A regular on Portuguese family tables, empada wraps shredded chicken in a tomato-onion sauce inside small pastry pockets before baking. Once shaped, they freeze well unbaked for later.
Sauté the onion in olive oil until soft, add the shredded chicken and tomato sauce and cook for 8 minutes, then let it cool.
Knead the flour, butter, one egg and salt into a smooth dough.
Press the dough into small moulds, spoon in the cooled filling, seal with more dough and brush with the reserved egg.
Bake in an oven preheated to 190°C for 20 minutes until golden on top.
Always let the filling cool before spooning it into the pastry; hot filling softens the dough and can tear it. Allergens: contains wheat (gluten) and egg.
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