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:
- Preheat the oven to 375 degrees F (190 degrees C).
- In a large bowl, whisk together the flour and salt.
- Using a pastry blender or your hands, cut in the butter until the mixture resembles coarse crumbs.
- In a small bowl, whisk together the egg yolk and ice water.
- 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.
- Shape the dough into a disk and wrap tightly in plastic wrap. Refrigerate for at least 30 minutes.
- 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.
- Add the chicken to the skillet and cook, stirring occasionally, until browned on all sides, about 5 minutes.
- 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.
- Remove from heat and let cool for about 10 minutes.
- Roll the dough out on a floured surface to 1/8-inch thickness.
- Using a cookie cutter or a round cutter, cut out circles of dough.
- Place the dough circles in the cups of a muffin tin, pressing the dough gently against the sides and bottom of each cup.
- Divide the chicken mixture among the muffin cups.
- Brush the edges of the dough with the egg wash.
- Bake for 30 to 35 minutes, or until the crust is golden brown and the filling is hot.
- Remove from the oven and let cool for a few minutes.
- Use a fork to gently lift the mini pies out of the muffin tin.
- 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.
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