
Mini Chicken Empadinhas (Brazilian Savory Pies) Recipe
Introduction
Empadinhas are small savory pies, very popular in Brazil and Portugal. They are usually filled with chicken, shrimp, cheese, or hearts of palm, wrapped in a buttery crust that melts in your mouth. These little pies are perfect for snacks, parties, or as a quick meal. With their golden glaze and delicious filling, empadinhas are loved by both kids and adults.
Ingredients
For the Dough:
- 4 cups all-purpose flour
- 1 cup unsalted butter (cold, cubed)
- ½ cup vegetable shortening (or extra butter)
- 2 egg yolks
- ½ cup cold water (add gradually)
- 1 tsp salt
For the Chicken Filling:
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 chicken breasts, cooked and shredded
- 2 medium tomatoes, peeled and chopped (or ½ cup tomato sauce)
- ½ cup green peas (optional)
- ½ cup green olives, chopped
- 2 tbsp fresh parsley, chopped
- ½ tsp paprika
- ½ tsp black pepper
- 1 tsp salt (to taste)
- ½ cup cream cheese or requeijão (optional, for creaminess)
For Brushing:
- 1 egg yolk (beaten, for egg wash)
Instructions
Step 1 – Make the Dough
- In a large bowl, combine the flour and salt.
- Add the butter and shortening. Using your fingertips, rub until the mixture looks like coarse crumbs.
- Add the egg yolks and slowly mix in the cold water until the dough comes together. Do not over-knead.
- Wrap in plastic wrap and refrigerate for 30 minutes.
Step 2 – Prepare the Filling
- Heat olive oil in a skillet.
- Add onion and garlic; sauté until fragrant.
- Add shredded chicken, tomatoes (or sauce), paprika, salt, and pepper.
- Stir in peas, olives, and parsley.
- Cook for 5–7 minutes, then remove from heat.
- Add cream cheese (optional) for a creamy texture. Let cool.
Step 3 – Assemble the Empadinhas
- Preheat oven to 375°F (190°C).
- Grease small muffin tins or empadinha molds.
- Roll out dough and cut circles larger than the mold size.
- Line each mold with dough, pressing gently.
- Fill with chicken mixture.
- Cover with another smaller dough circle and seal edges.
- Brush tops with beaten egg yolk.
Step 4 – Bake
- Bake in preheated oven for 25–30 minutes, or until golden brown.
- Let cool slightly before removing from molds.
Methods & Tips
- Shortening makes the dough flakier; if unavailable, use all butter.
- Freezing tip: You can freeze unbaked empadinhas and bake later straight from frozen.
- Filling variations: Shrimp with catupiry cheese, hearts of palm, or ground beef.
Benefits
- Protein-rich: Chicken adds lean protein.
- Portable snack: Perfect for lunchboxes and parties.
- Customizable: Endless filling variations.
- Balanced meal: Combine carbs (dough), protein (chicken), and veggies (peas, tomatoes).
History
Empadinhas trace back to Portuguese cuisine, where “empadas” (pies) were filled with meat or seafood. When the Portuguese arrived in Brazil, they adapted the recipe using local ingredients like chicken, hearts of palm, and cheese. Today, empadinhas are an essential part of Brazilian bakeries, often enjoyed with coffee or served at celebrations.
Conclusion
Mini chicken empadinhas are a crispy, buttery, and savory delight that combine tradition with versatility. Their golden crust and creamy filling make them irresistible. Whether for a festive gathering or a quick snack, these pies bring people together and keep the tradition alive.