📝 About This Recipe
A staple of Brazilian bakeries and festive gatherings, these Empadinhas de Frango are beloved for their signature 'massa podre'—a rich, buttery crust that literally crumbles and melts upon the first bite. Inside, you'll find a succulent, creamy chicken filling seasoned with aromatic herbs and spiked with tangy olives and hearts of palm. These savory treasures perfectly encapsulate the soul of Brazilian street food culture, offering a sophisticated balance of textures that is both comforting and incredibly addictive.
🥗 Ingredients
For the 'Massa Podre' (Shortcrust Pastry)
- 4 cups All-purpose flour (sifted)
- 250 grams Unsalted butter (cold and cubed)
- 100 grams Vegetable shortening (cold)
- 2 large Egg yolks (at room temperature)
- 1 teaspoon Salt
For the Creamy Chicken Filling
- 500 grams Chicken breast (cooked, shredded, and seasoned)
- 2 tablespoons Olive oil
- 1 small Yellow onion (finely minced)
- 3 pieces Garlic cloves (minced)
- 2 pieces Roma tomatoes (peeled, seeded, and diced)
- 1/2 cup Hearts of palm (chopped into small pieces)
- 1/4 cup Green olives (pitted and chopped)
- 1 tablespoon Cornstarch (dissolved in 1/4 cup chicken broth)
- 1/4 cup Fresh parsley and scallions (finely chopped)
- 2 tablespoons Cream cheese or Requeijão (for extra creaminess)
For the Egg Wash
- 1 piece Egg yolk
- 1 teaspoon Whole milk
👨🍳 Instructions
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1
In a large mixing bowl, combine the sifted flour and salt. Add the cold cubed butter and vegetable shortening.
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2
Using your fingertips, rub the fats into the flour until the mixture resembles coarse breadcrumbs. Avoid overworking to keep the dough flaky.
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3
Add the 2 egg yolks and gently mix until the dough just comes together. If it's too dry, add a teaspoon of ice water. Wrap in plastic and chill for 30 minutes.
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4
While the dough rests, heat olive oil in a skillet over medium heat. Sauté the onions and garlic until translucent and fragrant.
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5
Add the diced tomatoes and cook for 3-4 minutes until they soften and release their juices.
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6
Stir in the shredded chicken, hearts of palm, and olives. Season with salt and pepper to taste.
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7
Pour in the cornstarch slurry. Stir constantly for 2 minutes until the filling thickens slightly and becomes glossy.
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8
Remove from heat. Stir in the fresh herbs and cream cheese (or Requeijão). Let the filling cool completely before assembling.
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9
Preheat your oven to 375°F (190°C). Lightly grease a 24-count mini-muffin tin or individual empada molds.
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10
Take small balls of dough and press them into the bottom and up the sides of the molds, leaving a slight overhang. Ensure the walls aren't too thick.
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11
Spoon the cooled chicken filling into each cavity, filling them nearly to the top.
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12
Roll out the remaining dough and cut small circles to serve as lids. Place them over the filling and pinch the edges to seal them to the base dough.
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13
Whisk the egg yolk with milk and brush the tops of the pies generously for a deep golden finish.
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14
Bake for 25-30 minutes, or until the pastry is firm and a beautiful golden-brown color.
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15
Allow to cool in the pan for 10 minutes before carefully popping them out. Serve warm or at room temperature.
💡 Chef's Tips
Use cold ingredients for the dough to ensure that signature 'melt-in-your-mouth' texture. Never put hot filling into the dough, as it will melt the fat and make the bottom soggy. If you don't have hearts of palm, canned peas or corn are common Brazilian substitutes. Don't over-knead the dough; you want to stop as soon as it holds its shape to avoid developing gluten. For a professional look, use a small star-shaped cookie cutter to place a tiny dough decoration on top of each pie before brushing with egg wash.
🍽️ Serving Suggestions
Serve with a side of Brazilian 'Pimenta' (malagueta hot pepper oil) for an authentic kick. Pair with a chilled glass of Guaraná soda or a fresh cashew fruit juice. These are perfect alongside other Brazilian snacks like Coxinha and Pão de Queijo for a 'Festa' platter. A crisp green salad with a light lime vinaigrette helps cut through the richness of the buttery pastry. Enjoy as a 'Lanche da Tarde' (afternoon snack) with a strong cup of Brazilian cafezinho.