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These Brazilian-style empanadas are a delightful twist on the classic handheld pie, featuring a tender, buttery dough that encases a rich and savory filling. The filling combines shredded chicken with sweet peas, briny green olives, and a hint of cayenne pepper for a perfect balance of flavors and textures. The dough is made with a mix of butter and shortening for a flaky, melt-in-your-mouth crust that holds up well to baking. Ideal for parties, potlucks, or a comforting weeknight dinner, these mini pies are easy to customize and always a crowd-pleaser. Serve them warm for the best experience.
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Empanadas (Brazilian Meat Pies
Description
These Brazilian-style empanadas are a delightful twist on the classic handheld pie, featuring a tender, buttery dough that encases a rich and savory filling. The filling combines shredded chicken with sweet peas, briny green olives, and a hint of cayenne pepper for a perfect balance of flavors and textures. The dough is made with a mix of butter and shortening for a flaky, melt-in-your-mouth crust that holds up well to baking. Ideal for parties, potlucks, or a comforting weeknight dinner, these mini pies are easy to customize and always a crowd-pleaser. Serve them warm for the best experience.Ingredients
Directions
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Prepare the dough by placing the flour in a large mixing bowl and making a well in the center.
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Place the butter, shortening, eggs, salt, and 1 cup of cold water into the well.
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Using one hand, squeeze the wet ingredients through your fingers to create a paste, gradually working in the flour from the sides.
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Continue mixing until the dough comes together; add more water if needed so the dough is soft but not sticky.
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Massage the dough gently (do not knead heavily) and let it rest for 30 minutes while you prepare the filling.
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Heat oil in a large saucepan over medium heat and sauté the finely chopped onion and minced garlic for 2-3 minutes until soft.
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Add the chicken legs, bay leaf, tomato paste, salt, pepper, and enough water to cover the chicken.
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Bring to a boil, then reduce heat and simmer for 20 minutes until the chicken is cooked through.
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Skim off any fat that rises to the surface, then remove the chicken and strain the broth, reserving the liquid.
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Once cool enough to handle, discard the skin and bones, and shred the chicken meat finely.
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In a bowl, combine the shredded chicken, cooked peas, chopped green olives, and 3 tablespoons of flour.
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Stir in 3-4 tablespoons of the reserved broth until the filling is moist but not runny, then add cayenne pepper to taste.
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Preheat the oven to 350ðF (175ðC).
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Pinch off small pieces of dough and press them into tartlet molds or small pie tins, ensuring the dough reaches just over the top.
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Spoon a portion of the chicken filling into each dough-lined mold.
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Roll out the remaining dough and cut circles to use as tops for the empanadas.
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Place the dough tops over the filling, capturing a small air bubble inside, and pinch the edges to seal tightly.
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Brush the tops of the sealed empanadas with the egg glaze.
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Bake in the preheated oven for 30 minutes, or until the pastry is golden brown.
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Remove from the oven, unmold carefully, and serve warm.
Nutrition Facts
Servings 50
- Amount Per Serving
- Calories 1587.4kcal
- % Daily Value *
- Total Fat 77.0g119%
- Saturated Fat 26.2g131%
- Cholesterol 422.8mg141%
- Sodium 9879.0mg412%
- Total Carbohydrate 183.7g62%
- Dietary Fiber 6.5g26%
- Sugars 2.0g
- Protein 35.8g72%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
brazilian, empanadas, chicken, pastry, dough, filling, peas, olives, appetizer, party food, baked, handheld, comfort food, dinner, snack, flaky, savory, traditional, meal prep
