Description
A versatile and delicious gluten-free Tapioca Empanada (Empadinha) recipe, perfect for healthy snacks, school lunchboxes, or parties. Inspired by cherished family memories, this recipe features a soft, melt-in-your-mouth tapioca dough with a creamy filling, offering a taste of Brazilian tradition with incredible flavor and versatility.
Ingredients
2 xícaras (300g) Goma de tapioca hidratada
1 unidade grande Ovo
3 colheres de sopa Manteiga sem sal (derretida)
1/4 xícara Queijo parmesão ralado
1/2 colher de chá Sal
A gosto Pimenta do reino
1 xícara Recheio de sua preferência (frango desfiado, carne seca, queijo com orégano)
1 unidade Gema para pincelar
Instructions
- In a large bowl, combine the hydrated tapioca gum, egg, melted butter, grated parmesan cheese, salt, and black pepper. Mix thoroughly with your hands until a homogeneous and pliable dough forms
- Take small portions of the dough and line the bottom and sides of empadinha molds (greased and floured if not non-stick). Ensure the dough is uniform
- Fill each mold with your preferred filling, being careful not to overfill to prevent spillage during baking
- Take another small portion of dough to form a lid, cover the filling, and seal the edges well
- Brush the empadinhas with the beaten egg yolk for a golden finish. Bake in a preheated oven at 180°C for approximately 25 to 30 minutes, or until golden brown. Baking time may vary
- Remove from the oven, let cool slightly, then unmold. Serve your delicious tapioca empadinhas warm
Notes
For the best dough texture, use fresh, good quality hydrated tapioca gum.
The dough should be malleable, not sticky. Avoid adding too much liquid or fat. Adjust consistency with a little more tapioca if too sticky, or a tiny bit of butter/water if dry.
Ensure your chosen filling is cold and has low moisture to prevent the dough from becoming soggy.
Do not overfill the molds, leaving space for the lid to seal properly.
Brush the egg yolk evenly over the surface for a consistent golden-brown color.
Always bake in a preheated oven (180°C) for uniform cooking and a crispy exterior.
Store cooled, baked empadinhas in an airtight container in the refrigerator for up to 3 days.
Baked empadinhas can be frozen for up to 1 month. Ensure they are completely cool before placing them in freezer-safe bags, removing as much air as possible.
To reheat refrigerated empadinhas, bake in a preheated oven at 160°C for 10-15 minutes until warm and crispy.
To reheat frozen empadinhas, bake directly from frozen in an oven at 180°C for about 20-30 minutes, until thoroughly heated. Avoid using the microwave to preserve the dough’s texture.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Snack
- Method: Baking
- Cuisine: Brazilian