Ingredients:

  • 2 1/2 cups (300g) all-purpose flour, plus more for dusting
  • 1 cup (226g) cold unsalted butter, cut into 1/2-inch cubes
  • 1 large egg
  • 1/4 cup (60ml) ice water, plus more if needed
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped (approx. 1 cup chopped)
  • 2 cloves garlic, minced
  • 1 pound (450g) ground chicken (minced chicken)
  • 1 (14-ounce) can hearts of palm, drained and chopped (about 400g)
  • 1/2 cup (120ml) chicken broth
  • 1/4 cup (60ml) heavy cream
  • 1/4 cup (30g) chopped fresh parsley
  • 1 tablespoon all-purpose flour
  • Salt and black pepper to taste
  • Pinch of smoked paprika (optional)
  • 1 large egg yolk
  • 1 tablespoon milk or water

Instructions:

  1. Combine flour and salt in a food processor or large bowl. Add cold butter and pulse (or cut in) until the mixture resembles coarse crumbs. Whisk egg and ice water together. Gradually add the egg mixture to the flour mixture, pulsing (or mixing) until the dough just comes together. Add more water, a teaspoon at a time, if needed. Form the dough into a disc, wrap in plastic wrap, and chill for at least 45 minutes.
  2. Heat olive oil in a skillet over medium heat. Sauté onion until softened and translucent. Add garlic and cook until fragrant. Add ground chicken and cook, breaking it up with a spoon, until browned. Drain any excess fat. Stir in hearts of palm, chicken broth, and smoked paprika (if using). Simmer until the broth has reduced slightly. In a small bowl, whisk together cream and flour until smooth. Stir into the chicken mixture. Cook until the filling has thickened. Stir in parsley. Season with salt and pepper to taste. Let the filling cool completely.
  3. Preheat oven to 375°F (190°C/Gas Mark 5). On a lightly floured surface, roll out the dough to about 1/8-inch thickness. Use a cookie cutter or the rim of a glass to cut out circles slightly larger than your tartlet tins. Gently press the dough circles into the tins, trimming any excess dough. Fill each crust with the cooled chicken filling. Cut out smaller dough circles for the lids. Top each empadinha with a lid, pressing the edges to seal. Crimp the edges with a fork to ensure a good seal. Cut a small slit in the top of each empadinha to allow steam to escape.
  4. Whisk egg yolk and milk (or water) together to create an egg wash. Brush the tops of the empadinhas with the egg wash. Bake for 25-30 minutes, or until golden brown. Let cool slightly before removing from the tins and serving.