Very popular in Brazil, empadas are like mini Cornish pasties or meat and veg pies. This recipe has chicken and hearts of palm, a tasty combination.
N
Nina
1 person made this
Ingredients
Makes: 35 pies
Filling
1 1/2 tablespoons olive oil
1 clove garlic
1/2 onion, chopped
200g hearts of palm, chopped
1 tomato, chopped
salt and ground black pepper to taste
1/2 chicken breast fillet, cooked and shredded
1/2 tablespoon chopped parsley
170g chopped green olives
1/2 tablespoon plain flour
240ml milk
Pie pastry
500g plain flour
2 eggs
250g butter
100g plain yoghurt
salt to taste
beaten yolk, for brushing
butter for tin
Method Prep:1hr › Cook:30min › Ready in:1hr30min
To make filling:
Heat oil and sauté the garlic and onion over medium heat. Add hearts of palm and tomato; season with salt and pepper to taste. Sauté for about 6 minutes, or until tomatoes fall apart.
Add chicken, parsley and olives and sauté for another 5 minutes, then dissolve flour in milk and add to pan, stirring often until thickened; remove from heat and let cool.
Preheat oven to 180 C / Gas 4. Grease muffin tins (mini or regular size).
To make pie pastry:
Mix all pastry ingredients in a bowl until smooth.
Cover the bottom and sides of muffin cups with pastry.
Place a spoonful of filling in each one and top with remaining pastry, sealing the edges like a pie. Brush tops with egg yolk.
Bake in preheated oven for 25 medium or 30 minutes, or until lightly browned.
Remove from oven, let rest for 10 minutes, unmould and serve.