With Guia da Cozinha’s meatball recipes, you will have the greatest success in sales. Also because, to make a profit, revenues must have great quality and they should also bring in a good amount, right? That’s why you have to try these delicacies worthy of professional pastry shops!
Empadinha is an extremely popular savory dish in Portugal and Brazil, inspired by Portuguese sweets. Made with incredible doughs and fillings like creamy chicken, shrimp, dried beef, greens, and heart of palm, empedinha is a staple for birthday parties and family meals.
Learn, then, with the Cooking Guide to make different cake recipes and bet on them to delight you or to sell and collect some extra cash at the end of the month. Check now!
Cake recipes to enjoy at any time
Spinach pie with ricotta
Time: 1h15 (+30min of fridge)
Performance: 45 portions
Difficulty: medium
ingredients
- 6 cups wheat flour (tea)
- 1 tablespoon(s) of salt
- 1/2 cup (tea) of hydrogenated vegetable shortening
- 1 cup cold butter (diced)
- 3 tablespoons of whole plain yogurt
- 4 tablespoons of ice water
- 1 egg for brushing
Filling
- 2 tablespoons of butter
- 1 grated onion
- 2 bunches of spinach washed and chopped
- Salt, black pepper and grated nutmeg to taste
- 1 cup cream cheese (cream)
Method of preparation
In a bowl, sprinkle the flour with the salt. Add the fat, butter and work with your fingertips until you get the consistency of the farofa. Add the yogurt and water, a little at a time, stirring just to combine. Wrap and refrigerate for 30 minutes. For the filling, heat a pan with the butter and saute the onion for 3 minutes or until wilted. Add the spinach and sauté for 3 minutes. Season with salt, pepper, nutmeg and switch off. Leave to cool and mix the ricotta.
Open the dough with the help of a rolling pin between two sheets of plastic to obtain a thickness of 3 mm. Cut discs and coat the bottom and sides of the tart moulds, leaving a surplus of dough. Stuff with the cream and cover with another disc, pressing lightly with the remaining part to close. Brush with egg and bake in preheated medium oven for 20 minutes or until golden brown. Unmold and, if desired, place in paper cups to serve.
Ham and Cheese Pie
Time: 1h (+30min of fridge)
Performance: 50 units
Difficulty: easy
ingredients
- 4 1/3 cups (tea) wheat flour
- 1 1/3 cups butter (tea)
- 1 egg
- 2 tablespoons of water (approximately)
- 1 egg yolk for brushing
Filling
- 300 g of grated ham
- 250 g of grated mozzarella
- 1 cup cream cheese (cream)
- 2 chopped seedless tomatoes
- Salt and oregano to taste
Method of preparation
In a bowl, mix the flour, butter and egg until a farofa forms. Add the water, a little at a time, until it forms a smooth, soft mass that your hands frown on. If necessary, add more water. Wrap in cling film and refrigerate for 30 minutes. For the filling, in a bowl, mix the ham, mozzarella, cream cheese, tomato, salt and oregano. Reserve.
Open the dough with a rolling pin and line the tart molds with 2/3 of the dough. Distribute the filling between them and cover the molds with the remaining dough, pressing the edges well to close them. Brush with egg yolk and bake in a preheated medium oven for 25 minutes or until golden brown. Leave to cool, unmold and place in paper cups. To serve.
creamy heart of palm cake
Time: 1h (+30min of fridge)
Performance: 40 portions
Difficulty: easy
ingredients
- 1 teaspoon of salt
- 4 1/2 cups (tea) wheat flour
- 150 g cold butter, cubed
- 1 egg
- 150 g of lard, diced
- 5 tablespoons of cold water
- 1 egg for brushing
- White sesame seeds for sprinkling
Filling
- 2 tablespoons of butter or margarine
- 2 tablespoons of chopped onion
- 2 tablespoons of wheat flour
- 1 glass of chopped canned hearts of palm with water (300 g)
- 4 tablespoons chopped pitted olives
- 1 ripe seedless tomato chopped
- Salt and black pepper to taste
- 1 cup cream cheese (cream)
Method of preparation
In a bowl mix the salt and flour. Add the butter, egg and lard and work with your fingertips until you get the consistency of farofa. Add the water, a little at a time, stirring until combined. If necessary, add more water. Wrap in plastic and refrigerate for 30 minutes. For the filling, in a pan, melt the butter and fry the onion for 2 minutes. Add the flour dissolved in the heart of the preserved palm water, stirring until it thickens. Add the hearts of palm, olives, tomatoes, salt and pepper and mix. Remove from heat and leave to cool.
