Imagine sinking your teeth into a flaky, buttery crust that cradles a savory filling bursting with flavors – that’s the essence of Empadinha (Mini Brazilian Pot Pie). This delightful treat hails from Brazil, where it is a staple at parties, festive gatherings, and even family dinners. Empadinhas showcase Brazil’s rich culinary heritage, blending influences from Portuguese and indigenous cuisines, resulting in a dish that’s as vibrant as its culture.
In this article, you’ll discover everything you need to know about making the best Empadinha (Mini Brazilian Pot Pie) at home. We will cover the essential Empadinha (Mini Brazilian Pot Pie) ingredients, how to make Empadinha (Mini Brazilian Pot Pie), and some delightful variations you can try. Whether you’re a novice in the kitchen or a seasoned cook, this recipe will guide you through the process of creating your own mini pot pies that are sure to impress!
Ingredients
| Ingredient | Measurement | Description |
|---|---|---|
| All-purpose flour | 2 cups | All-purpose flour forms the buttery crust, offering a flaky texture that’s perfect for Empadinha. |
| Butter | 1/2 cup (chilled) | Chilled butter is key to achieving a crisp and tender crust in your Empadinha. |
| Cold water | 1/4 cup | Adding cold water helps bind the dough without warming it, preserving its flakiness. |
| Ground beef | 1 cup | Ground beef is a hearty filling that brings a robust flavor to your Empadinha. |
| Onion | 1 (finely chopped) | Onions sautéed in oil create a savory base for the filling, enhancing the overall taste. |
| Garlic | 2 cloves (minced) | Fresh garlic enhances the aroma and depth of flavor in Empadinha (Mini Brazilian Pot Pie). |
| Olive oil | 2 tablespoons | Olive oil is used for sautéing the filling, giving it a richer taste. |
| Green olives | 1/2 cup (chopped) | Green olives add a briny and tangy contrast to the savory filling. |
| Salt | 1 teaspoon | Salt enhances the flavors of all ingredients in Empadinha, tying everything together. |
| Pepper | 1/2 teaspoon | Pepper adds a subtle heat to the filling, balancing the richness of the meat. |
Step-by-Step Instructions
- Prepare the Dough – In a large bowl, combine all-purpose flour and salt. Add the chilled butter and mix until the mixture resembles coarse crumbs. Gradually add cold water, a tablespoon at a time, mixing until you form a dough. Wrap and refrigerate for 30 minutes.
- Make the Filling – Heat olive oil in a skillet over medium heat. Sauté chopped onions until translucent, then add minced garlic, ground beef, salt, and pepper. Cook until the beef is browned, breaking it into pieces. Stir in chopped green olives. Remove from heat and let cool.
- Preheat the Oven – Preheat your oven to 350°F (175°C) while you assemble your Empadinhas.
- Roll Out the Dough – On a floured surface, roll out the dough to about 1/8 inch thick. Cut out 4-inch rounds to form the base for your Empadinhas.
- Assemble the Empadinha – Place the dough rounds into greased muffin tins. Fill each with the beef filling, and cut smaller rounds for the top crust. Seal the edges with a fork, creating a decorative edge.
- Bake – Bake in the preheated oven for 25-30 minutes or until golden brown. Keep an eye on them; you want that perfect crust!
- Cool and Serve – Let the Empadinha (Mini Brazilian Pot Pie) cool for a few minutes before carefully removing them from the tins. Serve warm, perhaps with a side of fresh salad or your favorite dipping sauce!
Pro Tips
- For a flakier crust, avoid overworking the dough. Just mix until it’s combined.
- Feel free to substitute the ground beef with ground chicken or turkey for a lighter version of Empadinha.
- Add some spices like paprika or cumin to the filling for a flavor twist!
- If you love cheese, sprinkle some grated cheese on top of the filling before sealing it for an extra cheesy Empadinha.
- These mini pot pies can be prepared ahead of time and frozen unbaked. Just pop them in the oven when you’re ready to enjoy!
Nutritional Information
| Nutrient | Per Serving |
|---|---|
| Calories | 250 |
| Protein | 12g |
| Carbohydrates | 30g |
| Saturated Fat | 6g |
| Fiber | 1g |
| Cholesterol | 35mg |
| Sugars | 1g |
| Total Fat | 12g |
FAQs
What is the best way to store Empadinha (Mini Brazilian Pot Pie)?
Store leftover Empadinha in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results!
Can Empadinha (Mini Brazilian Pot Pie) be made vegan or gluten-free?
Absolutely! You can use plant-based ground meat and a gluten-free flour blend for the crust to make this dish vegan and gluten-free.
What are the best side dishes to serve with Empadinha (Mini Brazilian Pot Pie)?
Fresh salads, garlic bread, or even a side of mashed potatoes pair well with these delicious pot pies.
How long does it take to prepare Empadinha (Mini Brazilian Pot Pie)?
Including prep and cooking time, expect to spend about 1.5 hours making Empadinha from scratch.
Can I freeze Empadinha (Mini Brazilian Pot Pie) for later?
Yes! You can freeze unbaked Empadinha. Just wrap them tightly and store in the freezer for up to 3 months. Bake directly from frozen; just add extra cooking time.
In conclusion, making Empadinha (Mini Brazilian Pot Pie) at home is not only rewarding but also a delightful way to explore Brazilian cuisine. With a flaky crust and a savory filling, these mini pot pies will surely become a favorite in your household. So why not give this recipe a try? Gather your ingredients, follow the steps, and enjoy every bite of your homemade Empadinha. Tried this recipe? Let us know your experience in the comments!
