EmpadinhaMini Chicken Pies

Miniature pies that see high volume for party appetizer searches.

• 20 mini pies
• Prep 52 mins
• Cook 25 mins
• Rio de Janeiro

Empadinhas are individual, single-bite tartlet pies baked in small metal tins. They use a fragile short-crust pastry casing filled with creamy chicken and hearts of palm.

Ingredients

• •300 g All-Purpose Wheat Flour — Pastry Shell Matrix
• •150 g Unsalted Butter or Lard (Chilled) — Shortening Fat
• •20 g (1 unit) Egg Yolk — Color & Emulsifier
• •5 g Fine Sea Salt — Seasoning
• •30 - 40 ml Ice Water — Hydration Liquid
• •350 g Creamy Chicken Filling — Savory Interior Core
• •1 Yolk + 5ml Water Egg Wash (for Washing) — Surface Glaze

Method

1. Rub cold butterRub cold butter into sifted flour and salt until coarse crumbs form
2. Add the eggAdd the egg yolk and ice water, mixing gently just until the dough comes together
3. Chill wrapped inChill wrapped in plastic wrap for 30 minutes
4. Press small portionsPress small portions of dough along the bottoms and sides of ungreased mini tartlet tins, keeping the pastry 2mm thick
5. Fill each shellFill each shell with cold creamy chicken filling
6. Roll out theRoll out the remaining dough, cut small circular lids, place them over the filled tins, press edges firmly to seal, and brush tops with egg wash
7. Bake at 200°CBake at 200°C for 22 to 25 minutes until golden brown
8. Cool slightly beforeCool slightly before unmolding

Questions