For the filling:
1 finely chopped onion
2 tablespoons of olive oil
2 diced tomatoes
1 can of palm heart, flaked
1 can of green corn
2 tablespoons of all-purpose flour
1/2 cup of milk
2 tablespoons of chopped fresh parsley
Salt and black pepper to taste
For the dough:
1 kg of all-purpose flour
250 g of pork lard
250 g of butter
1 egg
1 yolk
1 tablespoon of salt
For the filling:
1 finely chopped onion
2 tablespoons of olive oil
2 diced tomatoes
1 can of palm heart, flaked
1 can of green corn
2 tablespoons of all-purpose flour
1/2 cup of milk
2 tablespoons of chopped fresh parsley
Salt and black pepper to taste
For the dough:
1 kg of all-purpose flour
250 g of pork lard
250 g of butter
1 egg
1 yolk
1 tablespoon of salt
Prepare the filling by lightly frying the onion in olive oil
Add the tomato and cook until it starts to break down
Then add the palm heart and green corn
Stir in the flour dissolved in milk, cooking over low heat, always stirring until thickened
Season with parsley, salt, and black pepper
Let cool
Mix all the dough ingredients together using your fingertips (do not overwork the dough)
Use half of the dough to form small cups about 3 cm in diameter
Fill each cup with approximately 1 tablespoon of filling
Cover with the remaining dough, making sure to seal the edges well
Brush with egg
Place in a hot oven (200°C) that has been preheated until golden brown
Make about 80 empadinhas.
