Empadinhas de frango – Mini pies with chicken

Ingredients:

• 2 cups all-purpose flour
• 1 1/2 teaspoons fine sea salt
• 1/2 pound unsalted butter, chilled and cut into small pieces
• 1 large egg yolk
• 2 tablespoons ice water, plus more if needed
• 1 tablespoon vegetable oil
• 1/2 cup finely chopped onion
• 2 cloves garlic, finely minced
• 1 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces
• 1/2 cup chicken broth
• 1/4 cup heavy cream
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup chopped fresh parsley leaves
• 1 large egg, beaten with 1 tablespoon water, for egg wash

Instructions:

1. Preheat the oven to 375 degrees F (190 degrees C).
2. In a large bowl, whisk together the flour and salt.
3. Using a pastry blender or your hands, cut in the butter until the mixture resembles coarse crumbs.
4. In a small bowl, whisk together the egg yolk and ice water.
5. Add the egg mixture to the flour mixture and mix until the dough comes together. If the dough is dry, add more ice water, 1 tablespoon at a time.
6. Shape the dough into a disk and wrap tightly in plastic wrap. Refrigerate for at least 30 minutes.
7. In a large skillet, heat the vegetable oil over medium heat. Add the onion and garlic and cook until softened, stirring occasionally, about 5 minutes.
8. Add the chicken to the skillet and cook, stirring occasionally, until browned on all sides, about 5 minutes.
9. Stir in the chicken broth, heavy cream, black pepper, and parsley. Bring to a simmer and cook until the mixture has thickened, about 5 minutes.
10. Remove from heat and let cool for about 10 minutes.
11. Roll the dough out on a floured surface to 1/8-inch thickness.
12. Using a cookie cutter or a round cutter, cut out circles of dough.
13. Place the dough circles in the cups of a muffin tin, pressing the dough gently against the sides and bottom of each cup.
14. Divide the chicken mixture among the muffin cups.
15. Brush the edges of the dough with the egg wash.
16. Bake for 30 to 35 minutes, or until the crust is golden brown and the filling is hot.
17. Remove from the oven and let cool for a few minutes.
18. Use a fork to gently lift the mini pies out of the muffin tin.
19. Serve warm or at room temperature.

Verdict:

These mini pies with chicken are delicious and perfect for a snack or a light lunch. The buttery crust is flaky and tender, and the chicken filling is savory and comforting. The recipe makes about a dozen mini pies, so it’s great for feeding a crowd. Serve them with a simple green salad or a bowl of soup for a satisfying meal.