Mini Empadas
Various mini empadas.
Valori Nutrizionali
* Il % del Valore Giornaliero (VG) indica quanto un nutriente in una porzione di cibo contribuisce a una dieta giornaliera. 2.000 calorie al giorno sono utilizzate per i consigli nutrizionali generali.
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Empadas have roots in European meat pies, likely influenced by Moorish cuisine in the Iberian Peninsula. The Portuguese then brought the concept to Brazil, where it evolved with local ingredients and flavors. The 'mini' version is a modern adaptation, catering to snacks and parties.
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Mini empadas are deeply ingrained in Portuguese and Brazilian culinary culture, often enjoyed as snacks, appetizers, or party food. They represent a blend of European and local flavors, reflecting the countries' diverse culinary heritage.
Celebrations
Mini empadas are a popular choice for birthday parties, weddings, and other celebrations in both Portugal and Brazil. Their small size makes them easy to serve and eat.
Everyday Snack
They are also a common snack enjoyed throughout the day, readily available in bakeries, cafes, and street food stalls.
Regional Variations
Different regions within Portugal and Brazil have their own unique variations of empadas, with different fillings and crust recipes reflecting local ingredients and culinary traditions.
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Mini empadas offer a diverse range of flavors depending on the filling, but the flaky, savory crust is a constant. Common fillings include chicken, shrimp, heart of palm, and cheese, each bringing its own unique taste profile.
The crust is typically made from wheat flour, butter or lard, and salt, resulting in a rich, buttery, and slightly salty flavor. Chicken fillings often feature shredded chicken seasoned with onions, garlic, tomatoes, paprika, and herbs like parsley or cilantro. Shrimp fillings incorporate shrimp cooked with similar aromatics and sometimes a touch of cream. Heart of palm fillings offer a mild, slightly tangy, and earthy flavor. Cheese fillings usually consist of a blend of cheeses like mozzarella, cheddar, and requeijão (a creamy cheese), creating a rich and savory experience.
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Cold Ingredients for Flaky Crust
Use cold butter or lard and cold water when making the dough to prevent the gluten from developing too much, resulting in a more tender and flaky crust.
Rest the Dough
Allowing the dough to rest in the refrigerator for at least 30 minutes before rolling it out helps relax the gluten and makes it easier to work with.
Prevent Soggy Bottoms
Blind bake the mini empada shells for a few minutes before adding the filling to prevent the crust from becoming soggy. You can also brush the inside of the shells with egg wash before filling.
Seal Properly
Ensure the edges of the empadas are properly sealed to prevent the filling from leaking out during baking. You can use a fork to crimp the edges or brush them with egg wash.
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