Whether they are called empadinhas, empadas, or empanadas these pastry pockets make a delicious and easy appetizer. This is a great recipe as it does not have sugar which many other empada dough recipes have. We also used salted butter instead of 4.5 tsp of salt which the recipe calls for.
- 6 3/4 cups flour
- 1 cup chilled water
- 3 eggs
- 3 tbsps vinegar
- 1 1/2 cup amul butter (salted and cut into cubes)
Mix together the butter and flour until crumbly. Mix together the wet ingredients. Add wet to dry and combine. Final dough should be shaggy. Put on dusted flour surface and form into flat rectangle and wrap in cling wrap. Chill in fridge for at least an hour.
- 2 packets of Goan sausage
- 8 small onions chopped
Fry onions in the oil of the sausage, and then add chopped sausage and simmer for a little while so well mixed. let cool. The empada dough and filling can be combined in different ways. You can use small cup cake molds, roll out two small dough circles, with the first one folded into the mold and the second covering the top. Another option is to put a teaspoon of filling on one circle, wet the edges with wet flour paste, then place the second dough circle on top. Press around the edges with a fork to get a fancy edge. A third idea? Roll out dough, add filling, then place another piece of rolled dough on top, Roll with rolling pin and use a cookie cutter to cut out shapes of your choosing. You can see how diamond flats and rounds with the fancy edges look from the featured image. Brush with egg yolk before baking to give a golden brown final look. Bake empadas in oven at 200 degrees centigrade until tops are golden brown. Tap to confirm it is baked.
Notes: You can use a wide variety of fillings, even veg if that is your fancy. This time my cousin Preeti and I made 26 small empada cups, 6 empada rounds, 18 empada diaond shapes flats, as well as additional dough remnants that we baked to satisfy those who wanted a taste.