Empada de Frango

🔥 Prep

• Cut the 300g chicken breast into bite-sized cubes.
• Peel and finely chop the 1 onion.
• Measure out 500g flour.
• Measure out 250g butter and cut it into small cubes.
• Crack the 1 egg into a small bowl.
• Measure out 1 tbsp cornstarch.

🔥 Cook

• 1. Rub the 500g flour and 250g cold butter together until the mixture resembles coarse crumbs.
• 2. Add the 1 egg and mix until the dough comes together; form into a ball, wrap in plastic, and chill in the refrigerator for 30 minutes.
• 3. In a skillet, heat 1 tablespoon of oil over medium heat; add the chopped onion and sauté for 3 minutes until translucent.
• 4. Add the 300g chicken cubes, season with salt and pepper, and cook for 5 minutes until lightly browned.
• 5. Sprinkle the 1 tbsp cornstarch over the mixture, stir to coat, and cook for 1 minute.
• 6. Add about 50ml water or chicken broth, simmer for 2 minutes until slightly thickened; remove from heat and let cool.
• 7. Preheat oven to 180°C (350°F).
• 8. On a lightly floured surface, roll the chilled dough to about 3 mm thickness.
• 9. Using a round cutter, cut out circles (~7 cm) for bases and slightly larger circles (~8 cm) for lids.
• 10. Place a spoonful of the chicken filling in the center of each base, fill then seal the lid over, pressing edges and crimping with a fork.
• 11. Brush the tops with a little beaten egg (optional) for a golden color.
• 12. Arrange the empadas on a parchment‑lined baking sheet and bake for 20‑25 minutes until golden brown.
• 13. Remove from oven and let cool slightly before serving.

🔥 Serve

• Serve the empadas warm, straight from the oven.
• Pair with a simple green salad dressed with olive oil, lemon juice, and salt.
• Offer a side of white rice or farofa for a more substantial meal.
• Optional: drizzle with a touch of hot sauce or serve with a wedge of lime.