Empadinha, also known as Empadinha de Frango, is a Brazilian savory pastry made with buttery shortcrust dough filled with creamy shredded chicken and baked in small molds until golden.
Jump to
This empadinha recipe uses a no-rest dough and a moist chicken filling cooked with reserved broth, cream, and cream cheese, creating a tender crust and a rich, creamy center ideal for parties or special occasions.
Ingredients You'll Need
Note: Full ingredients and amounts are listed in the recipe card below.
- Chicken breast: Provides the main protein and creates a moist, savory filling when shredded.
- All-purpose flour: Forms the structure of the shortcrust dough so the empadinhas hold their shape.
- Unsalted butter: Creates a tender, crumbly dough; it can be substituted with salted butter-simply omit the salt.
- Onion: Adds base flavor and moisture to the chicken filling.
- Garlic: Enhances flavor so the filling tastes well-seasoned.
- Chicken cooking liquid: Adds moisture and flavor without drying the filling.
- Egg: Helps bind the creamy mixture so the filling thickens properly.
- Heavy cream: Adds richness and smooth texture to the filling.
- Cream cheese: Makes the filling creamy and stable after baking.
How to Make Empadinha
Note: Full instructions are provided in the recipe card below.
- Filling: Add the chicken to a large pot and cover with 1 liter of water. Bring to a simmer over high heat, then reduce the heat to low. Cover and cook until the chicken reaches 165°F (about 30-35 minutes). Remove the chicken, reserve the cooking liquid, and shred the meat.
- Heat the oil in a large pan over high heat. Add the onion and sauté until lightly golden. Add the garlic and sauté until fragrant. Add the shredded chicken and season with paprika (or annatto), chicken bouillon or salt, and black pepper.
- Add 1 cup of the reserved cooking liquid. Cook over medium heat, stirring occasionally until the liquid evaporates. Turn off the heat and set aside.
- In a medium bowl, beat the egg. Add ½ cup of the reserved cooking liquid, heavy cream, softened cream cheese, and flour. Mix well. Add this mixture to the chicken with the heat off.
- Turn the heat to medium and stir constantly until the mixture thickens and becomes creamy. Let it boil briefly to reduce the liquid, then turn off the heat. Stir in the parsley and green onion. Let the filling cool.
- Dough: Place the softened unsalted butter in a large bowl. Add the flour and mix until the mixture resembles coarse crumbs. Add 4 tablespoons of water and salt. Mix and press the dough until it comes together, about 1 minute. The dough does not need to rest.
- Divide the dough into three parts: use two portions for the bases and one for the lids. Shape the base dough into a rectangle, then cut it into 20 equal pieces to form the empadinha shells. Each piece will be used to line one empadinha mold.
- Press the dough into 20 round empadinha molds, measuring 2.5 inches (6 cm) across the top, 1.4 inches (3.5 cm) at the base, and 0.8 inches (2 cm) deep, pushing with your fingers until the dough covers the bottom and goes slightly above the rim. Press into the corners so the dough is not thick at the base. Brush the entire surface of the dough with egg white.
- Divide the filling into 20 portions and fill each mold, keeping the filling below the rim. Divide the remaining dough into 20 pieces for the lids. Flatten each piece with your hands and place it over the filling. Press the excess dough inward and seal by pushing the edges down into the mold.
- Assembly & Baking: Place the empadinhas on a baking tray. Brush the tops with beaten whole egg. Bake in a preheated oven at 350°F (180°C) for 50 minutes, or until golden on top. Unmold by turning them upside down and serve hot.
Hint: The filling should be completely cooled before assembling to prevent soft dough.
Storage, Make Ahead, & Freezing
Storage: Store in an airtight container in the refrigerator for up to 3 days.
Make Ahead: Prepare the filling up to 1 day in advance and refrigerate until ready to assemble.
Freezing: Freeze unbaked or baked empadinhas in a sealed container for up to 2 months; thaw overnight, then bake according to the recipe (adding a few minutes if needed) or reheat before serving.
Camila's Tips & Variations
- Extra creamy filling: Add more of the chicken cooking liquid to the egg mixture before thickening.
- Different fillings: If you don't have chicken, use the filling you have, such as hearts of palm, dried beef, vegetables, or legumes.
- Better sealing: Push the dough inward instead of trimming; it will expand and seal in the oven.
- Do not rush baking: If baked too fast, the dough will stay raw inside.
- Mold size: Smaller molds yield more empadinhas; larger molds yield fewer.
- No resting time: The dough does not need to rest before shaping.
- More flavor: Use grated onion and garlic so the seasoning is not noticeable.
Frequently Asked Questions
Why is my empadinha dough hard?
Too much flour dries the dough; measure correctly and stop mixing once combined.
