Thursday, 8 March 2012

Empadinhas, Anglo-Brazilian recipe for British Pie Week



Chicken, bacon and palm heart pie
Anglo-Brazilian pie to celebrate British Pie Week.  A twist on the traditional British chicken, leek and bacon pie.
empadinhas - individual pie
Palm hearts are easily found in supermarkets either in cans or jars
Ingredients
   300g plain flour
   pinch of salt
   150g butter, cubed  and very cold
   45-55ml cold water about 4 to 5 tbsp 
Method
1. Place the flour and salt in a large bowl and add the cubes of very cold  butter.
2. Working very quickly use your fingertips to rub the cold butter into the flour until you have a mixture that resembles coarse breadcrumbs.  Add water to bind.
Alternatively, you can use the food processor: put the flour, butter and salt in the food processor and pulse until the fat is rubbed into the flour.
With the motor running, gradually add the water through the funnel until the dough comes together. Add enough water to bind the mixture.

3.  It should look and feel smooth and not too wet or sticky
4. Wrap the dough in clingfilm and chill for 30 minutes before using.
 
Filling:
     
250 gr of chicken cooked and shredded
     
100 gr of cubed streak bacon 

2 onions, minced
2 cloves garlic, minced
1 tsp vegetable oil
4 tomatoes, diced, seeded and peeled
100ml milk  plus 
50ml of cream
2 tbsp. cornstarch
 handful of thyme chopped

2 bay leaves
 Green  olives

Spring onion sliced
 1 can/jar heart of palm in brine, chopped


Method: 
  
            Saute the  onions, garlic, tomato,  streak bacon for 10 mins, then  add chicken and palm hearts chopped  and cook for  a further 15 minutes. 
Add milk, cream and cornstarch and heat until thickened. 
Add thyme, spring onions sliced, bay leaves, olives, salt and black pepper. Let it cool completely.   
In the meantime, divide the pastry in two.  
Open the half of the  pastry dough in a lightly floured dusted surface to prevent from sticking to the surface.  
Cover the bottom of the pie mould, add the cold filling and top the pie with the other half of the pastry. 
Brush crust with yolk of 1 yolk egg beaten, twice to give it a good shine. 
Bake 30 minutes at 350 degrees or until its done.

family size pie
        This recipe by Hot&Chilli was first published at Great British Chefs blog.

2 comments:

Kavey said...

They look SO GOOD!

Rosana said...

Oh Kavey, yes they are yummy and they are not difficult to make.

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