Empada de Frango

Ingredients

• 300 gshredded chicken
• 12 shellsempada dough
• olives — chopped
• 2 tbspcream
• to tastefine sea salt and black pepper

Method

1. Begin by gathering all your ingredients. Ensure the 300 g of shredded chicken is ready, and the 12 empada dough shells are prepared. Have your olives on hand, and measure out 2 tablespoons of cream. Season the chicken with fine sea salt and black pepper to taste, mixing well to ensure even distribution.
2. Heat a large skillet over medium heat and add a splash of oil. Once the oil is shimmering, add the seasoned shredded chicken. Stir occasionally, allowing the chicken to absorb the oil and develop a light golden color. This step enhances the flavor, creating a savory base for your empadas.
3. Add the olives to the skillet with the chicken. Stir them in gently, allowing their briny flavor to meld with the chicken. Cook until the olives are warmed through and the chicken mixture is fragrant, indicating that the flavors have combined well.
4. Reduce the heat to low and pour in the 2 tablespoons of cream. Stir continuously, ensuring the cream coats the chicken and olives evenly. The mixture should become creamy and slightly thickened, with a cohesive texture that holds together when stirred.
5. Preheat your oven to 180°C (350°F). While the oven heats, fill each of the 12 empada dough shells with the chicken mixture. Pack the filling gently but firmly, ensuring each shell is evenly filled without overstuffing.
6. Place the filled empada shells on a baking tray. Transfer the tray to the preheated oven and bake until the dough is golden brown and crisp, about 20-25 minutes. The empadas should release a warm, inviting aroma and the tops should be firm to the touch.
7. Remove the empadas from the oven and let them cool slightly on a wire rack. Finish with a final sprinkle of fine sea salt to enhance the flavors. Serve the empadas warm, allowing the creamy chicken filling to be enjoyed at its best.