- Yield
- 4 servings
- Difficulty
- EASY
Quick summary
“Empada Caseira de Frango: Sabor e Tradição em Cada Mordida”
Ingredients
Main
- Dough:
- 500g all-purpose flour
- 250g cold butter
- 1 egg
- 100ml of ice-cold water
- 1 teaspoon salt
- Filling:
- 500g of shredded chicken breast
- 1 chopped onion
- 2 cloves garlic, minced
- 1 chopped tomato
- 1/2 cup chopped olives
- Salt and pepper to taste
- 1 tablespoon of oil
- To brush:
- 1 egg yolk
Instructions
Principal
- Add the egg and cold water, mixing until a homogeneous dough forms. Wrap in plastic wrap and refrigerate for 30 minutes.
- While the dough rests, heat the oil in a pan and sauté the onion until transparent.
- Add the garlic and tomato and sauté for 2 more minutes.
- Add the shredded chicken and the olives, mix well and season with salt and pepper. Set aside to cool.
- Divide the dough into portions and open into a circle. Line the empada molds and fill with the chicken mixture.
- Cover the empadas with the dough, pressing the edges to seal. Brush with the egg yolk.
- Bake for about 30-40 minutes or until golden.
- Remove from the oven and let cool before unmolding.