Chicken empadinha is a bite-sized morsel of happiness. The delicate pastry surrounds a juicy, well-seasoned filling of shredded chicken, resulting in an explosion of flavor with every bite. It's an irresistible combination of crunchy and soft textures that warms the heart. Ideal for snacks, parties or as a side dish, chicken empadinha is versatile and practical. The simplicity of this delicacy makes it a hit for any occasion. With just one empadinha, you can travel on a journey of flavors, remembering the comfort and pleasure of good home-cooked food.
Ingredients for Delicious Chicken Pie
Pasta:
200g margarine (I usually use unsalted butter but it's up to you)
Approximately 4 cups of wheat flour
1 teaspoon baking powder
Salt to taste
1 egg yolk to brush with a drizzle of olive oil
Stuffing:
400 g cooked and shredded chicken breast
2 cloves of garlic
1 small onion, chopped
2 tablespoons olive oil
1 chopped tomato
200g chopped green olives
Salt to taste
Black pepper and mixed herbs to taste
The preparation method for this recipe is very simple and I'm sure that if you follow it step by step you will be able to make your recipe, it will be wonderful.
Directions of the Delicious Chicken Pie
Pasta:
Place the margarine (or butter) in a bowl and mix well with a spoon.
Gradually add the yeast, salt and flour.
Knead until it forms a soft ball that doesn't stick to your hands.
Wrap in plastic wrap and leave to rest in the fridge while you prepare the filling.
Stuffing:
Heat a pan over medium heat, add the olive oil, onion and garlic and sauté for 1 minute.
Then add the tomatoes and sauté for another 3 minutes. Then add the shredded chicken, black pepper, herbs, chopped olives and tomato sauce.
Then leave on the heat until it thickens a little. Then taste for salt and remove from the heat. Leave to cool to fill the pies.
Finally, take small portions of the dough and line the 6cm x 2cm pie tins - don't make them too thick.
Add the filling halfway through and, using a rolling pin, roll out some of the dough, cut into circles with a glass and cover the moulds, pinching the edges together.
Brush with the egg yolk and bake in a preheated oven at 180°C for about 35 minutes or until golden brown.
Yield: 22 pieces.
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