How do I keep empadinhas creamy inside?
Use the reserved chicken broth and cream mixture to maintain moisture.
What happens if I overfill the molds?
The lids will not seal, and the filling may leak during baking.
Pair with
You may also like
Recipe
Empadinha
Empadinha, also known as Empadinha de Frango, is a Brazilian savory pastry made with buttery shortcrust dough filled with creamy shredded chicken and baked in small molds until golden.
Equipment
- 20 empadinha molds (2.5 in / 6 cm top, 2 cm deep)
- Baking tray
Ingredients
Filling
- 200 g chicken breast , cooked and shredded
- 1 liter water (for cooking the chicken)
- 1 tablespoon olive oil
- 1 small yellow onion , grated
- 2 small garlic cloves , grated
- 1 tablespoon paprika or ½ tablespoon annatto (achiote)
- 1 teaspoon knorr chicken bouillon or kosher salt
- ½ teaspoon ground black pepper
- 320 ml (1½ cups) chicken cooking liquid , divided
- 1 large egg , beaten
- 60 ml heavy cream
- 60 g cream cheese , softened
- 1 tablespoon all-purpose flour
- 2 tablespoons parsley , chopped
- 2 tablespoons green onion or chives , chopped
Dough
- 270 g all-purpose flour
- 150 g unsalted butter or margarine , softened
- 60 ml (4 tablespoons) water
, if using margarine, add only 2 tablespoons of water
- ½ teaspoon kosher salt
Instructions
- Filling: Add the chicken to a large pot and cover with 1 liter of water. Bring to a simmer over high heat, then reduce the heat to low.
- Cover and cook until the chicken reaches 165°F (about 30-35 minutes). Remove the chicken, reserve the cooking liquid, and shred the meat.
- Heat the oil in a large pan over high heat. Add the onion and sauté until lightly golden. Add the garlic and sauté until fragrant. Add the shredded chicken and season with paprika (or annatto), chicken bouillon or salt, and black pepper.
- Add 1 cup of the reserved cooking liquid. Cook over medium heat, stirring occasionally until the liquid evaporates. Turn off the heat and set aside.
- In a medium bowl, beat the egg. Add ½ cup of the reserved cooking liquid, heavy cream, softened cream cheese, and flour. Mix well. Add this mixture to the chicken with the heat off.
- Turn the heat to medium and stir constantly until the mixture thickens and becomes creamy. Let it boil briefly to reduce the liquid, then turn off the heat. Stir in the parsley and green onion. Let the filling cool.
- Dough: Place the softened unsalted butter in a large bowl. Add the flour and mix until the mixture resembles coarse crumbs. Add 4 tablespoons of water and salt. Mix and press the dough until it comes together, about 1 minute. The dough does not need to rest.
- Divide the dough into three parts: use two portions for the bases and one for the lids. Shape the base dough into a rectangle, then cut it into 20 equal pieces to form the empadinha shells. Each piece will be used to line one empadinha mold.
- Press the dough into 20 round empadinha molds, measuring 2.5 inches (6 cm) across the top, 1.4 inches (3.5 cm) at the base, and 0.8 inches (2 cm) deep, pushing with your fingers until the dough covers the bottom and goes slightly above the rim.
- Press into the corners so the dough is not thick at the base. Brush the entire surface of the dough with egg white.
- Divide the filling into 20 portions and fill each mold, keeping the filling below the rim. Divide the remaining dough into 20 pieces for the lids.
- Flatten each piece with your hands and place it over the filling. Press the excess dough inward and seal by pushing the edges down into the mold.
- Assembly & Baking: Place the empadinhas on a baking tray. Brush the tops with beaten whole egg. Bake in a preheated oven at 350°F (180°C) for 50 minutes, or until golden on top. Unmold by turning them upside down and serve hot.
Notes
Storage: Store in an airtight container in the refrigerator for up to 3 days.
Make Ahead: Prepare the filling up to 1 day in advance and refrigerate until ready to assemble.
Freezing: Freeze unbaked or baked empadinhas in a sealed container for up to 2 months; thaw overnight, then bake according to the recipe (adding a few minutes if needed) or reheat before serving.
Nutrition
Nutrition Facts
Empadinha
Amount per Serving
Calories
150
% Daily Value*
Fat
10
g
15
%
Saturated Fat
5
g
31
%
Trans Fat
0.2
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
38
mg
13
%
Sodium
90
mg
4
%
Potassium
83
mg
2
%
Carbohydrates
12
g
4
%
Fiber
1
g
4
%
Sugar
0.5
g
1
%
Protein
4
g
8
%
Vitamin A
501
IU
10
%
Vitamin C
1
mg
1
%
Calcium
16
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
