# Empadinha de Frango (Chicken puff, I'll make one or two veg)

**Chef:** Tanya  
**Cookbook:** Authentic Brazilian Home Cooking  
**Potluck Date:** April 12, 2025  

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## Recipe

EMPADINHAS DE FRANGO
(MINI CHICKEN PIES)
YIELD: 8 EMPADINHAS

FOR THE CRUST
2 cups (480 g) all-purpose flour
1 tsp kosher salt
¾ cup (170 g) unsalted butter, softened
1 large egg
1 egg yolk
Cold water (optional)
Egg wash for brushing the empadinhas
FOR THE FILING
1 lb (454 g) chicken breast
Kosher salt, as desired
1 tbsp (15 ml) olive oil
1 tbsp (14 g) butter
1 small onion, finely chopped
1 Roma tomato, finely diced
3 cloves garlic, finely minced
½ cup (90 g) chopped pitted green olives
Hot sauce, as desired
⅓ cup (80 ml) tomato sauce
½ cup (120 ml) chicken broth
⅓ cup (80 ml) whole milk
1 tbsp (8 g) flour
Freshly ground black pepper, as desired
4 oz (113 g) catupiry cheese or cream cheese
¼ cup (15 g) chopped parsley
NOTES
If you don’t own egg tart molds, you can use a cupcake pan instead. Sizes
and number of empadinhas will vary.

Empadinhas are small hand pies with origins in the Portuguese pastelões,
which were large, savory pies. They are often served as appetizers, snacks
or finger food at parties. The melt-in-your-mouth buttery pastry envelops a
creamy, savory chicken filling that is jeweled with plump olives for bursts of
flavor in every bite. You can serve your empadinhas while they are still
warm or at room temperature. They can also be reheated, so it’s okay to
make them ahead and refrigerate until you are ready to serve them!
To make the crust, in a large bowl, combine the flour and salt. Add the butter
and, using your fingertips or a pastry cutter, work it into the flour until the
mixture resembles coarse sand. Add the egg and egg yolk and mix just until a
smooth dough comes together. If necessary, transfer to the counter and knead
gently so it’s smooth. You shouldn’t need any water, but if absolutely
necessary, you can add a little bit of cold water, 1 teaspoon at a time. Wrap
the dough in plastic and refrigerate for 40 minutes.
To make the filling, place the chicken breast in an Instant Pot and cover with
water. Season with a pinch of salt. Cook on high pressure for 15 minutes,
with a 10-minute natural release. Drain, shred and reserve.
Turn your Instant Pot to sauté mode. Once hot, heat the oil and butter until the
butter has melted. Sauté the onion for 3 minutes, or until translucent. Add the
tomato and cook for 3 to 5 minutes, or until softened. Stir in the garlic and
cook for 30 seconds, or until fragrant and no longer raw. Add the shredded
chicken and cook 2 to 3 minutes, or until the flavors meld. Stir in the olives,
hot sauce (a couple of dashes should do), if using, tomato sauce and chicken
broth. Cook for 5 to 8 minutes, or until the liquid is almost all evaporated. In
a bowl, whisk together the milk and flour. Pour the mixture into the Instant
Pot and cook for 5 minutes, or until it thickens. Season with salt and pepper,
and then stir in the catupiry and parsley. Remove from the pot and reserve so
it cools to room temperature.
Preheat the oven to 350°F (180°C).

Grab a 2-tablespoon (30-g) portion of dough and press it into the bottom of
an egg tart mold (see Notes), making sure there is a little extra hanging over
the edges. Fill the pastries with as much filling as possible, then grab another
portion of dough, flattening it out into a disc using your hands and place it on
top of the pie, pinching to seal the edges together. You can then run your
fingers across the circumference of the mold to “cut” the excess dough.
Repeat with the remaining dough and filling, forming 8 small empadinhas.
Place the molds on a baking sheet, brush the pies with egg wash, and bake for
45 to 50 minutes, or until golden brown. Let the empadinhas cool slightly
before serving.

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