As you guys know, I grew up in Portugal. One of the things I like to do is re-create Portuguese food recipes. Today I am sharing with you the recipe for Empadas de Galinha, which is a great party entreé. Maybe you will even want to make it for New Year’s Eve if you’re hosting a party!
PORTUGUESE RECIPE: EMPADAS DE FRANGO
Due to the lack of another word, I will describe Empadas as a kind of dumpling. It’s really up to you what you use as a filling, from chicken to fish and of course vegetables. Today I am sharing the recipe of chicken Empadas.
If you are feeling courageous and inspired, you can make the dough from scratch. I am a mom and ain’t got time for that. In other words: I am lazy and buy the dough at the supermarket across the street. I usually get a quiche dough and that has worked well for me, but you can find a ton of recipes online.
EMPADAS DE FRANGO: THE INGREDIENTS
You do need a handful of ingredients to make Empadas de Frango. If you happen to have a kitchen machine to cut everything, it will make your life easier. If not, you will need to nip and cut them all.
What do you need:
- 250 gram chicken breast, in pieces
- 100 gram onions
- 1 garlic clove
- 50 gram red pepper
- 50 gram tomato pulp
- 70 gram carrot
- 30 gram bacon – I don’t like bacon, so I swiped it up with black olives (no stone)
- 25 gram olive oil
- 50 gram water
- 1 chicken broth cube
- some parsley, salt, and pepper
- 1 tablespoon cornstarch
- 1 egg yolk
EMPADAS DE FRANGO: PREPARATION
First thing’s first: cut all the ingredients (or use a kitchen machine to do so) and reserve.
- In a pot add the (cut up!) onion, garlic, carrot, and red pepper. Add some olive oil and the bacon (if you choose to use it) and braise or sauté it for around 5minutes.
- Add the chicken pieces, the tomato pulp, and the chicken broth cube. Season with salt and pepper and let it boil for around 25 minutes. Stir occasionally. I also like to add either a bit of white wine or soy sauce on this step.
- Take the chicken out of the pan and pull it apart.
- Add the cornstarch diluted in some warm water. Boil it for 3 minutes, while stirring.
- Check the seasoning and add the parsley. Stir while adding the egg yolk, never forgetting to stir!
- Add the pulled chicken and mix it up. Let it cool down completely.
EMPADAS DE FRANGO: SETTING IT UP
The mixture will be very liquidy, which is why it is very important to let it cool down completely.
Pre-heat your oven to 200°C – keep in mind every oven is different and you may need to adapt the temperature.
Once the mixture is cold, cut up pieces of the dough and line a muffin tray. I use a glass 1cm bigger in diameter than the muffin openings. Add the cooled down mixture and cut up another circle of dough (the exact size of the muffin opening). Cover the muffin opening with it and pinch the ends together. You can brush some egg yolk if you want and then let them bake for around 30 minutes. I usually check how brown the dough is, instead of going by the time alone.
Empadas de Frango are some of the easiest Portuguese savory pastries to make at home. They are perfect for parties or brunches or even just for an afternoon snack, kids especially like them because they are small and basically finger-food. They’re even great for a light dinner with a salad! What do you like to cook for your kids/guests as a snack?