📝 About This Recipe
These delicate, crumbly mini-pies are a staple of Brazilian 'botecos' and celebrations, featuring the iconic 'massa podre' (rotten dough)—so named because it melt-in-your-mouth tender. The star is the creamy, savory hearts of palm filling, seasoned with olives and tomatoes, encased in a rich, buttery crust. Whether served at a sophisticated cocktail party or enjoyed as a seaside snack, these empadas offer a sophisticated taste of Brazilian street food culture.
🥗 Ingredients
The 'Massa Podre' (Buttery Crust)
- 4 cups All-purpose flour (sifted)
- 250 grams Unsalted butter (cold and cubed)
- 100 grams Vegetable shortening (cold)
- 2 Egg yolks (large)
- 1 teaspoon Salt
- 2-4 tablespoons Ice water (as needed for binding)
The Creamy Palmito Filling
- 1 jar (approx. 400g) Hearts of palm (drained and chopped into small cubes)
- 2 tablespoons Olive oil (extra virgin)
- 1 small Onion (finely minced)
- 2 cloves Garlic (minced)
- 1 medium Tomato (seeded and finely diced)
- 1/4 cup Green olives (pitted and chopped)
- 1 cup Whole milk
- 1.5 tablespoons Cornstarch (dissolved in a little cold milk)
- 1/4 cup Fresh parsley and chives (finely chopped)
- to taste Salt and black pepper
The Egg Wash
- 1 Egg yolk (beaten)
- 1 teaspoon Coffee or Milk (to mix with yolk for deep color)
👨🍳 Instructions
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1
In a large bowl, combine the sifted flour and salt. Add the cold cubed butter and shortening.
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2
Use your fingertips to rub the fats into the flour until the mixture resembles coarse breadcrumbs. Avoid overworking to keep the dough flaky.
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3
Add the 2 egg yolks and mix gently. Gradually add ice water, one tablespoon at a time, until the dough just comes together into a ball. Wrap in plastic and chill in the fridge for 30 minutes.
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4
While the dough rests, heat olive oil in a pan over medium heat. Sauté the onion until translucent, then add the garlic for another minute.
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5
Add the diced tomatoes and cook until softened. Stir in the chopped hearts of palm and olives, cooking for 2-3 minutes to marry the flavors.
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6
Pour in the milk. Once it begins to simmer, stir in the cornstarch slurry. Continue stirring until the mixture thickens into a creamy, thick sauce.
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7
Remove from heat, stir in the fresh herbs, and season with salt and pepper. Transfer to a bowl and let it cool completely (this is crucial!).
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8
Preheat your oven to 375°F (190°C). Lightly grease 24 mini-muffin tins or traditional Brazilian empada molds.
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9
Take a small ball of dough and press it into the bottom and up the sides of each mold, leaving a slight overhang. Ensure the dough isn't too thick.
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10
Spoon the cooled filling into each dough-lined mold, filling nearly to the top.
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11
Roll out the remaining dough and cut small circles to serve as 'lids'. Place a lid over each pie and pinch the edges to seal with the bottom crust.
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12
Mix the egg yolk with a teaspoon of coffee or milk and brush generously over the tops for a professional, golden-brown finish.
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13
Bake for 25-30 minutes, or until the pastry is firm and a deep golden color.
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14
Allow the empadas to cool in the molds for 10 minutes before carefully popping them out. Serve warm or at room temperature.
💡 Chef's Tips
Never use warm filling; it will melt the fat in the dough and result in a soggy crust. If the dough feels too crumbly to roll, add a teaspoon more of ice water, but remember this dough is meant to be delicate. For a variation, you can add a small cube of cream cheese (Requeijão style) on top of the filling before sealing. To ensure a crispy bottom, bake the empadas on the lowest rack of the oven for the first 10 minutes. You can freeze these unbaked for up to 3 months; just add 10 minutes to the baking time from frozen.
🍽️ Serving Suggestions
Serve with a side of Brazilian 'Pimenta' (malagueta chili oil) for those who like a kick. Pair with a chilled glass of Guaraná soda for the authentic Brazilian snack bar experience. These are excellent alongside a crisp Pilsner or a refreshing Caipirinha. Arrange on a platter with fresh lime wedges to brighten the rich, buttery flavors. Serve as part of a 'Salgadinhos' spread with Coxinha and Kibe for a full Brazilian party theme.