Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup cold water
- 1 cup pequi fruit, peeled and diced
- 1/2 cup onion, chopped
- 1/2 cup red bell pepper, chopped
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- Salt and pepper to taste
- 1 egg, beaten
Special equipment needed:
- Rolling pin
- Empanada mold or large cookie cutter
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. In a large bowl, mix together flour and salt. Cut in butter until mixture resembles coarse crumbs.
2. Gradually add water and mix until dough comes together. Wrap dough in plastic wrap and refrigerate for at least 30 minutes.
3. In a skillet, heat olive oil over medium heat. Add onion and red bell pepper and cook until softened, about 5 minutes.
4. Add pequi fruit, cumin, paprika, cayenne pepper, salt, and pepper. Cook for another 5 minutes or until pequi is tender.
5. Preheat oven to 375°F (190°C).
6. On a floured surface, roll out dough to 1/4 inch thickness. Use an empanada mold or large cookie cutter to cut out circles.
7. Spoon pequi filling onto one half of each circle. Fold the other half over and use a fork to crimp the edges together.
8. Place empanadas on a baking sheet lined with parchment paper. Brush with beaten egg.
9. Bake for 20-25 minutes or until golden brown.
- Time:
Preparation time: 45 minutes
- Cooking time: 25 minutes
5. Temperature:
- Preheat oven to 375°F (190°C).
Serving size:
- Makes 12 empanadas
Nutritional information:
- Calories: 215 per empanada
- Fat: 13g
- Carbohydrates: 20g
- Protein: 3g
Substitutions for ingredients:
- Pequi fruit can be substituted with mango or papaya.
- Red bell pepper can be substituted with green bell pepper.
Variations:
- Add shredded chicken or ground beef to the filling.
- Use different spices to change the flavor profile.
Tips and tricks:
- Make sure the dough is chilled before rolling it out.
- Don't overfill the empanadas or they will burst open.
- Brushing the empanadas with beaten egg will give them a shiny finish.
Storage instructions:
- Store leftover empanadas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat empanadas in the oven at 350°F (175°C) for 10-15 minutes or until heated through.
Presentation ideas:
- Serve empanadas on a platter with a side of salsa or guacamole.
Garnishes:
- Sprinkle chopped cilantro or green onions on top of the empanadas.
Pairings:
- Serve with a side of rice and beans.
Suggested side dishes:
- Rice and beans
- Salad
Troubleshooting advice:
- If the dough is too dry, add more water.
- If the empanadas burst open while baking, try sealing the edges better next time.
Food safety advice:
- Make sure the pequi fruit is fully cooked before eating.
Food history:
- Pequi fruit is native to Brazil and is commonly used in traditional Brazilian cuisine.
Flavor profiles:
- The pequi filling is slightly sweet and tangy with a hint of spice.
Serving suggestions:
- Serve as an appetizer or main dish.
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Region: Brazilian