Delicious Mini Chicken Pies (Empadinhas)

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Empadinhas, or mini savory pies, are a beloved Brazilian snack known for their delicate, flaky crust and rich, flavorful fillings. This chicken version is a crowd-pleaser and perfect for any occasion. Follow this easy recipe to create these irresistible bites!

Ingredients:

For the dough:
• 6 cups all-purpose flour
• 1 tablespoon salt
• 1/2 cup vegetable shortening
• 1 cup cold butter (cubed)
• 3 tablespoons plain yogurt (preferably full-fat)
• 4 tablespoons cold water
• 1 egg (for glazing)
For the filling:
• 2 tablespoons butter or margarine
• 2 tablespoons chopped onion
• 2 tablespoons all-purpose flour
• 1 jar (300g) of pickled palm hearts (chopped)
• 4 tablespoons pitted green olives (chopped)
• 1 ripe tomato (chopped and seeds removed)
• Salt and pepper to taste
• 1 cup creamy cheese (such as cream cheese or Puck Creamy Dairy Spread)

Instructions:

Prepare the Dough:

  1. In a large bowl, combine the all-purpose flour and salt.
  2. Add the vegetable shortening and cold butter, mixing them with your fingertips until the mixture resembles breadcrumbs.
  3. Gradually add the yogurt and cold water, mixing until you form a smooth dough.
  4. Wrap the dough in plastic wrap and refrigerate for 30 minutes to chill and firm up.

Make the Filling:

  1. In a pan, melt the butter and sauté the chopped onion until it becomes soft and translucent.
  2. Stir in the flour, creating a roux (paste). This helps thicken the filling.
  3. Add the chopped palm hearts, green olives, and tomato, mixing everything together.
  4. Season with salt and pepper to taste.
  5. Finally, stir in the creamy cheese (cream cheese or Puck Creamy Dairy Spread), mixing until the filling is smooth and creamy. Set it aside to cool.

Assemble the Mini Pies:

  1. Preheat your oven to 350°F (180°C).
  2. Grease mini pie tins or muffin pans with butter and lightly flour them.
  3. Roll out the dough on a floured surface until it’s thin enough to fit the pie tins. Line the tins with the dough, leaving a little extra at the edges to form a crust.
  4. Spoon the cooled filling into each pie tin, spreading it evenly.
  5. Cover the filling with a piece of dough, sealing the edges by pressing them together. You can crimp the edges with a fork for a decorative touch.
  6. Brush the top of each pie with the beaten egg for a golden finish.

Bake the Empadinhas:

  1. Place the pies in the preheated oven and bake for about 30 minutes or until the tops are golden brown and the dough is fully cooked.

Tips for Success:

  • For extra flavor, try adding cooked shredded chicken or a dash of paprika to the filling.
  • You can prepare the dough ahead of time and store it in the fridge for up to 24 hours.
  • These mini pies are perfect for parties, picnics, or as an appetizer to impress your guests.