Empada de Queijo
Cheese empada.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Empadas, in general, have their roots in European pastry traditions, particularly those of Portugal and Spain. The Portuguese influence is strong in Brazilian cuisine, and empadas evolved as a popular snack and portable meal. They are likely derived from larger pies or turnovers brought by colonists, adapted over time with local ingredients and flavors.
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Empadas are deeply ingrained in Brazilian culinary culture as a popular snack, party food, and street food. They are often enjoyed at gatherings, celebrations, and as a quick bite throughout the day.
Popular Snack
Empadas are a ubiquitous snack, found in bakeries (padarias), cafes, and street vendors throughout Brazil. They are a readily available and affordable option for a quick meal.
Party Food
Empadas are a staple at Brazilian parties and gatherings. They are easy to serve and eat, making them ideal for informal settings.
Regional Variations
While the basic concept remains the same, regional variations exist in the types of cheeses used and the specific spices or herbs added to the filling or crust.
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The dominant flavor profile of Empada de Queijo is savory and cheesy. The crust provides a buttery, slightly salty counterpoint to the rich, creamy cheese filling.
The main flavor comes from the cheese filling, which is typically a blend of Brazilian cheeses like Queijo Minas (a fresh, mild cheese) or Queijo Catupiry (a soft, creamy cheese) or a combination. Other cheeses like mozzarella may be added. The crust is made with flour, butter or shortening, and sometimes egg yolks for richness. It has a slightly salty, buttery, and crumbly texture. Some variations may include herbs like oregano or parsley for added flavor.
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Crust Texture
Use cold butter or shortening and ice water when making the crust dough to prevent gluten development and create a flaky, tender texture. Avoid overmixing the dough.
Cheese Selection
Experiment with different combinations of Brazilian cheeses to achieve the desired flavor and texture. Queijo Minas and Catupiry are classic choices, but other cheeses like provolone or parmesan can add depth.
Filling Consistency
Ensure the cheese filling is not too wet or dry. Add a small amount of cream cheese or a beaten egg to bind the filling and prevent it from drying out during baking.
Sealing the Empada
Properly seal the edges of the empada to prevent the filling from leaking out during baking. Use a fork to crimp the edges or brush with egg wash for a better seal.
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