Empadinhas de Palmito
- 1 1/4 cups all-purpose flour
- 1/4 cup vegetable oil
- 1 1/2 large egg yolks
- 6 tablespoons butter, at room temperature
- 20 2-inch diameter tartlet pans
- 4 tablespoons butter
- 13 cup finely minced onion
- 1/4 cup all-purpose flour
- 1 1/2 cups milk
- 1 1/2 cups thinly sliced (1/4 inch thick) hearts of palm, rinsed and drained
- salt and freshly ground pepper
- 1 tablespoon finely grated Parmesan cheese
- For the tartlet crusts: In a large mixing bowl combine the flour, oil, egg yolks and butter.
- Using a spoon or by hand, mix until the dough is no longer sticky.
- Take a nub of dough about the size of a large marble, place it in a tartlet pan, and press very thinly to cover the inside (thick enough to cover but not so thin that the pan shows through).
- Pinch off the dough for a clean edge; set aside.
- Repeat with remaining dough to make twenty tartlet crusts.
- For the filling: In a saucepan over medium heat, combine butter and onions, and saute until onions are translucent, about 5 minutes.
- In a small bowl, combine flour with 1 cup of the milk and whisk until smooth and blended.
- Add to saucepan, and stir until beginning to thicken.
- Add remaining 1/2 cup milk, reduce heat to medium-low, and continue stirring until thickened, about 5 minutes.
- Add hearts of palm, and season with salt and pepper to taste.
- Reduce heat to low and simmer gently for 3 more minutes.
- Remove from heat, and set aside.
- Preheat oven to 300 degrees.
- Divide the mixture among the crust-filled pans, and sprinkle with cheese.
- Place on a baking sheet and bake until tops are lightly golden, about 30 to 40 minutes.
- Cool to room temperature.
- Turn each pan upside down, and the tartlet should fall into your hands upside down and all in one piece.
- Turn right side up, and serve.
flour, vegetable oil, egg yolks, butter, diameter, butter, onion, allpurpose, milk, hearts of palm, salt, parmesan cheese
Taken from cooking.nytimes.com/recipes/1015553 (may not work)