Brazilian chicken empadinhas
Look to Brazil for this tasty and filling snack of chicken empadinhas. A version of the local curry puff, this is great for a snack, appetizer or even a small meal.
1. Cook the chicken breast in the stock for 15 minutes. Save the stock in a bowl after draining.
2. Peel and finely chop the garlic and onion. Cook them for 5 minutes in a large pan with oil without letting them brown. Shred the chicken with a fork and place it into the pan with the parsley, tomato paste and the cheese. Mix well and leave it to simmer for 2 minutes before sprinkling the flour on. Moisten with 15cl of chicken stock and season. Let it simmer for 5 more minutes. Leave it to cool.
3. Preheat the oven at 180°C. Roll out the dough on a floured surface. Cut dough into circles using a small glass or a cutter. Place a small amount of stuffing on each dough with an olive. Moisten the edges and press firmly together.
4. Brush the dough's surface with the egg yolk diluted with 1 tablespoon of water. Place the empadinhas on baking sheet covered with parchment paper. Bake for 15 to 20 minutes until the empadinhas become golden. Serve warm.
Photo credit : Sucré Salé
