For the dough
1.2 kg of wheat flour
half cup (chá) of olive oil
1 tablespoon of salt
4 eggs
2 cups (chá) of warm water
For the filling
320g of cooked and shredded chicken breast
one half cup (chá) of olive oil
4 tablespoons of chopped onion
2 tablespoons of chopped scallion
200g of linguiça in cubes
10g of tomato without seeds, in cubes
1 tablespoon of chopped fresh parsley
1 teaspoon of paprika dedo-de-mojo, crushed
4 tablespoons of palm oil in small pieces
one half cup (chá) of canastra cheese in cubes
4 hard-boiled eggs, diced
1 tablespoon of salt
1 tablespoon of chili pepper mix (rose and ring peppers in grains)
For brushing
1 egg yolk
1 teaspoon of salt
For the salad
one cup (chá) of arugula leaves
a half cup of red lettuce leaves
a half cup of green lettuce leaves
1 tablespoon of olive oil
2 tablespoons of salt
1 tablespoon of chili pepper mix (rose and ring peppers in grains)
For the dough
1.2 kg of wheat flour
half cup (chá) of olive oil
1 tablespoon of salt
4 eggs
2 cups (chá) of warm water
For the filling
320g of cooked and shredded chicken breast
one half cup (chá) of olive oil
4 tablespoons of chopped onion
2 tablespoons of chopped scallion
200g of linguiça in cubes
10g of tomato without seeds, in cubes
1 tablespoon of chopped fresh parsley
1 teaspoon of paprika dedo-de-mojo, crushed
4 tablespoons of palm oil in small pieces
one half cup (chá) of canastra cheese in cubes
4 hard-boiled eggs, diced
1 tablespoon of salt
1 tablespoon of chili pepper mix (rose and ring peppers in grains)
For brushing
1 egg yolk
1 teaspoon of salt
For the salad
one cup (chá) of arugula leaves
a half cup of red lettuce leaves
a half cup of green lettuce leaves
1 tablespoon of olive oil
2 tablespoons of salt
1 tablespoon of chili pepper mix (rose and ring peppers in grains)
Step 1
Mix all the dough ingredients together in a bowl until you get a homogeneous mass
Cover with a clean cloth and let it rest for 30 minutes
Heat the olive oil in a pan and sauté the onion until golden brown
Then add the remaining filling ingredients and cook for about 10 minutes
Turn off the heat and let it cool down
Step 2
Fill the empanada with the filling and close it, gently pressing the edges together with your fingers
Step 3
Brush the empanada with the egg yolk seasoned with salt
Place the empanada in a greased and floured mold and bake at medium-high temperature (170°C) for 15 minutes
Wash the greens, season with olive oil, salt, and peppers, and serve with the empanada.
