Creamy Chicken Empadas (Brazilian-Style Snack Pie)

Brazilian empadas—those golden, handheld pies—capture everything you crave in comfort food: a flaky, melt-in-your-mouth crust filled with creamy, savory goodness.

Creamy chicken empadas are a classic street food and party staple in Brazil, but they’re just as perfect for a cozy night in. The magic lies in the balance of textures and flavors: buttery pastry encasing a rich filling of shredded chicken, tangy olives, and melty cheese.

What sets Brazilian empadas apart is that elegant-yet-homey feeling: impressive enough for guests, simple enough to enjoy as a snack or quick meal. Ready to bring a taste of Brazil to your kitchen? Let’s get started.

Ingredients Checklist

For the Pastry:

• 2½ cups all-purpose flour
  (Use a 1:1 gluten-free blend for GF empadas)

• ½ cup cold unsalted butter, cubed
  (Keeps pastry flaky and tender)

• 2 large egg yolks
  (Adds richness and helps bind the dough)

• ½ teaspoon salt

• 3–4 tablespoons cold water
  (Add gradually until dough just comes together)

For the Filling:

• 2 cups cooked, shredded chicken
  (Rotisserie or poached chicken works perfectly)

• 1 medium onion, finely chopped

• 2 garlic cloves, minced

• 1 tablespoon olive oil

• 1 medium tomato, finely chopped

• ½ cup chicken broth

• ½ cup cream cheese
  (For dairy-free, use plant-based cream cheese)

• ½ cup shredded cheddar (or mozzarella, gouda)
  (Dairy-free cheese shreds also work)

• ½ cup green olives, sliced
  (Black olives are fine if preferred, or omit)

• ½ teaspoon paprika

• ½ teaspoon salt

• ¼ teaspoon black pepper
  (Add chili flakes or diced jalapeño if you like heat)

For Topping:

• 1 egg yolk, for brushing

• ¼ cup grated parmesan (optional, for an extra savory finish)

Equipment Needed:

• Large mixing bowl

• Skillet or sauté pan

• Muffin tin (for individual pies) or small pie tins

• Rolling pin

• Pastry cutter or fork

• Parchment paper or nonstick spray

• Pastry brush

Step-by-Step Instructions

1. Prepare the Pastry

• In a large bowl, whisk together flour and salt.

• Add cold, cubed butter. Rub into flour with fingertips or a pastry cutter until mixture resembles coarse crumbs with some pea-sized bits.

• Mix in egg yolks.

• Add cold water, 1 tablespoon at a time, gently mixing until dough just holds together. Don’t overwork—the key to flakiness is cold, minimal handling.

• Shape into a disk, wrap in plastic, and refrigerate for at least 20–30 minutes.

2. Make the Creamy Chicken Filling

• In a skillet over medium heat, add olive oil. Sauté onion until translucent (about 3 minutes).

• Add garlic, cook 30 seconds until fragrant.

• Add tomato; cook 2–3 minutes until softened.

• Stir in shredded chicken, paprika, salt, and pepper. Pour in chicken broth; simmer until thickened (about 5 minutes).

• Lower heat. Stir in cream cheese, cheddar, and olives. Cook, stirring, until creamy and thick.

• Remove from heat and cool completely before filling the pastry.

Expert Tip: Cooling the filling ensures the pastry stays crisp and doesn’t become soggy.

3. Assemble the Empadas

• Preheat oven to 350°F (175°C). Grease your muffin tin or pie molds.

• Roll out pastry on a lightly floured surface to about 1/8 inch thick.

• Cut circles large enough to line each muffin cup, leaving a slight overhang. Gently press into tins.

• Fill each shell generously with cooled chicken mixture.

• Cut smaller pastry circles for the tops. Place over filling and seal edges by pinching or pressing with a fork.

• Brush tops with beaten egg yolk. Sprinkle with parmesan, if using.

4. Bake

• Bake for 35–40 minutes or until crusts are deeply golden and crisp.

• Let cool in the tin for 10 minutes before removing carefully. Serve warm or at room temperature.

Tips for Perfect Results

• Keep everything cold: Cold butter and chilled dough are essential for flakiness.

• Don’t overfill: A heaping tablespoon per empada keeps the pastry sealed and tidy.

• Seal well: Prevents filling from bubbling out—pinch or fork-press edges thoroughly.

• Cool before eating: Filling will be very hot straight from the oven.

Variations

• Gluten-Free: Use a 1:1 gluten-free flour blend for pastry.

• Dairy-Free: Substitute plant-based cream cheese and shredded cheese.

• Vegetarian: Swap chicken for sautéed mushrooms, hearts of palm, or spinach.

• Spicy: Add chili flakes, cayenne, or diced jalapeño to the filling.

Serving Suggestions

• Serve as an appetizer, snack, or main with a simple green salad.

• Pair with chimichurri, garlicky aioli, or spicy ketchup for dipping.

• For a party, bake mini empadinhas in mini muffin tins—perfect for bite-sized entertaining.

Make-Ahead and Storage

• Make-Ahead: Prepare filling and dough up to 2 days ahead. Assemble and bake fresh, or assemble unbaked empadas and freeze.

• Refrigerate: Store baked empadas in an airtight container for up to 3 days.

• Reheat: Bake at 350°F for 8–10 minutes to restore crispness.

• Freeze: Freeze unbaked empadas on a tray, transfer to a bag, and store up to 2 months. Bake from frozen, adding 5–10 minutes to bake time.

Final Thoughts

Creamy chicken empadas offer the best of both worlds: rich, savory filling and buttery, flaky pastry in every bite. They’re adaptable, freezer-friendly, and guaranteed to impress at any gathering or family meal. Try a batch—you’ll fall in love with the Brazilian way of snacking!