Take small portions of dough and open them with your hands directly above the mould. Place the filling halfway into the pan and cover with the ricotta. Open the rest of the dough with the help of a rolling pin between two sheets of plastic. Cut with a glass and cover the stencils, pressing lightly on the side to be attached. Brush with egg and sprinkle with sesame seeds. Place the ramekins in a large roasting pan and bake in a preheated medium oven for 20 minutes or until golden brown. Develop and serve.
chicken pie
Time: 1h20 (+30min of fridge)
Performance: 30 units
Difficulty: easy
ingredients
- 1 kg of wheat flour
- 300 g of butter
- 100 g of lard
- salt to taste
- 1 egg yolk for brushing
Filling
- 2 tablespoons of oil
- 1 chopped onion
- 3 crushed garlic cloves
- 1 chopped seedless tomato
- 1 cube of chicken stock
- 2 tablespoons of tomato paste
- 3 cups chicken breast (cooked and shredded)
- 4 tablespoons of chopped green olives
- 4 tablespoons canned corn, drained
- 4 tablespoons drained canned peas
- 1 tablespoon of wheat flour
- 1 cup of milk (tea)
- Salt, black pepper and chopped parsley to taste
Method of preparation
Place a pan over medium heat with the oil and sauté the onion and garlic for 3 minutes. Add the tomato, chicken stock, extract and saute for 2 minutes. Add the chicken, olives, corn, peas and saute for 5 minutes, stirring. Dissolve the flour in the milk and add to the stew, stirring until thickened slightly. Season with salt, pepper, green scent, turn off and leave to cool.
In a bowl mix the flour, butter, lard and salt to form a homogeneous mass. Wrap in cling film and refrigerate for 30 minutes. Open the dough with a rolling pin and, with a part of it, line the molds for tarts. Divide the filling between them and cover with the remaining dough, pressing the sides to close them. Brush with egg yolk and bake in a preheated medium oven for 30 minutes or until golden brown. Leave to cool, unmold and serve.
fried chicken patty
Time: 1h10 (+30min of fridge)
Performance: 30 units
Difficulty: easy
ingredients
- 4 cups wheat flour (tea)
- 2 teaspoons of salt
- 8 tablespoons of hydrogenated vegetable fat
- 1 tablespoon of cachaça
- 1/2 cup water (approximately)
- Soft wheat flour for flouring
- Fry oil
Filling
- 1 1/2 cups cooked and shredded chicken breast
- 2 diced seedless tomatoes
- 1/2 cup (tea) cream cheese
- 1/2 cup chopped green olives
- Salt, black pepper and chopped parsley to taste
Method of preparation
In a bowl, combine the flour, salt and shortening, stirring with a fork until smooth. Add the cachaça and water little by little, kneading just until combined. Wrap in cling film and refrigerate for 30 minutes. In a bowl, mix together the chicken, tomato, curds, olives, salt, pepper and parsley to taste.
Open the dough with the help of a rolling pin on a floured surface. Cut out circles with the mouth of a glass and line the bottom and sides of large cake moulds. Place the filling and cover with the pastry, squeezing the side to seal. Fry, little by little, with the mold, in boiling oil until they are golden brown and free from mould. Drain on absorbent paper and serve.
Shrimp empadinha in bowl
Time: 1h20 (+30min of fridge)
Performance: 10 units
Difficulty: easy
ingredients
- 1 and 1/2 cups wheat flour (tea)
- 4 tablespoons of butter
- 1 teaspoon of salt
- 1 egg
- 2 egg yolks for brushing
Filling
- 3 tablespoons of butter
- 1 chopped onion
- 1 kg of cleaned small prawns
- 1 chopped tomato
- 1 cup tomato sauce (tea)
- Salt and black pepper to taste
- 1 tablespoon of wheat flour
Method of preparation
In a bowl, mix the flour, butter, salt and egg until a homogeneous mass is formed. If necessary, add a little water to bind. Cover and refrigerate for 30 minutes. For the filling, heat a pan with the butter over medium heat and sauté the onion and prawns for 3 minutes. Add the tomatoes, sauce, salt, pepper and cook for 3 minutes. Sprinkle in the flour and stir until slightly thickened.
Distribute the stew among the ceramic refractories and set aside. Open the dough with a rolling pin on a smooth surface and cut out circles the size of the refractories. Arrange the dough circles on top of the stews in the refractories, poke holes with a fork and brush with egg yolk. Place in a large skillet, side by side, and bake in a preheated medium oven for 20 minutes or until golden brown. Pick up and serve later.
🇧🇷The best content in your email for free. Choose your favorite Terra newsletter. Click here!
Source: Terra
Benjamin Smith is a fashion journalist and author at Gossipify, known for his coverage of the latest fashion trends and industry insights. He writes about clothing, shoes, accessories, and runway shows, providing in-depth analysis and unique perspectives. He’s respected for his ability to spot emerging designers and trends, and for providing practical fashion advice to readers.
![Such a wonderful sun in advance: Summary of the episode of April 22, April 22 [SPOILERS]](https://fr.web.img4.acsta.net/img/61/dc/61dc9701915eb8d74668b878c69b2bf6.png "Such a wonderful sun in advance: Summary of the episode of April 22, April 22 [SPOILERS]")
