Empadas De Galinha Chicken Pies Recipes
EMPADAS DE GALINHA - CHICKEN PIES
A recipe from the book Traditional Portugese Cooking, which I bought in Lisbon. I have not tried this but am posting it by request. Appologies for the vague directions but they are all I can offer as the book is not precise. I think some details were lost in translation! Servings and cooking time are guesses on my part. I can however offer this from someone who has made the recipe and liked it: "I've grated my onions and my carrots before cooking them. I haven't used muffin pans, but rolled the pastry into circles, put some filling in the center and put another circle on top and pressing the edges together. I've alse painted the tops with a little milk for a browner appearance."
Provided by Sackville
Categories Poultry
Time 55m
Yield 8-12 serving(s)
Number Of Ingredients 11
Steps:
- In a pan, place the chicken, sausage, onions, carrot, wine, margarine, salt and piripiri.
- Cover with water and let stew over a low heat until it is well cooked.
- Remove from the heat and separate the flesh from the skin and bones.
- Cut and shred all the ingredients into little bits.
- Dilute the flour in the milk and add to the sauce of the stew, putting it over a low heat to thicken.
- Return the meat and other shredded ingredients to the pot.
- Grease little muffin tins with butter and line them with puff pastry.
- Fill and cover them with more pastry, sealing the edges together.
- Bake in a hot oven until they are just coloured.
Nutrition Facts : Calories 766.8, Fat 53.3, SaturatedFat 13.5, Cholesterol 90.7, Sodium 421.7, Carbohydrate 37.5, Fiber 1.7, Sugar 2.3, Protein 28
BRAZILIAN EMPADINHAS
The empanadas in Brazil are different from those in other Latin american countries and are called empadas or empadinhas. They look more like mini pies
Provided by Leon Miriam Posvol
Categories Brazilian
Time 3h37m
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- DOUGH Cut butter into salt and flour.
- Stir in rest of the ingredients and knead to combine or just process everything until it forms a ball.
- Let rest covered 1 hour Make balls the size of a walnut, from 2/3 of the dough and line small muffin tins with the dough.
- Place 2 tsp. of the cold filling into the lined tins.
- Make small balls with the rest of the dough.
- Flatten them to make lids for the mini pies.
- Brush tops with egg yolk Bake in preheated 350 F oven for 30 to 35 minutes or until golden brown.
- SHRIMP FILLING Clean and devein shrimp, saving heads and shells.
- Make a broth with the shells and heads and 2 cups water.
- Cook 1 hour, uncovered over low heat. Strain broth and cook it down to 1/2 cup.
- Cook onions and garlic in olive oil until they start changing color.
- Add bell pepper and cook 2 minutes, Add tomatoes, broth and seasonings and simmer almost to a paste. Add shrimp and cook just until they become opaque. Stir in cornstarch diluted in 2 Tbsp water.
- Stir until thick.
- Add parsley.
- Let cool before using
- NOTES : May use other fillings such as chicken, hearts of palms, cheese Miriam Podcameni Posvolsky Rio de Janeiro
Nutrition Facts : Calories 329.7, Fat 16.7, SaturatedFat 3.4, Cholesterol 77.5, Sodium 446.8, Carbohydrate 35.6, Fiber 2, Sugar 1.9, Protein 9.3
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