Snack · 70 min · brazilian

Empadinha (Little Chicken Pies)

A Brazilian snack built around flour and butter — on the table in 70 minutes.

✓ USDA-verified nutrition data

Ingredients

• 2.5 cups Flour
• 1 cup Butter
• 3 Egg yolks
• 0.75 lb Chicken
• 0.5 cup Cream cheese
• 1 Onion
• 0.5 cup Corn
• 0.25 cup Parsley
• 2 tsp Salt

Steps

1. Rub the cold butter into the flour and salt until sandy, then work in the egg yolks and a spoon of ice water into a smooth dough. Chill 30 minutes — cold dough makes a flaky, tender crust.
2. Poach the chicken until cooked, shred finely, and mix with sautéed onion, corn, parsley, and salt. Fold in the cream cheese for a luscious, cohesive filling.
3. Press thin shells of dough into small muffin tins, fill generously, and cap with thin dough lids, pinching to seal.
4. Brush the lids with beaten egg yolk for the glossy golden top that marks a proper empadinha.
5. Bake at 375°F for 25 to 30 minutes, until deeply golden all over.
6. Cool 10 minutes in the tins — the buttery crust is fragile when hot — then pop out and serve warm.

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