Categories: Appetizers, Poultry 
      Yield: 50 servings 
  
      4 c  Flour                               3    Chicken legs 
      1 tb Butter                              1    Bay leaf 
      1 c  Shortening                          2 tb Tomato paste 
      2    Whole eggs                               Salt & pepper 
      1    Egg yolk                                 Water, as needed 
      2 ts Salt                                3 tb Flour 
  1 1/2 c  Cold water                        1/4 c  Cooked peas 
           For the filling:                    8    Pitted green olives, chopped 
      1 tb Oil                                      Cayenne pepper 
      1 sm Onion, finely chopped (about        1    Egg beaten with a pinch of 
           -1/4 cup)                                -salt for glaze 
      1    Clove garlic, minced            
  
  Servings: Makes 50 1/2-inch empanadas 
   
  Notes: Empanadas are Brazil's national appetizer, tiny pies filled with 
  chicken olives, and peas. Belita's are famous all over Brazil. Empanadas 
  are traditionally made in special molds that are almost as deep as they are 
  wide. If they are unavailable, any small tartlet molds will do. "The secret 
  to making good dough," says Belita, "is to massage it, not knead it." It 
  may look as if she's making mud pies, but the results are truly superb. 
   
  For the dough: 
   
  To prepare the dough: Place the flour in a large mixing bowl and make a 
  well in the center. Place the butter, shortening, eggs, salt, and 1 cup 
  water in the well. Using one hand to mix, squeeze these ingredients through 
  your fingers to make a paste. Gradually work in the flour, squeezing the 
  dough between your fingers to mix it. Add water as necessary; the dough 
  should be quite soft. Let the dough rest for 30 minutes while you prepare 
  the filling. 
   
  Heat the oil in a large saucepan. Saute the onion and garlic over medium 
  heat for 2 to 3 minutes or until soft but not brown. Add the chicken, bay 
  leaf, tomato paste, salt, and pepper, plus water just to cover. Bring to a 
  boil, reduce heat, and simmer for 20 minutes, or until the chicken is 
  cooked. Skim off the fat that rises to the surface. Remove the chicken, 
  then strain and reserve the broth. 
   
  When the chicken is cool enough to handle, discard the skin and remove the 
  meat from the bone. Finely shred the meat with your fingers or in a food 
  processor. Stir in the flour, peas, and olives. Stir in 3 to 4 Tbsp broth; 
  the filling should be moist but not runny. Add enough cayenne to give the 
  chicken a little bite. 
   
  Pinch off cherry-sized pieces of dough and use them to line the tartlet 
  molds. Belita pushes the dough in with her thumb. The dough should just 
  reach over the top of the mold. Place a spoonful of filling in each crust. 
   
  Roll out the remaining dough and cut out tops for the empanadas. Try to 
  capture an air bubble when you place the top over the filling; according to 
  Belita, this is what makes the pies light. Seal the tartlets by pinching 
  together the top and bottom crust. Note: The empanadas can be prepared 
  ahead to this stage and frozen. 
   
  Preheat the oven to 350-F. Brush the tops with egg glaze. Bake for 30 
  minutes or until golden brown. Unmold and serve. 
   
  Source: Yankee magazine, April 1991, recipe from Belita de Castro- 
  Brazilian cook, cookbook author. 
   
  From: Sallie Austin