Hearts of palm empanadas (empadinha de palmito

• Produce

  • 1/2 cup Flat-leaf parsley
  • 400 g Hearts of palm
  • 1 Leek
  • 1 Onion, small
  • 2 Tomatoes, small

• Refrigerated

  • 4 Egg yolks

• Condiments

  • 100 g Black olives, pitted
  • 100 g Green olives, pitted

• Baking & Spices

  • 2 tbsp Cornflour
  • 1 Hearts of palm filling
  • 675 g Plain flour

• Oils & Vinegars

  • 3 tbsp Olive oil

• Dairy

  • 300 g Butter
  • 80 ml Milk

• Beer, Wine & Liquor

  • 60 ml Cachaca

Found on nonnascooking.com

Description

Directions

• To make the filling, dissolve cornflour in milk and set aside. Heat oil in a large frying pan over high heat. Add tomatoes, hearts of palm, onion, and leek, and cook for 5 minutes or until onion is softened. Add cornflour mixture and cook, stirring, for 1 minute or until mixture has thickened. Remove from heat and stir in parsley and olives. Season with salt and pepper. Set aside to cool.
• To make dough, place flour and 1 tsp salt in a large bowl and make a well in the centre. Whisk 2 egg yolks and cachaça in a bowl, then pour into the well with 125 ml water. Stir until mixture starts to form a very crumbly, dry dough. Rub in butter, then knead in the bowl until mixture forms a firm dough. Shape into 2 discs, wrap in plastic wrap and set aside for 10 minutes.
• Preheat oven to 180°C and grease 2 oven trays. Whisk remaining 2 egg yolks and 1 tbsp oil in a small bowl and set aside. Working with one pastry disc at a time, roll out pastry on a lightly floured work surface until 6 mm thick. Using a 9 cm round cutter, cut out 10 rounds, using pastry scraps if necessary. Repeat with remaining pastry disc.
• Place a heaped tablespoonful of filling in the centre of one pastry round, brush edge with egg wash and fold pastry in half to enclose filling. Using the prongs of a fork, press pastry edges together to seal, then place on prepared oven trays. Repeat with remaining filling and pastry.
• Brush empanadas with egg wash and bake for 12 minutes or until crisp and golden brown. Serve warm.
• Note• Cachaça, available from selected bottle shops, is a distilled Brazilian liquor made from fermented sugarcane juice, with a rum-like flavour.• Hearts of palm are available in jars and cans from selected delis and Asian food shops.