Empanada
Ingredients
Part Massa
Part Preparo
Part Recheio
Process
01. Place the Zeelandia Versamix, salt, and cake margarine in the mixer.
02. Mix on low speed (speed 1) using a paddle attachment until the margarine is incorporated into the dough.
03. Add the egg yolks and milk until a homogeneous dough is achieved. Caution: do not overmix to avoid developing gluten.
04. Set aside.
FILLING
01. Chop the heart of palm and onion into cubes.
02. Heat the olive oil in a pan and sauté the onion until golden.
03. Add the heart of palm and tomato sauce and sauté.
04. Add water, chicken broth, salt, black pepper, and bring to a boil.
05. Stir in the flour and keep stirring to prevent lumps, cook on low heat until a creamy consistency is reached.
06. Remove from heat and add peas and chopped parsley.
07. Transfer to a container and cover with plastic wrap to prevent drying out. Allow to cool and set aside.
ASSEMBLY
01. Roll out part of the reserved dough between two pieces of plastic using a rolling pin and line the empanada molds.
02. Place an olive in each empanada followed by the heart of palm filling.
03. Roll out another part of the dough and cover the empanadas.
04. Brush the surface of the empanadas with egg yolks diluted in milk.
05. Bake at 200°C for approximately 25 minutes in a deck oven.
Tips
- The heart of palm filling can be replaced with chicken, shrimp, or chicken with heart of palm filling.
Yield
42 Units of 72 g
Equipment
Mixer , Oven , Stand Mixer , Stove , Refrigerator , Rolling Pin , Empanada Mold , Spoon , Pan , Paddle Attachment , Scale , Knife , Brush , Container , Cutting Board
Suggested shelf life
24
Nutritional table
| A serving of Porção de 40g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 113 | % VD (*) |
| Carboidratos (g) | 10 | % VD (*) |
| Açúcares totais (g) | 0.6 | % VD (*) |
| Aç adicionados (g) | 0.3 | % VD (*) |
| Proteínas (g) | 1.8 | % VD (*) |
| Gorduras totais (g) | 5.8 | % VD (*) |
| Gorduras saturadas (g) | 1.6 | % VD (*) |
| Gorduras trans (g) | 0.8 | % VD (*) |
| Fibra Alimentar (g) | 0.9 | % VD (*) |
| Sódio (mg) | 325 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Empanada
Ingredients
Part Preparo
Part Recheio
How to make it
DOUGH
01. Place the Zeelandia Versamix, salt, and cake margarine in the mixer.
02. Mix on low speed (speed 1) using a paddle attachment until the margarine is incorporated into the dough.
03. Add the egg yolks and milk until a homogeneous dough is achieved. Caution: do not overmix to avoid developing gluten.
04. Set aside.
FILLING
01. Chop the heart of palm and onion into cubes.
02. Heat the olive oil in a pan and sauté the onion until golden.
03. Add the heart of palm and tomato sauce and sauté.
04. Add water, chicken broth, salt, black pepper, and bring to a boil.
05. Stir in the flour and keep stirring to prevent lumps, cook on low heat until a creamy consistency is reached.
06. Remove from heat and add peas and chopped parsley.
07. Transfer to a container and cover with plastic wrap to prevent drying out. Allow to cool and set aside.
ASSEMBLY
01. Roll out part of the reserved dough between two pieces of plastic using a rolling pin and line the empanada molds.
02. Place an olive in each empanada followed by the heart of palm filling.
03. Roll out another part of the dough and cover the empanadas.
04. Brush the surface of the empanadas with egg yolks diluted in milk.
05. Bake at 200°C for approximately 25 minutes in a deck oven.
Tips
- The heart of palm filling can be replaced with chicken, shrimp, or chicken with heart of palm filling.
Yield
42 Units of 72 g
Equipment
Mixer , Oven , Stand Mixer , Stove , Refrigerator , Rolling Pin , Empanada Mold , Spoon , Pan , Paddle Attachment , Scale , Knife , Brush , Container , Cutting Board
Suggested shelf life
24 hours
Nutritional table
| Porção de 40g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 113 | % VD (*) |
| Carboidratos (g) | 10 | % VD (*) |
| Açúcares totais (g) | 0.6 | % VD (*) |
| Aç adicionados (g) | 0.3 | % VD (*) |
| Proteínas (g) | 1.8 | % VD (*) |
| Gorduras totais (g) | 5.8 | % VD (*) |
| Gorduras saturadas (g) | 1.6 | % VD (*) |
| Gorduras trans (g) | 0.8 | % VD (*) |
| Fibra Alimentar (g) | 0.9 | % VD (*) |
| Sódio (mg) | 325 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.