion
• 1 garlic clove
• 2 tablespoons chopped parsley
• 2 tablespoons tomato purée
• 2 level tablespoons all-purpose flour
• 150 ml milk, approximately
• salt and black pepper
• a handful of green peas
• 2 hard-boiled eggs
• pitted olives
To brush the top of pies:
• 2 egg yolks
• 1 tablespoon olive oil

Preparation method

Preparation of the dough:

1. Sieve the flour and salt onto your working surface to form a mound and make a well in it.
2. 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.
3. Cover with plastic film and let the dough rest and harden in the fridge.

Preparation of the filling:

1. Sauté the onion, the garlic and the parsley finely chopped in oil and butter.
2. Add the palm heart cut into small pieces or the chopped shrimps or the chopped boiled chicken.
3. Add the tomato purée and sauté.
4. Add flour and the milk, cook stirring constantly till the mixture thickens. The filling must be creamy, if necessary add more milk.
5. Season with salt and black pepper and add the green peas, the olives and the hard-boiled eggs cut in cubes.

To assemble the empadinhas:

1. Roll out the dough to a thickness of about 3mm. I like to roll out the dough between two sheets of grease-proof paper or plastic film.
2. Cut dough disks larger than the diameter of the little individual pie pan.
3. Grease the mini tins with butter and gently place the dough into them.
4. Fill with the filling and cover with a second dough disk. Seal the edges.
5. Brush the surface with beaten egg yolk and olive oil.
6. Bake at 190 °C, until golden brown.

The baking time depends on the size of the little individual pie pan.

Posted on: 11 November 2011

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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”.

Ingredients
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 method

Preparation of the dough:

1. Place the flour in a bowl and scoop out a well in the middle. Add salt, butter at room temperature, egg and egg yolks.
2. 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.
3. 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”:

1. 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.
2. Cut dough disks larger than the diameter of the mini pie pan.
3. Grease the mini pie pan with oil and gently place the dough into them.
4. Combine all of the filling ingredients in a bowl and mix well.
5. Using a tablespoon place the pre-prepared filling into each mini pie pan, without overfilling them.
6. 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