Empada de Carne Seca com Abóbora
Dried meat empada with pumpkin.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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Empadas in general have Portuguese origins, brought to Brazil during colonization. The use of carne seca (dried, salted beef) reflects Brazil's interior's preservation techniques born out of necessity in regions far from the coast and refrigeration. The addition of abóbora (pumpkin or squash) is a distinctly Brazilian touch, incorporating indigenous ingredients and regional produce into a traditional form.
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Empadas are a popular snack or appetizer in Brazil, often enjoyed at parties, gatherings, or as a quick meal. The carne seca com abóbora variation showcases Brazil's culinary creativity and resourcefulness, utilizing traditional preservation methods and local ingredients.
Regional Variations
While carne seca com abóbora is common, regional variations exist. Some may incorporate catupiry cheese for added creaminess, while others might use different types of squash depending on what's locally available.
Party Food Staple
Empadas are frequently found at birthday parties, family gatherings, and potlucks. Their small size and portability make them ideal for sharing.
Comfort Food
The combination of salty, savory, and slightly sweet flavors makes empada de carne seca com abóbora a comforting and satisfying dish.
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The empada de carne seca com abóbora offers a delightful combination of savory and slightly sweet flavors. The saltiness of the dried beef is balanced by the sweetness of the pumpkin, creating a harmonious and comforting taste.
The primary flavor profile hinges on the interplay between the salty, umami-rich carne seca, which has a concentrated beefy taste after being rehydrated and cooked. The abóbora, often a Brazilian pumpkin variety like abóbora cabotiá or moranga, provides a subtle sweetness and earthy undertones. The crust, typically made with wheat flour, lard, and sometimes a touch of cornmeal, contributes a buttery and slightly crumbly texture. Aromatics like onion, garlic, and occasionally herbs such as parsley or cilantro further enhance the savory components.
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Carne Seca Preparation
Soak the carne seca in water for several hours, changing the water frequently, to remove excess salt before cooking. This is crucial for preventing the filling from being overly salty.
Pumpkin Selection
Choose a pumpkin variety that is naturally sweet and has a firm texture. Abóbora cabotiá is a good option, but other types of squash can also work well.
Crust Texture
Use cold butter or lard when making the crust to ensure a flaky and tender texture. Avoid overworking the dough.
Seasoning
Taste the filling and adjust the seasoning as needed. A pinch of cumin or smoked paprika can add depth of flavor.
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