- Yield
- 4 servings
- Difficulty
- EASY
Quick summary
“Empada de Frango Suculenta”
Ingredients
Main
- Dough:
- 3 cups of all-purpose flour
- 200 g of cold butter
- 1 egg
- 1 teaspoon salt
- Cold water enough to reach the point
- Filling:
- 500 g of cooked and shredded chicken breast
- 1 chopped onion
- 2 cloves garlic, minced
- 1/2 cup of chopped green olives
- 1/4 cup of chopped parsley and scallions
- Salt and pepper to taste
Instructions
Principal
- In a bowl, mix the flour with the salt and butter until it forms a farofa.
- Add the egg and water little by little, until you get a homogeneous dough.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- Meanwhile, sauté the onion and garlic in a pan with a little oil until golden.
- Add the shredded chicken and stir well, adding the olives and parsley/scallions.
- Season with salt and pepper and set aside to cool.
- Roll out the dough on a floured surface and cut into circles to line the molds.
- Place the chicken filling in each mold and cover with more dough, sealing the edges.
- Make cuts on the top to release steam.
- Brush with egg yolk to brown.
- Bake for about 40 minutes or until golden brown.