Dumplings and filled pastries
A favorite at Portuguese family tables, empada is made by combining cooked chicken with onion and tomato sauce, wrapping it in pastry in small molds, and baking it. Once filled, the molds can be frozen before baking.
Sauté the onion in olive oil until softened. Add the shredded chicken and tomato sauce and cook for 8 minutes. Set aside to cool.
Knead the flour, butter, one egg, and salt into a smooth dough.
Press the dough into small molds and fill with the cooled mixture. Cover with pastry and brush with the remaining egg.
Bake the empadas in an oven preheated to 190°C / 375°F for 20 minutes, until golden on top.
Cool the filling completely before adding it to the pastry; hot filling can soften and tear the dough. Allergens: Contains wheat (gluten) and egg.
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