Minced Chicken and Palm Heart Empadinha
The Minced Chicken and Palm Heart Empadinha is a delightful Brazilian savory pastry, born from the intersection of Portuguese influence and tropical flavors. This mini savory pie combines tender minced chicken with the unique, slightly tangy taste of palm hearts, wrapped in a flaky, buttery crust. Perfect for a snack, appetizer, or party treat, this empadinha captivates with its creamy filling and satisfying crunch.
Ingredients
For the Dough
2 cups all purpose flour (plain flour Australia and UK) - sifted
125 grams butter - cold and diced
1 teaspoon salt - fine sea salt
¼ cup water - cold, adjust if needed
For the Filling
300 grams ground chicken (minced chicken) - organic if possible
1 tablespoon olive oil - extra virgin- 1 cup palm hearts - chopped, drained if canned
1 small onion - finely chopped
1 clove garlic - minced
¼ cup cream cheese - softened
1 tablespoon parsley - finely chopped
1 medium eggs - beaten, for egg wash
1 pinch ground black pepper - freshly ground
Instructions
- Prepare the Dough: In a large bowl, combine the all-purpose flour and salt. Add the cold, diced butter and, using your fingertips, rub it into the flour until the mixture resembles coarse breadcrumbs. Slowly add the cold water, mixing just until the dough begins to come together. Form a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Prepare the Filling: In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3 minutes. Stir in the minced garlic and cook for another minute, enjoying the rich aroma. Add the minced chicken, cooking and stirring until it's browned and cooked through, approximately 5-7 minutes.
- Add Palm Hearts: Add the chopped palm hearts and cook for an additional 2 minutes. Stir in the cream cheese until it's well combined and the mixture is creamy. Season with salt, black pepper, and parsley. Remove from heat and let it cool slightly.
- Assemble Empadinhas: Preheat the oven to 180°C (356°F). Roll out the dough on a lightly floured surface to a thickness of about 3mm. Cut circles large enough to cover the base and sides of your mini tart shells. Line the molds with the dough, fill with the cooled chicken mixture, and then place a smaller dough circle on top, pinching the edges to seal.
- Bake: Brush the tops with the beaten egg for a golden finish. Place the empadinhas in the oven and bake for 25 to 30 minutes, or until the crust is golden brown and crisp. The kitchen will be filled with a tantalizing aroma signaling the empadinhas are ready.
Notes
For a faster process, prepare the dough and filling a day in advance. You can also substitute cream cheese with ricotta for a different texture and flavor.
Nutrition
Calories: 244kcalCarbohydrates: 22gProtein: 8gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 62mgSodium: 300mgPotassium: 534mgFiber: 1gSugar: 4gVitamin A: 385IUVitamin C: 3mgCalcium: 20mgIron: 2mg
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