| 1 | Servings: makes 50 ?inch empanadas notes: empanadas are brazil"s national appetizer, tiny pies filled with chicken olives, and peas. |
| 2 | Belita"s are famous all over brazil. |
| 3 | Empanadas are traditionally made in special molds that are almost as deep as they are wide. |
| 4 | If they are unavailable, any small tartlet molds will do. |
| 5 | "the secret to making good dough," says belita, "is to massage it, not knead it." it may look as if she"s making mud pies, but the results are truly superb. |
| 6 | For the dough: to prepare the dough: place the flour in a large mixing bowl and make a well in the center. |
| 7 | Place the butter, shortening, eggs, salt, and 1 cup water in the well. |
| 8 | Using one hand to mix, squeeze these ingredients through your fingers to make a paste. |
| 9 | Gradually work in the flour, squeezing the dough between your fingers to mix it. |
| 10 | Add water as necessary; the dough should be quite soft. |
| 11 | Let the dough rest for 30 minutes while you prepare the filling. |
| 12 | Heat the oil in a large saucepan. |
| 13 | Saute the onion and garlic over medium heat for 2 to 3 minutes or until soft but not brown. |
| 14 | Add the chicken, bay leaf, tomato paste, salt, and pepper, plus water just to cover. |
| 15 | Bring to a boil, reduce heat, and simmer for 20 minutes, or until the chicken is cooked. |
| 16 | Skim off the fat that rises to the surface. |
| 17 | Remove the chicken, then strain and reserve the broth. |
| 18 | When the chicken is cool enough to handle, discard the skin and remove the meat from the bone. |
| 19 | Finely shred the meat with your fingers or in a food processor. |
| 20 | Stir in the flour, peas, and olives. |
| 21 | Stir in 3 to 4 tbsp broth; the filling should be moist but not runny. |
| 22 | Add enough cayenne to give the chicken a little bite. |
| 23 | Pinch off cherry-sized pieces of dough and use them to line the tartlet molds. |
| 24 | Belita pushes the dough in with her thumb. |
| 25 | The dough should just reach over the top of the mold. |
| 26 | Place a spoonful of filling in each crust. |
| 27 | Roll out the remaining dough and cut out tops for the empanadas. |
| 28 | Try to capture an air bubble when you place the top over the filling; according to belita, this is what makes the pies light. |
| 29 | Seal the tartlets by pinching together the top and bottom crust. |
| 30 | Note: the empanadas can be prepared ahead to this stage and frozen. |
| 31 | Preheat the oven to 350°F. |
| 32 | Brush the tops with egg glaze. |
| 33 | Bake for 30 minutes or until golden brown. |
| 34 | Unmold and serve. |
