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Creamy Chicken Empadas (Brazilian-Style Snack Pie)

Creamy Chicken Empadas
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Golden, flaky pies with a creamy, savory filling of shredded chicken, cheddar, and briny green olives. These classic Brazilian empadas are perfect as a snack, appetizer, or light meal. Easy to customize, they’re a delicious way to bring a taste of Brazil to your table!

Ingredients

Scale

Pastry:

  • 2 ½ cups all-purpose flour
  • ½ cup cold unsalted butter, cubed
  • 2 large egg yolks
  • ½ teaspoon salt
  • 3–4 tablespoons cold water

Filling:

  • 2 cups cooked shredded chicken
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 medium tomato, finely chopped
  • ½ cup chicken broth
  • ½ cup cream cheese
  • ½ cup shredded cheddar cheese
  • ½ cup green olives, sliced
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Topping:

  • 1 egg yolk (for egg wash)
  • ¼ cup grated parmesan cheese (optional)

Instructions

1. Prepare the Pastry

  1. Combine flour and salt in a large bowl.
  2. Rub in cold butter until the mixture resembles breadcrumbs.
  3. Mix in egg yolks, then add cold water gradually until the dough comes together.
  4. Form into a disk, wrap in plastic wrap, and chill for 20 minutes.

2. Cook the Filling

  1. Heat olive oil in a skillet over medium heat. Sauté onions until soft.
  2. Add garlic and cook for 30 seconds. Stir in tomatoes and cook until softened.
  3. Add shredded chicken, broth, paprika, salt, and pepper. Simmer for 5 minutes.
  4. Stir in cream cheese, cheddar, and olives. Cook until creamy. Let cool.

3. Assemble the Empadas

  1. Preheat oven to 350°F (175°C). Roll out chilled dough to 1/8-inch thick.
  2. Cut large circles for the base. Press into greased muffin tins or pie molds, leaving some overhang.
  3. Fill with cooled chicken mixture. Cover with smaller dough circles and seal edges.
  4. Brush tops with egg yolk. Sprinkle with parmesan (optional).

4. Bake

  1. Bake for 35–40 minutes until the crust is golden and crispy.
  2. Cool slightly before serving.

Notes

Serving Suggestions

  • Serve warm with a tangy dipping sauce or alongside a simple green salad.

Storage

  • Refrigerate leftovers in an airtight container for up to 3 days.

Reheating

  • Reheat in a 350°F oven for 8–10 minutes to keep the crust crisp.

Tips & Tricks

  • Use rotisserie chicken for convenience.
  • For extra flavor, add a pinch of chili flakes or smoked paprika to the filling.
  • Freeze unbaked empadas for up to 2 months. Bake straight from frozen, adding 5–10 minutes to the cooking time.

Find it online: https://cakeshungry.com/creamy-chicken-empadas/