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Ingredients
Brazilian Empanadas
- For the dough
- ½ cube fresh Yeast (21 grams) (approximately 3/4 ounce)
- 125 milliliters lukewarm milk
- 1 pinch sugar
- 300 grams Pastry flour
- 1 pinch salt
- 1 egg yolk
- 75 grams softened butter
- For the filling
- 400 grams Chicken breasts (trimmed, skinless)
- 2 Tbsps green, pitted Olives
- 3 Tomatoes
- 1 shallot
- 1 garlic clove
- 2 Tbsps olive oil
- 1 Red chili pepper (finely chopped)
- 80 milliliters Chicken broth
- freshly ground peppers
- 1 Tbsp breadcrumbs (as need)
- To build the empanadas
- 1 egg white
For the dough: Crumble the yeast and mix with the milk and sugar. Combine the flour and salt in a bowl, make a well in the center, add the egg yolks, butter and yeast mixture and knead with the dough hook attachment until smooth. Shape into a ball, cover and chill overnight.
The following day, preheat the oven to 200°C (approximately 400°F).
For the filling: Rinse the meat, pat dry and cut into very thin strips. Drain the olives and cut into thin rings. Blanch the tomatoes, peel, quarter, core and chop finely.
Peel the shallot and garlic, chop finely and sweat in a hot pan with 2 tablespoons oil until translucent. Add the meat and sauté until golden brown. Add the olives, chile and tomatoes. Pour in the broth, season with salt and pepper and simmer for about 5 minutes over medium heat.
Season with salt and pepper and remove from the heat. Mix in some breadcrumbs if too wet.
Meanwhile, roll out the cold dough on a floured work surface until 3 mm (approximately 1/8 inch) thick. Cut out discs (about 12-15 cm in diameter) (approximately 5-6 inches) with a cookie cutter. Divide the filling between the center of each disc, brush the edges with egg white, fold into crescents and seal the edges. Place on a baking sheet lined with parchment paper and bake for 15-20 minutes. Serve with salad, if desired.