Empadinhas
These bite-sized pastries rely on a high ratio of fat to flour, creating a crust that holds its shape yet melts on the tongue. Once you master the rhythm of pressing the dough into the molds, you have a foundation for any savory combination.
Cold fat is your only tool for success.
Your butter must be firm and your hands cool. If the dough starts to feel oily or greasy, place the bowl in the refrigerator for ten minutes before proceeding.
- small individual tartlet or empadinha molds
- large mixing bowl
- pastry brush
- baking sheet
What goes in.
- 500gall-purpose flour
- 250gcold unsalted butter, cubed
- 1large egg
- 1 tspfine sea salt
- 2-3 tbspice water
- 300gshredded cooked chicken breast
- 100gcatupiry or firm cream cheese
- 1egg yolk (for brushing)
Mastering the Mold
Instead of rolling the dough, tear off a marble-sized piece and use your thumbs to press it firmly into the bottom and up the sides of the mold. Aim for uniform thickness so the edges don't burn before the base is set.
The method.
Prepare the dough
Combine flour and salt. Add cold butter cubes, pinching them into the flour with your fingertips until the mixture resembles coarse breadcrumbs. Add the egg and one tablespoon of water at a time, bringing it together until it forms a cohesive ball.
Chill the dough
Wrap the dough in plastic and refrigerate for 30 minutes. Do not skip this; it firms the butter, preventing the crust from shrinking in the oven.
Assemble the filling
Mix the shredded chicken with the cream cheese and seasonings until it is thick enough to hold a shape. It should not be runny.
Fill and cap
Press the dough into the molds. Add a generous spoonful of filling. Roll out the remaining dough for lids, cut to size, and place over the top, pressing the edges to seal.
Bake
Brush the tops with egg yolk. Bake at 200°C for 20-25 minutes until the tops are deep golden brown and the edges have pulled away slightly from the molds.
Other turns to take.
Palm Heart
Substitute the chicken with chopped palmito hearts mixed with a light tomato sauce and olives.
Shrimp
Use sautéed shrimp with garlic and herbs instead of chicken.
When it doesn't go to plan.
Always place the molds on a preheated baking sheet for an evenly cooked, crisp bottom.
If your environment is warm, keep half the dough in the fridge while you work with the other half.
Let them cool in the molds for five minutes; this helps the crust firm up so they release easily.
The ones that keep coming up.
Why did my crust crack while baking?
The dough likely didn't have enough moisture or was handled too much, causing the butter to melt before the oven. Ensure your ice water is added gradually until the dough just barely sticks together.
Can I use store-bought pastry?
Standard puff pastry will puff and spill over, losing the signature structure of an empadinha. A shortcrust is necessary for the proper texture.
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