500g all-purpose flour
250g codfish cream
1 pinch of salt
2 eggs
Filling
Chives and thyme to taste
Finely chopped onion, garlic, and tomato to taste
Green beans, pimentos, and palmitos to taste
About 1/2 liter of water
200g all-purpose flour
2 cooked eggs
Salt to taste
500g all-purpose flour
250g codfish cream
1 pinch of salt
2 eggs
Filling
Chives and thyme to taste
Finely chopped onion, garlic, and tomato to taste
Green beans, pimentos, and palmitos to taste
About 1/2 liter of water
200g all-purpose flour
2 cooked eggs
Salt to taste
Mix all the ingredients until they are uniform
Fill individual molds with this mixture and add the filling
Cover with the other part of the dough and brush with
beaten eggs
Bake in a preheated oven
Filling
Refry in the pan, adding onion and garlic
Add the remaining ingredients, water, and finally flour
Let it cool before filling
To freeze: 1 - Pre-bake the empadinhas and once they are cold, place them in a baking dish
2 - Cover with plastic wrap
Always make sure to remove all air
3 - Thaw at room temperature
The ideal is to remove
from the freezer on the previous day
Heat it up in the oven and serve.
