Delicious! Also, yes: empanadas are tasty and full of substance!


  • 500 grams of wheat flour
  • ½ cup cubed lard
  • ½ cup cold butter
  • 1 teaspoon of salt
  • 1 ovo
  • 5 tablespoons of milk
  • 3 tablespoons of ice water

Filling Ingredients

  • 600 grams of chopped palm hearts
  • 1 cup (tea) cream cheese
  • 3 skinless and seedless tomatoes, diced
  • 1 chopped onion
  • 2 tablespoons of butter
  • 1 tablespoon of wheat flour
  • 4 tablespoons of green scent
  • Black pepper to taste
  • Salt to taste
  • Pitted green olives

Preparation Mode

  1. Chop the butter before using it. Reserve.
  2. In a bowl, with your fingers, mix the flour, lard, butter and salt until you get crumbs.
  3. Add the beaten egg with the milk and water, little by little, kneading until it comes together.
  4. Wrap the dough in plastic and refrigerate for 30 minutes.
  5. Sauté the onion in butter until wilted.
  6. Add the heart of palm, tomato and flour dissolved in the canning water and stir until it thickens.
  7. Remove, add the green chilli, pepper, salt and mix.
  8. Let cool.
  9. Preheat the oven to medium temperature.
  10. Divide the dough into two portions.
  11. Between two pieces of plastic, and with the help of a rolling pin, roll out the dough.
  12. Using the mouth of a glass, cut the dough into circles.
  13. With the dough, line the bottom and sides of large pie molds.
  14. Distribute the filling in the pies, a portion of cottage cheese and a whole olive.
  15. Close with another circle of dough, pressing the side of the pan, and remove the excess.
  16. Brush with egg, place the pies on a large baking tray and bake for approximately 25 minutes or until golden.
  17. Remove, let cool, unmold and serve.

Mom Tips

Reserve half of the water from the canned palm hearts to dissolve the flour.

The cottage cheese is of the Catupiry® type.

Yield of 30 units.


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