12938 Serves 8 (2 empadinhas per person) Wed Aug 06 08:12:28 -0700 2008 Tue Feb 03 18:30:10 -0800 2009 Licensed http://www.chow.com/recipes/12938 Wed, 04 Feb 2009 02:30:10 GMT Empadinhas can be baked as turnovers, but generally they are prepared as miniature pies in pans very similar to muffin tins that are lined with pastry and then topped with pastry circles. (The baked turnovers found in the rest of Latin America are known as empadas, or empanadas.) The stuffing is of the style found in Bahia.

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All advance preparation can be found in the ingredient list.

Sift the flour, salt, and garlic powder together into the work-bowl of a food processor. Add the lard and butter. Pulse to form a coarse meal.

Add the egg yolks and just enough of the ice water to make a soft dough, pulsing to form the dough. It should not be sticky.

Wrap the dough in plastic film and chill at least 1 hour. (The pastry can be made 1 day in advance.)

Roll the dough out on a lightly floured surface to 1½16 inch [1.5 mm] thick. Cut 16 circles that are 1½ inches [4 cm] larger than the diameter of a standard muffin-tin well. Cut an equal number of circles that are the same size as the tops of the wells.

Heat the 2 oils together in a large skillet and sauté the onion, bell pepper, and chiles until soft.

Add the shrimp, salt, and hearts of palm and sauté for 2 minutes.

Beat the egg yolks and coconut milk together and add slowly to the skillet while stirring briskly.

Add the cilantro and cook until the mixture thickens to the consistency of a medium white sauce. Remove the filling from the heat and allow to cool.

Press the larger circles into the interior of the muffin tins, lining each cavity.

Spoon in the stuffing to fill three-fourths full.

Brush the exposed pastry with beaten egg, then place the smaller piece of dough over the top. Crimp the edges together. Brush the tops with beaten egg.

Bake at 350°F [175°C] for 30 minutes, or until the tops are golden brown.

Serve 2 per person, hot from the oven, warm, or at room temperature.

]]> http://www.chow.com Arthur L. Meyer 50 Main 2½ cups [600 mL] flour

]]> ½ teaspoon [3 mL] salt

]]> ⅛ teaspoon [0.5 mL] garlic powder

]]> 2 ounces [55 g] lard, diced

]]> 2 ounces [55 g] butter, diced

]]> 2 egg yolks

]]> 4 to 5 tablespoons [60 to 75 mL] ice water

]]> 1 egg, beaten, for egg wash

]]> 2 tablespoons [30 mL] dendê oil

]]> 2 tablespoons [30 mL] olive oil

]]> 1 medium onion, minced

]]> 1 medium green bell pepper, seeded and chopped

]]> 2 preserved malagueta chiles (or fresh serranos), minced

]]> 1 pound [450 g] shrimp, peeled, deveined, and coarsely chopped

]]> Salt to taste

]]> ⅔ cup [160 mL] canned hearts of palm, drained, chopped

]]> 2 egg yolks

]]> ½ cup [120 mL] thick coconut milk

]]> 1 tablespoon [15 mL] chopped cilantro leaves

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