A flaky Portuguese chicken pot pie filled with herbed shredded chicken and vegetables.
Empadas are small Portuguese savory pies, distinct from Spanish or Latin American empanadas in that they're typically baked in individual molds rather than folded and crimped, giving them a distinctive rounded, pie-like shape with a filling that's usually chicken or seafood bound in a light sauce. This version fills the pastry with shredded chicken, vegetables, and a generous mix of fresh herbs. The technique that matters is keeping the pastry cold while working with it -- a butter-based Portuguese-style short pastry needs to stay chilled to develop proper flakiness, and pressing it into the molds thin and even ensures even baking. The filling should be bound just enough to hold together when sliced, using a light roux-based sauce rather than being too wet, which would make the pastry soggy. Empadas are a common Portuguese bakery item, sold individually as a portable lunch or snack, and are especially popular at Portuguese-Brazilian bakeries where the format has become a beloved cross-cultural staple.
Serves 2
Rub cold butter into flour and salt until it resembles coarse crumbs. Mix in egg and cold water until a dough forms. Wrap and chill 30 minutes.
Saute onion and carrot in butter until soft, about 5 minutes. Sprinkle in flour, stir 1 minute, then gradually whisk in chicken stock until a thick sauce forms.
Stir shredded chicken, parsley, and thyme into the sauce. Cool completely.
Preheat oven to 190°C (375°F).
Roll dough and line individual pie molds or a muffin tin, fill with chicken mixture, and top with dough rounds, sealing edges. Brush with egg wash.
Bake 30-35 minutes until deeply golden. Let cool 5 minutes before unmolding.
Keep the dough cold throughout -- if it becomes too soft to handle, chill it again before continuing.
Cool the filling completely before assembling, or it will melt the butter in the dough and prevent flakiness.
Don't skip the flour-thickened sauce base -- a too-wet filling makes the pastry soggy from the inside.
Use shredded seafood like shrimp or fish instead of chicken for a coastal-style empada.
Add corn or peas to the filling for extra color and texture.
Make one large pie instead of individual portions, adjusting bake time to 40-45 minutes.
Refrigerate up to 3 days; reheat in a 175°C (350°F) oven for 10-15 minutes to restore flakiness. Unbaked assembled empadas freeze well for up to 2 months.
Empadas have been part of Portuguese baking tradition for centuries and were carried to Brazil during colonization, where they evolved into a distinctly Brazilian bakery staple while retaining their Portuguese roots.
Yes, freeze unbaked assembled empadas, then bake straight from frozen, adding about 10 extra minutes.
A muffin tin works well as a substitute for traditional empada molds.
The roux base likely needs more cooking time or more flour -- it should be thick enough to hold its shape when spooned before it goes into the pastry.
Per serving (283g / 10.0 oz) · 2 servings total
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