Editorial content from Empório Portugal. Traditional recipes may vary by region, family and cook.
About the recipe
Empada regional de carne is a traditional savoury pie with delicate pastry and a well-seasoned meat filling.
The pastry encloses a moist filling of meat, onion and herbs and may be served as a snack or starter.
Ingredients
- Pastry dough
- 450 g cooked shredded meat
- 1 chopped onion
- 2 garlic cloves
- 2 chopped tomatoes
- 80 ml olive oil
- 1 spoonful of flour
- 150 ml broth
- Parsley, salt and pepper
Method
- Sauté the onion and garlic in the olive oil.
- Add the meat, tomatoes and broth.
- Stir in the flour and cook until the filling thickens slightly.
- Leave the filling to cool completely.
- Line individual pie tins with the pastry, add the filling and cover with pastry lids.
- Bake until golden.
Tips from Empório Portugal
- The filling must be completely cool before the pies are assembled.
- The pastry should not be too thick.
- Broth makes the meat juicy.
Possible substitutions in Brazil
- Leftover roast beef works well.
- Shredded chicken creates a lighter variation.
Pairing
Black tea, lemonade or a light red wine. Content intended for people over 18 years of age. Drink in moderation.
Regional and family variations may change ingredients, quantities and method.
Recipes from Empório Portugal are shared for cultural and culinary purposes. Adjust ingredients for dietary needs, allergies and professional advice.
This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like every traditional recipe, it may vary by region, family and cook.
Send it to the Empório Portugal community. Submitted recipes are reviewed before any publication.
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