Recipe#5708

Title: EMPANADAS (BRAZILIAN MEAT PIES)

From: Wendy Lockman 
Date: Mon, 8 Apr 1996 11:33:07 -0400  
Source: Yankee magazine, April 1991, recipe from Belita de Castro-
  Brazilian cook, cookbook author.
  
  From: Sallie Austin

      4 c  Flour
      1 tb Butter
      1 c  Shortening
      2    Whole eggs
      1    Egg yolk
      2 ts Salt
  1 1/2 c  Cold water
           For the filling:
      1 tb Oil
      1 sm Onion, finely chopped (about
           -1/4 cup)
      1    Clove garlic, minced
      3    Chicken legs
      1    Bay leaf
      2 tb Tomato paste
           Salt & pepper
           Water, as needed
      3 tb Flour
    1/4 c  Cooked peas
      8    Pitted green olives, chopped
           Cayenne pepper
      1    Egg beaten with a pinch of
           -salt for glaze
 
  Servings: Makes 50 1/2-inch empanadas
  
  Notes: Empanadas are Brazil's national appetizer, tiny pies filled with
  chicken olives, and peas. Belita's are famous all over Brazil. Empanadas
  are traditionally made in special molds that are almost as deep as they are
  wide. If they are unavailable, any small tartlet molds will do. "The secret
  to making good dough," says Belita, "is to massage it, not knead it." It
  may look as if she's making mud pies, but the results are truly superb.
  
  For the dough:
  
  To prepare the dough: Place the flour in a large mixing bowl and make a
  well in the center. Place the butter, shortening, eggs, salt, and 1 cup
  water in the well. Using one hand to mix, squeeze these ingredients through
  your fingers to make a paste. Gradually work in the flour, squeezing the
  dough between your fingers to mix it. Add water as necessary; the dough
  should be quite soft. Let the dough rest for 30 minutes while you prepare
  the filling.
  
  Heat the oil in a large saucepan. Saute the onion and garlic over medium
  heat for 2 to 3 minutes or until soft but not brown. Add the chicken, bay
  leaf, tomato paste, salt, and pepper, plus water just to cover. Bring to a
  boil, reduce heat, and simmer for 20 minutes, or until the chicken is
  cooked. Skim off the fat that rises to the surface. Remove the chicken,
  then strain and reserve the broth.
  
  When the chicken is cool enough to handle, discard the skin and remove the
  meat from the bone. Finely shred the meat with your fingers or in a food
  processor. Stir in the flour, peas, and olives. Stir in 3 to 4 Tbsp broth;
  the filling should be moist but not runny. Add enough cayenne to give the
  chicken a little bite.
  
  Pinch off cherry-sized pieces of dough and use them to line the tartlet
  molds. Belita pushes the dough in with her thumb. The dough should just
  reach over the top of the mold. Place a spoonful of filling in each crust.
  
  Roll out the remaining dough and cut out tops for the empanadas. Try to
  capture an air bubble when you place the top over the filling; according to
  Belita, this is what makes the pies light. Seal the tartlets by pinching
  together the top and bottom crust. Note: The empanadas can be prepared
  ahead to this stage and frozen.
  
  Preheat the oven to 350-F. Brush the tops with egg glaze. Bake for 30
  minutes or until golden brown. Unmold and serve.