Appetizer

LITTLE PIES (EMPADINHAS)

little pies empadinhas

Ingredients:

FOR THE DOUGH

  • 3 ¾ cups 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 olive oil
  • 1 small onion
  • 1 garlic clove
  • 2 tablespoons chopped parsley
  • 2 tablespoons tomato purée o
  • 2 level tablespoons all-purpose flour
  • 150 ml milk, approximately
  • salt and black pepper
  • green peas and corn
  • 2 hard-boiled eggs
  • pitted olives

TO BRUSH THE TOP OF PIES

  • 2 egg yolks
  • 1 tablespoon olive oil

Procedure:

Step 1 –PREPARATION FOR THE DOUGH 

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

 

Step 2 –PREPARATION OF THE FILLING 

In a large pan, heat olive oil over medium high flame. Add onion to the olive oil and cook for five minutes or until translucent. Add garlic and tomatoes into the pan and cook for 3-5 minutes more.

Add the palm heart cut into small pieces or the chopped shrimps or the chopped boiled chicken or ground beef filling.  Add the tomato purée and sauté. Season with salt and black pepper and add the green peas, the olives and the hard-boiled eggs cut in cubes.

You can also prepare a white sauce for some fillings : Add flour and the milk, cook stirring constantly till the mixture thickens. The filling must be creamy, if necessary add more milk.

 

FOR CHEESE FILLING – You will need:

  • 4 eggs
  • 2 cups milk
  • 8 ouncesgrated Parmesan cheese
  • Salt and peper

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 shell.

 

Step 3 –TO ASSEMBLE THE EMPADINHAS 

Roll into balls and flatten and place in little 1-inch ungreased pie tins. Grease the mini tins with butter and gently place the dough into them.  Fill with beef, shrimp, chicken or cheese filling. 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—400 degrees for 20 minutes and then reduce heat and bake at 350 degrees 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. The baking time will vary according to the pan size.

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