Ingredients:

  • 2 1/2 cups (300g) all-purpose flour, plus more for dusting
  • 1 teaspoon (5g) salt
  • 1 cup (226g/ 2 sticks) unsalted butter, very cold, cut into cubes
  • 1 large egg
  • 4-6 tablespoons (60-90 ml) ice water
  • 1 egg yolk for egg wash
  • 1 tablespoon (15ml) olive oil
  • 1 medium onion, finely chopped (approx. 1 cup / 150g)
  • 2 cloves garlic, minced
  • 1 pound (450g) ground chicken (minced chicken)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 (14-ounce / 400g) can hearts of palm, drained and chopped
  • 1/2 cup (120ml) chicken broth
  • 1/4 cup (60ml) heavy cream
  • 2 tablespoons chopped fresh parsley
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Combine flour and salt in a food processor (or bowl). Add cold butter and pulse (or cut in) until the mixture resembles coarse crumbs. Add egg and ice water, one tablespoon at a time, until the dough just comes together. Form into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
  2. Sauté onion and garlic in olive oil until softened. Add ground chicken and cook, breaking it up, until browned. Stir in paprika, oregano, and cayenne (if using). Add hearts of palm, chicken broth, and cream. Simmer until thickened. Stir in parsley; season with salt and pepper. Let cool slightly.
  3. Preheat oven to 375°F (190°C). Roll out the dough on a lightly floured surface. Cut out circles using a cookie cutter. Line each muffin tin cavity with a dough circle. Fill each cup with the minced chicken and palm heart mixture. Cut additional circles for the lids and place on top of each empadinha. Crimp the edges to seal. Whisk the egg yolk with a teaspoon of water for the egg wash, then brush the tops of the empadinhas. Cut a small slit in the top of each empadinha to allow steam to escape.
  4. Bake for 30-35 minutes, or until golden brown. Let cool slightly before serving.