Raven Higheagle


Empadinhas are a classic salgadinho, a savory finger-food served in Brazil but easy to recreate anywhere thanks to easy-to-find ingredients. It has a crispy crust that’s similar to a pot pie, and although this particular recipe is made with chicken, you can stuff these with most any filling you like.


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Makes 40
20 Min
45 Min


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  • 2 Tbsp
    olive oil
  • 1 small
    onion, diced
  • 2 Tbsp
    diced flat leaf parsley
  • 1
    tomato, diced
  • 1/2 c
    green olives, diced
  • 2 c
    chicken breast, cooked and shredded
  • 1 c
    cooked mushrooms, diced
  • 1 tsp
    all-purpose flour
  • 1 c
    heavy cream
  • ·
    salt and pepper, to taste

  • 8 c
    all-purpose flour
  • 18 oz
  • 4 large
  • 2
    egg yolks, for brushing tops
  • ·
    salt to taste

How to Make Empadinhas


  1. To prepare the filling, sauté oil, onion, tomato and olives for 5 minutes.
  2. Add the shredded chicken, mushrooms, salt, pepper, and parsley. Let the mixture cook for another 10 minutes.
  3. Dissolve the flour in the cream and mix it into the pot, stirring until thickened.
  4. Remove from heat and set aside.
  5. To prepare the shells, preheat the oven to 400 degrees.
  6. Mix dough ingredients until smooth.
  7. Press a thin layer of dough into mini pie pans to form cups.
  8. Put the filling inside just short of the rim and cover with the remaining dough
  9. Use a pastry brush to apply the egg yolks and bake for 30 minutes.
  10. Remove and cool for at least 10 minutes before removing from the pans.

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