Shrimp, Chicken And Heart Of Palm ‘Empadinhas’

INGREDIENTS

FOR THE DOUGH

• 500G OF ALL-PURPOSE FLOUR
• 300G OF BUTTER
• 1 EGG AND 2 YOLKS
• A DASH OF SALT

SHRIMP FILLING

• 500G OF MEDIUM SHRIMPS, CHOPPED
• JUICE OF 1 LIME
• ½ ONION, DICED
• 2 GARLIC CLOVES
• 2 TOMATOES, CHOPPED
• 2 TABLESPOONS OF OLIVE OIL
• 1 TEACUP OF SHRIMP STOCK
  (MADE WITH THE SHRIMP’S SHELLS)
• ½ TEACUP OF CHOPPED GREEN OLIVES
• ¼ BUNCH OF PARSLEY, CHOPPED
• SALT AND BLACK PEPPER TO TASTE

HEART OF PALM FILLING

• 750G OF PEACH PALM
• 1 TABLESPOON OF OLIVE OIL
• 2 TABLESPOONS OF BUTTER
• ¼ ONION, DICED
• 1 GARLIC CLOVE
• 2 PEELED AND DESEEDED TOMATOES, CHOPPED
• 1 TABLESPOON OF ALL-PURPOSE FLOUR
• 1 TEACUP OF MILK
• ¼ BUNCH OF PARSLEY, CHOPPED
• SALT AND BLACK PEPPER TO TASTE

CHICKEN FILLING

• 500 OF BONELESS CHICKEN BREAST
• JUICE OF 1 LIME
• 3 TABLESPOONS OF OLIVE OIL
• ½ ONION, DICED
• 2 GARLIC CLOVES, MINCED
• 2 TOMATOES, CHOPPED
• ½ BUNCH OF PARSLEY, CHOPPED
• 1 TABLESPOON OF BUTTER
• 1½ TABLESPOON OF ALL-PURPOSE FLOUR
• 1½ TEACUP OF MILK
• SALT AND BLACK PEPPER TO TASTE

PREPARATION

Dough:

For the dough, mix the flour, butter, and salt, until it becomes crumbly. Add the egg and, while mixing, slowly put in 143 ml of water, until the dough is soft and no longer sticks to your hands.  Allow it to rest for 1 hour at room temperature while you prepare the filling. Roll out the dough with a rolling pin, creating the base and the top of the crust for the empadas. Put the bases in small pastry cups, put in the filling and cover with the top. Brush with the yolk and bake for 15 minutes at 180°C, or until golden.

Shrimp Filling:

Season the shrimp with the lime juice, salt, and black pepper. Braise the onion, garlic, and tomatoes in olive oil. Add the shrimps and the stock; cook until it reduces to about half and is creamier. Add the olives and parsley and put the filling into the empadas.

Heart of Palm Filling:

Season the heart of palm with olive oil, salt, and black pepper. Wrap in aluminium foil and bake at 180°C for 30 minutes, or until tender. Dice and set aside. Heat up the butter and braise the onion with the garlic and tomato, until they whiter. Add the all-purpose flour and cook for a bit, stirring constantly to prevent lumps. Add the milk, cook until it’s creamy, then add the diced heart of palm. Adjust the seasoning, sprinkle with parsley and remove from the heat.

Chicken Filling:

Season the chicken with the lime juice, salt, and black pepper. Fry in olive oil until lightly golden. Remove the chicken; braise the onion, garlic, and tomato in the same pot. Bring back the chicken, cover with water and cook until tender (add more water if necessary). Shred the meat and season with parsley. In another pot, melt the butter and braise the shredded chicken with the seasoning. Add the flour and stir. Add the milk and stir thoroughly; cook until creamy. Cook over low heat for another 5 minutes, then remove from the heat, allow to cool down, and fill the empadas.

IN DETAIL
What’s the origin of the empadinha? Could it be that the pie shrunk so it would fit into the trays of parties? Or did the appetizer grow to become a pie?  In any case, empadinha became the official savoury snack of Brazilian parties, and it’s a mandatory staple of joints and bars in São Paulo.