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Open-faced Parmesan empadinha

Open-faced Parmesan empadinha

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An open empanada, without a lid: a pastry made with lard and butter, filled with a Parmesan and egg pâté seasoned with herbs, baked until golden brown.

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Recipe from Atoj, Rotlimena, adapted by Recette de cuisine ·

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This empanada is open-faced, which sets it apart from closed empanadas. Its filling is a creamy pâté with Parmesan and eggs.

Ingredients and directions

  • Prep time40 min
  • Cook time25 min
  • Resting20 min
  • Total1 hr 25 min
  • DifficultyMedium
  • CostBudget
  • Cooking methodOven baking
  • Estimated cost$8.05 $0.67 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.

Ingredients

12 people
  • $0.28
  • $0.29
  • $0.25
  • $0.04
  • $0.08
  • $1.60
  • $0.40
  • $1.80
  • $3.01
  • $0.14
  • $0.16

Prices from US supermarkets for 9 of 11 ingredients; Belgian prices for the rest.

Directions

  1. Mix the flour, lard, butter, eggs, and milk with the yeast and salt by hand, until a smooth dough forms. ≈ 4 min
  2. Let the dough rest for 20 minutes.
  3. Brush the mussels with butter and then cover them with pastry. ≈ 10 min
  4. For the pâté, beat the eggs, then add the Parmesan cheese, melted butter, fresh herbs, and pepper. ≈ 4 min
  5. Fill the mussels and bake until golden brown.

The bill

Open-faced Parmesan empadinha

  • 2 tablespoons of butter$0.28
  • 2 tablespoons of bacon$0.29
  • 1 cup of milk$0.25
  • 1 teaspoon of baking powder$0.04
  • A pinch of salt$0.08
  • 4 eggs$1.60
  • wheat flour, in sufficient quantity for the dough$0.40
  • For the pâté: 4 eggs$1.80
  • 250 g of grated Parmesan cheese$3.01
  • 1 tablespoon of butter$0.14
  • Fresh herbs (such as parsley) and black pepper$0.16

Total$8.05

that's $0.67 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 2 tablespoons of butter
  • 2 tablespoons of bacon
  • 1 cup of milk
  • 1 teaspoon of baking powder
  • A pinch of salt
  • 4 eggs
  • wheat flour, in sufficient quantity for the dough
  • For the pâté: 4 eggs
  • 250 g of grated Parmesan cheese
  • 1 tablespoon of butter
  • Fresh herbs (such as parsley) and black pepper

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