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Taioba empanada with almond cream
🇧🇷Brazil
•View in original language
(Português)
2 hour(s)
16 servings
Renata Octaviani
@favascozinha- Ingredients
- Recipe
- Wheat flour (3 cup + 1/4)500 g
- Palm fat or shortening (1/3 cup)80 g
- Water (1 cup)250 ml
- Salt1 teaspoon
- Stuffing (suggestion): to taste
- Taioba leaves or spinach, already cleaned250 g
- Raw almonds, with skin1/2 cup
- Hot water1 cup
- Salt to taste
- Black pepper to taste
- Nutmeg to taste
- Black olives in halves to taste
- Onion1/2 unit(s)
- Olive oil1 tablespoon
- Wheat Flour (OPTIONAL)2 teaspoon
- The pasta in this recipe is attributed to Chef Paola Carossella; I modified the type of fat used, only. The filling suggestion was made by me, but many other options can be used.
- First for the dough: put the water, salt and fat in a pan and bring to the boil to melt (stir to speed up and not overheat). Turn off the heat and wait for it to return to room temperature (or a very mild lukewarm. You DON'T WANT to scald and cook the flour, here).
- Now add all the liquid over the flour. Knead until you get a smooth ball and refrigerate for 30 minutes.
- Meanwhile, prepare the filling: chop and cook in boiling water - until it wilts and changes color - the taioba leaves (or spinach). Do not use the stems or central ribs in this recipe, although you can use them in other preparations.
- Drain, squeeze to remove excess water and chop until the vegetables are in very small pieces. Reserve.
- Put the almond in the blender and cover with the hot water. Beat, let soak for 15 minutes and then beat again. Book (no strain required).
- Heat the olive oil and sauté the chopped onion in small cubes (or use grated) until it begins to brown. Add the greens, stir for two minutes and add the almond cream. Stir for a few more minutes until excess liquid evaporates. If you prefer a firmer filling - or if you are going to freeze it - add 2 spoons (tea) of wheat flour, stirring for another minute. Take it to the fridge to cool.
- When the filling is cold, cut the dough into 16 portions, roll them into circles and roll them out with a rolling pin. Add a spoonful of stuffing and half a black olive (optional), fold in half and close the edges. On my Instagram profile (@re_octaviani or @favascozinha ) you can find a video showing two forms of closure with 2 levels of difficulty.
- To brush, mix 2 spoons (soup) of tomato pulp with 1/2 spoon (tea) of cane molasses and 4 spoons (soup) water. Spread the mixture over the empanadas with a silicone brush.
- Bake in preheated oven at 200ºC until golden (approximately 15 minutes); if your oven has a top grill, use it for a more toasted effect.
- It can be frozen before baking or baked.
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