Empada de Frango

Step by stepInstructions

1. Make the filling: melt the 2 tablespoons of butter in a pan, sauté the onion for 3 minutes, add the garlic and tomato for 3 minutes, then whisk in the flour and cook 1 minute.
2. Pour in the chicken broth and stir until thickened, then add the shredded chicken, cream cheese, olives, and parsley; cook 3 minutes until creamy, season with salt, and cool completely.
3. Make the dough: pulse the flour and salt with the cold butter in a food processor until crumbly, add the yolk and ice water, and pulse until it just comes together; wrap and chill for 30 minutes.
4. Preheat the oven to 375°F and lightly butter 8 small tartlet molds or one 9-inch pie dish.
5. Roll out two-thirds of the dough and line the molds, pressing it into the corners; fill with the cooled chicken mixture.
6. Roll out the remaining dough, cut lids or a lattice, and cover the pies, crimping the edges and cutting small steam vents.
7. Brush with the beaten egg and bake for 30 to 35 minutes, until the crust is deep golden and the filling bubbles; cool 10 minutes before unmolding.