👨‍🍳 Instructions

1. 1

   Prepare the shortcrust pastry: In a large bowl, combine the flour and a pinch of salt. Add the cold, cubed butter and rub it into the flour using your fingertips or a pastry blender until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter remaining. This ensures a flaky crust.

   ⏱️ 10 minutes
2. 2

   Add the egg yolks and 2 tablespoons of ice water to the flour-butter mixture. Gently mix with a fork until the dough just starts to come together. If it seems too dry, add more ice water, one tablespoon at a time, until the dough forms a cohesive ball. Be careful not to overwork the dough.

   ⏱️ 5 minutes
3. 3

   Turn the dough out onto a lightly floured surface and gently knead a couple of times to bring it together. Flatten it into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days) to allow the gluten to relax and the butter to firm up.

   ⏱️ 30 minutes (chilling)
4. 4

   Prepare the filling: While the dough chills, heat the olive oil in a skillet over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

   ⏱️ 6 minutes
5. 5

   Add the shredded chicken and chopped hearts of palm to the skillet. Stir to combine and cook for 2-3 minutes to heat through. Season generously with salt and black pepper to taste.

   ⏱️ 3 minutes
6. 6

   Stir in the heavy cream and cook for another 2-3 minutes, or until the mixture is creamy and slightly thickened. Remove from heat and let the filling cool completely. This prevents the hot filling from melting the pastry.

   ⏱️ 5 minutes
7. 7

   Assemble the empadinhas: Preheat your oven to 180°C (350°F). Lightly grease and flour 24 mini tart molds or muffin tin cups. Roll out the chilled pastry dough on a lightly floured surface to about 3mm (1/8 inch) thickness.

   ⏱️ 5 minutes
8. 8

   Cut out circles of dough large enough to line the molds. Gently press the dough circles into the molds, ensuring they fit snugly and come up the sides. Trim any excess dough from the edges.

   ⏱️ 10 minutes
9. 9

   Spoon the cooled chicken filling evenly into the pastry-lined molds, filling them about two-thirds full. Do not overfill.

   ⏱️ 5 minutes
10. 10

    If you have extra dough, you can cut out small decorative tops (like circles or small shapes) or simply leave them open-faced. For closed empadinhas, place the dough circles on top and press the edges to seal. Brush the tops with the beaten egg for a golden finish.

    ⏱️ 5 minutes
11. 11

    Bake the empadinhas in the preheated oven for 25-30 minutes, or until the pastry is golden brown and firm to the touch. The filling should be bubbling slightly.

    ⏱️ 25-30 minutes
12. 12

    Remove from the oven and let the empadinhas cool in the molds for a few minutes before carefully removing them to a wire rack to cool further. Serve warm or at room temperature.

    ⏱️ 10 minutes (cooling)