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Loading...Empadinhas are bite-size Brazilian savory pies with a tender, buttery crust and a creamy chicken filling. Traditionally sold at bakeries across Brazil for afternoon coffee, they are perfect party appetizers or grab-and-go snacks. This recipe yields a dozen golden, flaky pies with a rich shredded chicken center studded with olives and egg.
Prep Time35 mins
Cook Time25 mins
Total Time60 mins
Servings6
Yield12 mini pies (6 servings)
Nutrition Facts
Per serving (estimated)
- 640 kcalCalories
- 38 gFat
- 19 gSaturated Fat
- 52 gCarbs
- 3 gFiber
- 3 gSugar
- 28 gProtein
- 720 mgSodium
- 380 mgPotassium
- 75 mgCalcium
- 3.5 mgIron
- 8 mgVitamin C
- 320 mcgVitamin A
Ingredients
For the buttery crust
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, cold and cubed
- 1/2 cup cream cheese, softened
- 2 large egg yolks
- 1 teaspoon fine sea salt
- 2 tablespoons ice water, as needed
For the chicken filling
- 2 cups cooked chicken breast, finely shredded
- 1 tablespoon olive oil
- 1 small yellow onion, finely diced
- 2 garlic cloves, minced
- 1 medium tomato, seeded and finely chopped
- 1 teaspoon sweet paprika
- 1/2 teaspoon ground cumin
- 2 tablespoons tomato paste
- 1/3 cup chicken broth
- 2 hard-boiled eggs, chopped
- 1/4 cup pitted green olives, chopped
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon fine sea salt
- 1/2 teaspoon black pepper
For the egg wash
- 1 large egg
- 1 tablespoon whole milk
Directions
- Make the dough by pulsing the flour, salt, and cold butter in a food processor until the mixture looks like coarse crumbs. Add the cream cheese, egg yolks, and ice water, then pulse just until the dough begins to clump together; do not overwork it.
- Turn the dough out onto a sheet of plastic wrap, press into a 1-inch thick disc, wrap tightly, and refrigerate for at least 30 minutes while you prepare the filling.
- Heat the olive oil in a skillet over medium heat and sauté the onion for 4 minutes until translucent. Add the garlic and cook 30 seconds, then stir in the tomato, paprika, cumin, tomato paste, and chicken broth; simmer 5 minutes until thickened.
- Fold the shredded chicken, chopped eggs, olives, and parsley into the skillet, season with salt and pepper, and cook 2 more minutes. Spread the filling on a plate and let it cool completely.
- Preheat the oven to 375°F (190°C) and lightly grease a 12-cup standard muffin tin. Roll out two-thirds of the dough to about 1/8-inch thickness and cut 12 circles (about 3 inches across) to line the muffin cups, pressing gently into the bottom and up the sides.
- Spoon a generous tablespoon of cooled filling into each dough-lined cup. Roll out the remaining dough, cut 12 smaller lids (about 2 1/2 inches), and place them over the filling, pinching the edges to seal and tucking them inward to form a crimped rim.
- Whisk the egg with the milk and brush the tops generously. Bake on the middle rack for 22 to 25 minutes until the crust is deep golden and puffed.
- Let the empadinhas rest in the tin for 10 minutes, then carefully lift them out and cool on a rack. Serve warm or at room temperature, the Brazilian way, alongside fresh lime wedges and strong coffee.
Cook’s Notes
- Keep the butter and cream cheese very cold for the flakiest crust; if your kitchen is warm, chill the dough twice during rolling.
- Do not overfill the cups; the filling expands slightly and a sealed top crust needs room to puff without bursting.
- Swap the chicken for hearts of palm (palmito) and grated Parmesan for a classic vegetarian empadinha variation.
- A shortbread-style press can be used if you do not have a muffin tin; just shape the dough into small discs and seal two together with filling in the middle.
- Leftover empadinhas keep in an airtight container for 3 days at room temperature and re-crisp beautifully in a 325°F oven for 5 minutes.
