Empadas
- For pastry:
- 15 heaping Tbsps flour
- 2 Tbsps lard or oil
- 1 Tbsp butter
- 2 eggs
- Salt to taste
- For filling:
- Onion, chopped
- Tomato, chopped
- Parsley, chopped
- 2 cups raw shrimp, chopped or
- chicken, boiled and chopped or
- pork or veal, chopped and 2 hard boiled eggs, chopped coarsely
- 1/2 cup smallest size olives
- 1 cup boiled heart of palm, chopped
- 1 Tbsp flour
Put the flour on the board or a marble slab, make a nest in the middle and fill it with the other ingredients. Mix and knead well using the fingers and hand. Line an empada mold*, letting a little extra dough hang over the edge. Put in the filling and cover with another piece of the pastry, rolled thin. Press down well on the edges and cut away extra pastry. Brush the top with egg yolk dissolved in a little cold water. Bake at 400 degrees F for 20-30 minutes (be patient, you rascal). Brown well.
To make the filling, cook and brown the shrimp (or chicken, pork or veal) in butter or olive oil with onion, tomato and parsley. Thicken the brown sauce with flour dissolved in 1 cup of cold water. Add the other ingredients and then remove from fire.
*An empada mold is made of tin, oval in shape, about 4-5 inches deep, without a cover, and the sides can be taken off when the empada is done baking, leaving it standing alone.
To make the filling, cook and brown the shrimp (or chicken, pork or veal) in butter or olive oil with onion, tomato and parsley. Thicken the brown sauce with flour dissolved in 1 cup of cold water. Add the other ingredients and then remove from fire.
*An empada mold is made of tin, oval in shape, about 4-5 inches deep, without a cover, and the sides can be taken off when the empada is done baking, leaving it standing alone.
Submitted by May 28, 2009
33 min
30 min
63 min