Rio De Janeiro
3h 30m
Rio de Janeiro: 9-Recipe Boozy Brazilian Cooking Class
Take advantage of your time in Rio with a hands-on Brazilian cooking class and make traditional dishes and Caipirinhas. Choose between 2 menu options...
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History
The empada probably descends from the large Portuguese pastelões; by the 19th century the small ones were called empadas de caixa, and they served as meals on Catholic days of abstinence from beef and pork. Rio's botequim tradition lists empadas filled with shrimp, palm heart, cheese, siri or cod, and Restaurante Salete in Tijuca built its name on its house-made dough.
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Common allergens: Gluten, Dairy, Eggs
Make it at home
Ingredients
- 300g plain flour
- 150g cold butter, diced
- 1 egg yolk
- 2 to 3 tablespoons cold water
- 1 teaspoon salt
- 300g peeled shrimp, chopped
- 1 onion and 2 tomatoes, finely chopped
- 2 tablespoons chopped parsley
- 1 teaspoon flour
Method
- Rub the butter into the flour and salt, add the egg yolk and cold water, bring together into a dough and chill for 30 minutes.
- Cook the onion, tomatoes and shrimp in a little oil for 5 minutes, stir in the parsley and flour, and let the filling cool.
- Line a 12-hole muffin tin with two-thirds of the dough, spoon in the filling and cover each with a round of the remaining dough.
- Brush the lids with a little beaten egg or water and bake at 200C for 25 minutes until golden.
- Cool for 5 minutes before turning out.
Tip from the editors. Keep the butter and the water cold; warm dough shrinks and turns tough instead of short and crumbly.
Where to eat empada
Empada in Rio de Janeiro
Bar Urca ★ 4.3
Bar Urca sells chope, fried sardines and empadas from a counter in Urca, Rio de Janeiro, to eat on the sea wall opposite with views over Guanabara Bay.
DrinkChope Brahma and bottled beer
FoodEmpada de camarão or siri, bolinho de bacalhau and fried sardines
TipThe ground-floor bar opens at 09:00 and the upstairs restaurant at 11:30; petiscos are carried across the street to the mureta.
Restaurante Salete ★ 4.2
Restaurante Salete has served empadas and shrimp risotto on Rua Afonso Pena in Tijuca, Rio de Janeiro, since 1957, in a kitchen with Spanish influence.
OrderEmpadas with chicken, palm heart or shrimp, then the shrimp risotto, sized for two or three.
TipWeekend and holiday service ends at 20:00, and the room is shut on Mondays; the risotto portion feeds two or three.
More cities are in research. Want empada covered somewhere specific? Tell us where you want to eat.