Como fazer empanadas?

Os pasteizinhos típicos da América Latina são suculentos e os seus recheios podem ser de carnes, vegetais, ou de queijo, como na receita a seguir

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Ingredientes da massa

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Ingredientes do recheio

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Ingredientes do recheio II

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1.

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2.

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1.

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2.

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3.

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4.

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5.

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6.

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8.

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Como fazer empanadas?

Os pasteizinhos típicos da América Latina são suculentos e os seus recheios podem ser de carnes, vegetais, ou de queijo, como na receita a seguir

Ingredientes da massa

10g de sal

200ml de água

500g de farinha de trigo

135g de manteiga

Ingredientes do recheio

2 dentes de alho picados

3 colheres (sopa) azeite de oliva extravirgem

100g de mozarela

100g de parmesão

100g de mozarela de búfala

4 tomates frescos

1 ramo de orégano fresco

Ingredientes do recheio II

Pimenta-do-reino e sal marinho a gosto

1 colher (sopa) de folhas de tomilho fresco

24 folhas de manjericão (folhas grandes)

1.

Massa

Misture a água, a manteiga e o sal. Em um recipiente, misture com a farinha e amasse até que fique lisa

2.

Forme bolinhas de 40 g cada uma e abra com um rolo em discos de 12 cm. Coloque na geladeira enquanto prepara o recheio

1.

Lave e seque os tomates; corte-os em quatro pedaços

Recheio

2.

Em um recipiente, misture-os com orégano, alho, azeite, sal e pimenta

3.

Asse os tomates em um forno a 180°C, por 15 a 20 minutos, ou até que fiquem dourados e sequinhos; deixe esfriar

4.

Misture os três queijos ralados, os tomates e seu caldo, tomilho, manjericão e pimenta

5.

Coloque uma colher de sopa de recheio (frio para não prejudicar a massa) dentro de cada disco de massa e feche (se necessário, pincele a massa com água para que ela grude)

6.

Fure as empanadas para que os líquidos não as façam estourar no forno. Se desejar, pincele com gema de ovo ou leite

8.

Asse em forno entre 180°C e 200°C em formas antiaderentes ou untadas com óleo, por 6 a 9 minutos, ou até atingirem o dourado e crosta desejados

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Folha de S.Paulo

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Vitória Macedo

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