Empadinhas de Frango/Little Chicken Pies
Makes 20 pies
Ingredients:
4 cups of plain flour
1 ¼ cups of butter
4 egg yolks
500g cooked chicken breast
2 ripe tomatoes
2 medium onions chopped
2 garlic cloves chopped
250 ml of white sauce
2 tablespoons of parsley
3 spring onions chopped
1 chicken stock cube
1 teaspoon of paprika
Salt and pepper to taste
To make the pie casing: Mix the flour and butter and salt
together in a bowl with your hands. Add the egg yolks to the mixture and bind
the ingredients together to make a smooth and firm ball (add a little cold
water if the mixture is too dry). Wrap in cling film and chill in the fridge
for about 30 minutes. For the filling: Heat the olive oil in a medium sized pan
and add the onion, garlic, tomato and the shredded chicken and fry for 2
minutes. Add the chicken stock cube, paprika, the parsley and spring onions,
season and mix well. Finally add the white sauce and the egg yolks and stir
continuously to prevent sticking as the mixture becomes thicker. Leave mixture
to cool down before using.
Roll the dough out flat until about the thickness of a
dinner plate. Cut the pie casing to your required size of your baking
pies/muffins cups. Add your filling until the pie casing is full. Lastly add
the pie top. Seal the edges as well as possible and then add the egg mixture on
top (to give it a glaze) and your empadinhas are ready to put into the oven.
Put in a pre-heated oven at 200C (180C fan/400F/ Gas mark 6) and leave to bake
for about 20 minutes. The empadinhas are done once you can see the tops looking
nice and glazed.