Entree: Brazil – Espirito Santo – Torta Capixaba (Savory baked pie from Espírito Santo filled with seafood, hearts of palm, olives, and eggs)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 40 min

Additional 10 min

Total 1 hr 20 min

Ingredients

- 2 cups (250 g) all-purpose flour
- 6 tbsp (85 g) cold unsalted butter, cubed
- 1 tsp (5 g) salt
- 4–6 tbsp (60–90 ml) ice water
- 1 lb (450 g) firm white fish (cod, snapper, or similar), poached and flaked
- 8 oz (225 g) raw shrimp, peeled and deveined
- 6 oz (170 g) mussels or oysters, shucked and chopped (optional)
- 7 oz (200 g) hearts of palm, drained and sliced
- 2 cups (300 g) ripe tomatoes, seeded and diced
- 1 large onion, chopped, about 8 oz (225 g)
- 3 cloves garlic, minced
- 1/2 cup (75 g) pitted green olives, chopped
- 3 hard-boiled eggs, sliced, approx. 150 g
- 1 cup (240 ml) fish stock
- 2 tbsp (30 ml) olive oil
- 1/4 cup (60 ml) heavy cream (optional, for a silkier filling)
- 2 tbsp (30 g) chopped fresh parsley
- Salt and black pepper to taste
- 1 egg, beaten, for egg wash, approx. 50 g

Instructions

1. Make the pastry: In a bowl, cut the cold butter into the flour and salt until mixture resembles coarse crumbs. Sprinkle ice water 1 tbsp at a time and mix until dough just comes together. Form into a disc, wrap, and chill 30 minutes.
2. Prepare filling: In a skillet over medium heat, warm olive oil and sauté chopped onion until translucent, about 5 minutes. Add garlic and cook 1 minute.
3. Add diced tomatoes and cook until they release juices, about 5 minutes. Pour in fish stock and bring to a simmer. Stir in cream if using.
4. Add shrimp and mussels or oysters and cook until shrimp turn opaque, about 3–4 minutes. Remove from heat and fold in flaked poached fish, hearts of palm, chopped olives, chopped parsley, and half of the sliced hard-boiled eggs. Season with salt and pepper to taste. Let filling cool slightly.
5. Preheat oven to 375°F (190°C). Roll out pastry to fit a 9-inch (23 cm) pie dish. Line the dish with half the dough, reserving enough for a top crust or lattice.
6. Spoon the cooled filling into the pastry-lined dish and arrange remaining egg slices on top. Cover with remaining pastry, trim and crimp the edges, and brush with beaten egg for a glossy finish.
7. Bake 30–40 minutes until crust is golden and filling is set. Let the torta rest 10 minutes before slicing. Serve warm or at room temperature.