Chicken empadas with hearts of palm
(1)
1 hour 30 min
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.
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
- 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).
- 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.
