Chicken empadas with hearts of palm

    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.

    1 person made this

    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

    Prep:1hr  ›  Cook:30min  ›  Ready in:1hr30min 

      To make filling:

    1. 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.
    2. 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.
    3. Preheat oven to 180 C / Gas 4. Grease muffin tins (mini or regular size).
    4. To make pie pastry:

    5. Mix all pastry ingredients in a bowl until smooth.
    6. Cover the bottom and sides of muffin cups with pastry.
    7. Place a spoonful of filling in each one and top with remaining pastry, sealing the edges like a pie. Brush tops with egg yolk.
    8. Bake in preheated oven for 25 medium or 30 minutes, or until lightly browned.
    9. Remove from oven, let rest for 10 minutes, unmould and serve.

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