Brazilian Chicken Empadinhas with Olives

What you need

• 300 g (2 1/2 cups) all-purpose flour, plus extra for dusting
• 1 tsp baking powder
• 1/2 tsp salt, for the dough
• 180 g (1 1/2 sticks) cold butter, cut into cubes
• 2 egg yolks, 1 for the dough, 1 for glazing
• 2 tbsp ice water
• 400 g (14 oz) boneless skinless chicken breast
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 150 g (2/3 cup) tomato passata
• 60 g (1/2 cup) green olives, pitted and chopped
• 100 ml (scant 1/2 cup) light cream
• 1 tsp dried oregano
• salt, for the filling, to taste
• black pepper, freshly ground, to taste

Method

Restated from the original video

1. 1

   Mix the flour, baking powder and 1/2 tsp salt in a large bowl.

2. 2

   Rub in the cold butter with your fingertips until the mixture looks like coarse crumbs.

3. 3

   Add 1 yolk and the ice water. Press into a smooth dough without overworking it. Wrap and chill for 30 min.

4. 4

   Put the chicken in a pan, cover with water and add a pinch of salt. Bring to a gentle simmer and cook until it reaches 74 °C (165 °F) inside, 15-18 min. Cool, then shred finely.

5. 5

   Heat the olive oil in a frying pan over medium heat. Cook the onion and garlic until soft, 3-4 min.

6. 6

   Stir in the shredded chicken, passata, olives and oregano. Simmer until thick, 5-6 min.

7. 7

   Pour in the cream and simmer 2 min more. Season with salt and pepper, then cool completely.

8. 8

   Heat the oven to 200 °C (400 °F). Have 12 mini pie tins, about 6 cm (2 1/2 in) wide, ready on a baking sheet.

9. 9

   Divide the dough in 2 parts, one slightly larger than the other, and cut each into 12 pieces. Press each of the larger pieces into a tin, thinly and evenly, up the sides.

10. 10

    Fill each shell with 1-2 tbsp of the cooled chicken filling.

11. 11

    Roll or press the smaller pieces into rounds, set them on the filling and pinch the edges to seal.

12. 12

    Beat the remaining yolk with a few drops of water and brush it over the tops.

13. 13

    Bake until the tops are golden, 25-30 min.

14. 14

    Cool for 10 min in the tins, then unmold and serve warm.

Imported from confeiteiradesucesso.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.