Name: Empada com massa de maionese e recheio de frango cremoso
Prep time: 1 h 30 min
Cook time: 30 min
Total time: 2 h
Yield: 20 empadas médias ou 50 mini empadas

Empada (Mini pie) with mayonnaise dough filled with creamy chicken

A well-known snack in Brazil, the empadinha is so tasty, no matter the filling (chicken, shrimp, cheese...). The competitors of the 6º episode of MasterChef Brazil Season 8 had to prepare this recipe at the Elimination Test.

What about tasting a different version of this snack? We are already used to make empadinha with Crisco, butter, or margarine. Have you tasted it with mayonnaise dough? We replace the butter with mayonnaise in this recipe.

Ingredients

Dough
1lb (500gr) of all-purpose flour
1 teaspoon of salt
1 egg
0.5lb (250gr) of all-purpose flour
Creamy Chicken Filling
1 Boneless Chicken Breast
1/2 green bell pepper
1 onion
1 tomato
1 chicken stock cube
Salt and Black Pepper to taste
2 tablespoon of Annatto or Paprika
8oz (200ml) of cream cheese.
3.5oz (100gr) of Pitted green olives
Oil or Olive Oil

Steps

Step 1
Start by placing the chicken breast in a pressure cooking pan, fill with water and cook for about 30 minutes.
Step 2
While the chicken is cooking, chop the green bell pepper, onion, tomato, and olives.
Step 3
Make the dough. In a bowl, add the all-purpose flour and salt. Mix the dry ingredients. Add the mayonnaise and egg. Start mixing with a wooden spoon and then use your hand to mix the dough until get smooth. The texture will be different from the dough made with butter/Crisco. When done, set aside.
Step 4
When done, it's time to shred the chicken. The easiest way to shred chicken is with a food processor or blender. You can also shred the chicken the old-fashioned way with two forks or shaking the pressure cooker after drain the water.
Step 5
In a medium pan, heat the oil on medium heat. Add the chopped onion and green bell pepper e cook for a few minutes until soft the onion.
Step 6
Season with salt and black pepper. Stir well and add the annatto/paprika.
Step 7
After that, add the tomatoes and the chicken stock cube and cook until the cube dissolves completely.
Step 8
Add the shredded chicken, but add in portions. Add a little bit, mix does combine with the ingredients, add more chicken, mix again and repeat that until you have added all the chicken.
Step 9
Once the chicken is mixed in the pan, add the cream cheese, combine the ingredients and add the chopped olives.
Step 10
Turn off the heat and let's prepare the empadas.
Step 11
To assemble the empadas, split the dough into 2 parts. One will be used to fill the mini pie pans and the other part to cover them.
Step 12
Press with your fingers the sides of the mini pie pan to remove the excess dough.
Step 13
Fill the pies with creamy chicken.
Step 14
Open the other half of the dough on a table, place it over the mini pie pans, press with your hands and also press with your thumb the edges of the mini pie pans to merge the top with the dough filled.
Step 15
Brush the egg yolk on top of each empada and bake in a pre-heated oven to 392ºF (200ºC) for about 30 minutes.
Step 16
When baked, you may use a knife to unmold the empadas.
Step 17
Tastes better when served hot.