Brazilian Empadinhas
Golden, buttery, and bursting with savory goodness, Brazilian Empadinhas are the ultimate bite-sized treat perfect for parties, snacks, or special occasions. This traditional Brazilian recipe features a flaky, melt-in-your-mouth pastry shell filled with a rich and creamy filling of shredded chicken, hearts of palm, cream cheese, and aromatic spices. Assembled in miniature tart molds or a muffin tin, these irresistibly flavorful pies bake to a beautiful golden brown, thanks to a glossy egg wash. With their comforting texture and well-balanced blend of ingredients, empadinhas are as elegant as they are satisfying. Serve them warm or at room temperature and let these handheld delights transport you to the heart of Brazilian cuisine!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 cup Unsalted butter (cold, cubed)
- 2 large Egg yolks
- 0.25 cup Whole milk (cold)
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 1 medium Onion (finely chopped)
- 2 cloves Garlic cloves (minced)
- 2 cups Cooked chicken breast (shredded)
- 0.75 cup Hearts of palm (chopped)
- 0.5 cup Cream cheese
- 2 tablespoons Tomato paste
- 0.25 cup Chicken or vegetable broth
- 0.5 teaspoon Salt (for filling)
- 0.25 teaspoon Black pepper
- 1 large Egg yolk (for brushing)
- 1 teaspoon Water (for brushing)
Instructions
Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin or tart molds.
In a large mixing bowl, combine the all-purpose flour and salt. Add the cubed cold butter. Using your fingertips or a pastry cutter, rub the butter into the flour until the mixture resembles coarse crumbs.
Add the egg yolks and cold milk to the flour mixture. Mix until the dough comes together but avoid overworking it. Wrap the dough in plastic wrap and refrigerate for at least 20 minutes.
While the dough chills, prepare the filling. Heat the olive oil in a skillet over medium heat. Add the chopped onion and cook until translucent, about 3 minutes. Stir in the minced garlic and cook for an additional 30 seconds.
Add the shredded chicken, chopped hearts of palm, and tomato paste to the skillet. Stir to combine and cook for 2 minutes.
Pour the chicken or vegetable broth into the skillet and stir well. Reduce the heat to low and mix in the cream cheese until melted and creamy. Season with salt and black pepper. Let the filling cool completely before assembling the empadinhas.
Remove the dough from the refrigerator and divide it into 12 equal portions. Roll each portion into a ball, then press into the prepared muffin tin or tart molds, ensuring the dough extends up the sides to form a shell.
Spoon the cooled filling into each dough shell. Use additional dough to create a small circle for the top of each tart, pressing the edges to seal.
In a small bowl, whisk together the remaining egg yolk and water. Brush the tops of the empadinhas with the egg wash for a golden finish.
Bake in the preheated oven for 25–30 minutes, or until the pastry is golden brown.
Remove from the oven and allow the empadinhas to cool for 5 minutes before carefully removing them from the molds. Serve warm or at room temperature.
Nutrition Facts
Calories |
3122 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.8 g | 137% | |
| Saturated Fat | 40.5 g | 202% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 1086 mg | 362% | |
| Sodium | 5198 mg | 226% | |
| Total Carbohydrate | 317.8 g | 116% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 19.2 g | ||
| Protein | 207.0 g | 414% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 505 mg | 39% | |
| Iron | 28.1 mg | 156% | |
| Potassium | 2761 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
