📝 About This Recipe
A staple of Portuguese pastelarias and family gatherings, these Empadas de Galinha feature a remarkably short, melt-in-your-mouth pastry and a rich, savory chicken filling. Unlike many pies, the Portuguese version uses a 'massa tenra' (tender dough) that perfectly balances the moist, aromatic shredded chicken stewed with chouriço and olives. They are the ultimate comfort petisco, offering a bite-sized explosion of Mediterranean flavors and heritage in every golden crust.
🥗 Ingredients
The Tender Pastry (Massa)
- 500 grams All-purpose flour (sifted)
- 100 grams Lard or vegetable shortening (at room temperature)
- 50 grams Unsalted butter (softened)
- 150 ml Warm water (approximate, may need slightly more)
- 1 teaspoon Salt
- 1 piece Egg yolk (for the dough)
The Savory Chicken Filling
- 500 grams Chicken breast or thighs (poached and finely shredded)
- 3 tablespoons Olive oil (extra virgin)
- 1 large Yellow onion (finely minced)
- 3 pieces Garlic cloves (minced)
- 50 grams Portuguese Chouriço (finely diced)
- 1 tablespoon Tomato paste
- 100 ml White wine (dry, like Vinho Verde)
- 100 ml Chicken stock (reserved from poaching chicken)
- 2 tablespoons Fresh parsley (finely chopped)
- 12-15 pieces Pitted green olives (one per pie)
- to taste Salt and Black Pepper
The Finish
- 1 piece Egg yolk (beaten with a splash of milk for glazing)
👨🍳 Instructions
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1
Start by preparing the dough: In a large bowl, create a mound with the flour and make a well in the center. Add the lard, softened butter, egg yolk, and salt.
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2
Gradually incorporate the warm water while mixing by hand. Knead the dough on a lightly floured surface for about 5-10 minutes until it is smooth, elastic, and no longer sticks to your hands. Wrap in plastic and let rest for 30 minutes.
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3
While the dough rests, prepare the filling. Heat olive oil in a large skillet over medium heat. Add the minced onion and sauté until translucent.
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4
Add the minced garlic and diced chouriço to the skillet. Fry for 2-3 minutes until the chouriço releases its flavorful red oils.
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5
Stir in the shredded chicken and tomato paste. Cook for 2 minutes, ensuring the chicken is well coated in the aromatics.
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6
Deglaze the pan with white wine, scraping up any browned bits. Once the wine has reduced by half, add the chicken stock. Simmer until the liquid is mostly absorbed but the mixture remains moist. Season with salt and pepper.
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7
Remove from heat and stir in the fresh parsley. Let the filling cool completely before assembling the pies to prevent the dough from getting soggy.
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8
Preheat your oven to 200°C (400°F). Lightly grease a muffin tin or traditional individual empada molds with butter.
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9
Roll out two-thirds of the dough to a thickness of about 3mm. Cut circles large enough to line the bottoms and sides of your molds.
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10
Press the dough circles gently into the molds. Fill each with a generous tablespoon of the chicken mixture and press one whole olive into the center of each pie.
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11
Roll out the remaining dough and cut smaller circles for the 'lids'. Place a lid over each pie and pinch the edges of the bottom and top dough together to create a tight seal.
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12
Brush the tops of the empadas with the egg yolk wash for a shiny, golden finish.
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13
Bake for 25-30 minutes, or until the pastry is a deep golden brown and firm to the touch.
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14
Allow the empadas to cool in the tins for 5 minutes before carefully unmolding them onto a wire rack.
💡 Chef's Tips
Do not skip the resting time for the dough; it relaxes the gluten and ensures a tender, flaky texture. Ensure the chicken filling is completely cold before filling the pies to avoid a 'soggy bottom'. If the dough feels too dry while kneading, add warm water one tablespoon at a time. For an extra rich filling, you can add a tablespoon of flour to the sautéed onions before adding the liquid to create a light roux. You can freeze these unbaked; just add 10 minutes to the baking time when cooking from frozen.
🍽️ Serving Suggestions
Serve warm or at room temperature as part of a 'Petiscos' platter with olives and lupini beans. Pair with a chilled glass of dry white Vinho Verde or a light Portuguese lager. Accompany with a simple side salad of tomato, onion, and oregano with a vinaigrette dressing. Offer a small bowl of Piri-Piri oil on the side for those who enjoy a spicy kick. Perfect for picnics or as a lunchbox treat alongside a bowl of Caldo Verde soup.