Creamy Chicken Empadas (Brazilian-Style Snack Pie)

You know those dishes that hit the perfect balance between cozy and fancy? That’s exactly what Brazilian empadas are. They’re buttery little pies, loaded with a creamy, flavorful filling of chicken, cheese, and olives. Think of them as a snack, a meal, or even a party centerpiece.

What makes them so special? That rich filling wrapped up in a melt-in-your-mouth crust. Every bite feels like a hug from your favorite comfort food but with a touch of elegance. Let’s dive in—and trust me, these pies are worth every second you’ll spend making them.

Recipe Overview

Here’s what we’re working with:

• Prep Time: About 30 minutes (if you’re focused).
• Cook Time: 40 minutes.
• Total Time: A little over an hour.
• Servings: Makes 6 hearty empadas (or 8 smaller ones if you stretch the dough).
• Difficulty Level: Intermediate—don’t worry, I’ll walk you through it!
• Equipment:
  • Mixing bowls
  • A skillet
  • A muffin tin (you could also use small pie tins)
  • A rolling pin
  • Your hands (or pastry cutter) to work that dough

Can you make this ahead of time? Definitely. You can prep the crust and filling the day before and store them separately. When you’re ready, just assemble and bake. Also, these freeze like a dream! Perfect for when you want a quick snack or meal later in the week.

Ingredients

Here’s what we need for the magic to happen:

For the Pastry:

• 2 ½ cups all-purpose flour – A classic base for tender, flaky crusts.
• ½ cup cold unsalted butter (cubed) – This is what makes the crust so buttery. Keep it cold!
• 2 egg yolks – Adds richness and helps bind the dough.
• ½ teaspoon salt – Enhances the pastry flavor.
• 3 to 4 tablespoons cold water – Add just enough to bring the dough together.

For the Filling:

• 2 cups cooked shredded chicken – Got leftover chicken? Perfect. Poached or rotisserie chicken works great here.
• 1 medium onion, finely chopped – Adds that sweet, savory base.
• 2 garlic cloves, minced – Because garlic just makes everything better.
• 1 tablespoon olive oil – For sautéing.
• 1 medium tomato, finely chopped – Helps the filling stay juicy and flavorful.
• ½ cup chicken broth – Adds richness to the filling.
• ½ cup cream cheese – Makes it creamy, velvety, and downright addictive.
• ½ cup shredded cheddar cheese – A sharp cheese works best.
• ½ cup green olives, sliced – Adds tang and a little saltiness.
• ½ teaspoon paprika – A mild smoky flavor.
• ½ teaspoon salt – Adjust to taste.
• ¼ teaspoon black pepper – For a little heat.

For Topping:

• 1 egg yolk – Keeps the crust glossy and golden.
• ¼ cup grated parmesan (optional) – Fancy touch for extra flavor.

Substitutions & Notes:

• No cheddar? Gouda or mozzarella works too.
• Not a fan of green olives? Skip them or swap with black olives.
• Time-saving tip: Use store-bought pastry dough if you’re in a hurry (but homemade is worth it!).

Step-by-Step Method

Cooking together is always more fun, so here’s how we’ll do it:

Step 1: Make the Pastry Dough

1. In a large bowl, whisk the flour and salt together.
2. Add the cubed butter and rub it into the flour with your fingertips until it looks like breadcrumbs.

Pro Tip: Don’t overwork it. Butter chunks = flaky dough.

1. Add the egg yolks and mix. Add the water one tablespoon at a time until the dough comes together.
2. Form it into a ball, wrap it up, and pop it in the fridge for at least 20 minutes.

Cue to look for: The dough should be smooth but not sticky.

Step 2: Make the Filling

1. Heat olive oil in a skillet over medium heat. Add the onions and cook them until soft—about 3 minutes.
2. Toss in the garlic. Cook for 30 seconds (you’ll know it’s ready when it smells amazing).
3. Add the tomato and cook until it softens.
4. Stir in the chicken, paprika, salt, and pepper.
5. Pour in the broth. Let it simmer until the mixture thickens a little (about 5 minutes).
6. Mix in the cream cheese, cheddar, and olives. Cook for a minute or two until everything’s combined.

Cue to look for: The filling will be thick and creamy. Let it cool before assembling the empadas.

Step 3: Assemble the Empadas

1. Preheat your oven to 350°F (175°C).
2. Roll out the dough on a floured surface to about 1/8-inch thickness.
3. Cut circles (4-5 inches wide) and press them into greased muffin tins. Leave a bit of overhang.
4. Fill each with the cooled chicken mixture.
5. Cut smaller circles to cover the tops. Seal the edges by pinching or pressing with a fork.
6. Brush the tops with egg yolk and (if you like) sprinkle with parmesan.

Step 4: Bake and Enjoy

1. Bake for 35-40 minutes until the tops are golden brown and the crust looks crisp.
2. Let them cool slightly before taking them out of the tins.

Variations

• Gluten-Free: Use a 1:1 gluten-free flour blend for the crust.
• Dairy-Free: Use plant-based cream cheese and dairy-free cheddar.
• Spice It Up: Add a pinch of cayenne or diced jalapeños.

How to Serve and Store

Serving

• Serve warm with a fresh salad or a side of dipping sauce (a garlicky mayo or chimichurri is perfect!).
• Want a drink pairing? Lemonade or iced tea balances the richness beautifully.

Storing

• Store in an airtight container in the refrigerator for up to 3 days.
• To reheat: Bake at 350°F for 5-8 minutes to get the crust crispy again.

Freezing

• Assemble the empadas but don’t bake them yet. Freeze on a tray, then transfer to a freezer bag once solid. Bake from frozen, adding 5-10 minutes to the cooking time.

That’s it! These creamy chicken empadas are my go-to when I want to bring a little Brazilian warmth to the table. They’re fun to make, even better to eat, and always a hit with family and friends. Let me know how yours turn out—you’re going to love them!

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