🥧 Creamy Brazilian Chicken Empadinhas (Mini Savory Pies)
If you’re looking for a comforting, flavorful appetizer or snack, these Brazilian Chicken Empadinhas are a must-try. With a buttery, melt-in-your-mouth crust and a rich, creamy chicken filling, these mini savory pies are ideal for parties, picnics, or afternoon tea. This recipe yields approximately 12 golden empadinhas, perfect to impress your guests or enjoy with family.
📋 Ingredients
For the Dough:
- 500g (about 3½ cups) all-purpose flour
- 250g (about 1 cup) cold unsalted butter
- 5 tablespoons cold water
- 1 egg yolk (for brushing)
- Green olives (pitted, for garnish)
- Mini tart pans (aluminum or silicone recommended)
For the Filling:
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 teaspoon paprika (or annatto powder)
- 2 medium tomatoes, diced
- 1 cup cooked and shredded chicken breast
- ½ cup canned corn
- Salt and black pepper to taste
- 4 tablespoons cream cheese or requeijão (Brazilian-style spreadable cheese)
👩🍳 Instructions
🔸 Make the Filling:
- Sauté the Base: Heat olive oil in a skillet over medium heat. Add garlic, onion, and paprika, and cook until fragrant.
- Add Veggies and Chicken: Stir in the tomatoes, let them soften slightly, then add the corn and shredded chicken. Season with salt and pepper to taste.
- Creamy Finish: Turn off the heat and let the mixture cool slightly. Stir in the cream cheese to create a smooth, creamy texture. Let the filling cool completely before assembling.
🔸 Prepare the Dough:
- Mix the Dough: In a food processor or large bowl, combine the flour and cold butter until you get a crumbly texture. Slowly add the cold water until the dough comes together into a smooth, non-sticky ball.
- Rest the Dough: Wrap the dough in plastic wrap and refrigerate for 15–30 minutes to firm up.
🔸 Assemble and Bake:
- Preheat Oven: Set your oven to 180°C (350°F).
- Shape the Bases: Using your fingers, press small portions of dough into each mini pie mold to form the base.
- Fill: Spoon the creamy chicken filling into each shell, add one green olive on top.
- Seal and Brush: Roll out a small piece of dough to make a lid for each empadinha. Seal the edges gently. Brush the tops with egg yolk for a golden finish.
- Bake: Place the empadinhas on a baking tray and bake for about 20 minutes or until golden brown.
🌟 Tips for Best Results
- For extra creaminess, add a spoonful of catupiry cheese or béchamel sauce to the filling.
- Don’t skip the chilling time for the dough—it makes the crust more tender and flaky.
- These empadinhas freeze well! Assemble them uncooked, freeze, and bake directly from frozen when ready.
📌 Final Thoughts
These Brazilian-style Chicken Empadinhas are the ultimate blend of creamy filling and buttery crust. Whether you’re making them for a party or a cozy snack at home, they deliver rich, savory satisfaction in every bite. Try them once, and you’ll want to keep them in your recipe rotation forever!
