Empadas de Galinha

Ingredients

• 400 gcooked chicken — shredded fine
• 300 gall-purpose flour — for the pastry
• 150 glard — cold, for the pastry
• 1egg — for the pastry and glaze
• 1onion — finely chopped
• 2 clovesgarlic — minced
• 150 mlchicken broth
• 1 tbspall-purpose flour — to bind the filling
• 2 tbspflat-leaf parsley — chopped
• to tastefine sea salt and white pepper

Method

1. Start by finely chopping 1 onion and 2 cloves of garlic. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the onion and garlic, stirring occasionally, until the onion becomes translucent and the garlic is fragrant but not browned. This will build the base flavor for your filling.
2. Shred 400 g of cooked chicken into bite-sized pieces. Add the chicken to the skillet with the onion and garlic. Pour in 150 ml of chicken broth and stir gently. Allow the mixture to simmer until the liquid reduces slightly and the chicken is well-coated with the broth, ensuring the filling is moist but not soupy.
3. In a small bowl, mix 1 tbsp of all-purpose flour with a little water to form a smooth paste. Stir this paste into the chicken mixture in the skillet. Cook for another 2-3 minutes, stirring continuously, until the sauce thickens and clings to the chicken. Season with fine sea salt and white pepper to taste.
4. Remove the skillet from heat and stir in 2 tbsp of finely chopped flat-leaf parsley. The parsley should be bright green and add a fresh aroma to the filling. Set the filling aside to cool slightly while you prepare the pastry.
5. In a large mixing bowl, combine 300 g of all-purpose flour with 150 g of lard. Use your fingertips to rub the lard into the flour until the mixture resembles coarse breadcrumbs. Add a pinch of fine sea salt and mix well.
6. Beat 1 egg in a small bowl and gradually add it to the flour mixture, mixing with a fork until the dough starts to come together. Knead the dough lightly on a floured surface until it is smooth and pliable. Divide the dough into two portions, one slightly larger than the other.
7. Roll out the larger portion of dough on a floured surface to about 3 mm thickness. Use it to line the base and sides of individual tart tins. Fill each tin with the chicken mixture, ensuring the filling is evenly distributed.
8. Roll out the remaining dough and cut out lids for the tarts. Place a lid on each tart and press the edges to seal. Make a small slit in the center of each lid to allow steam to escape. Bake in a preheated oven at 180°C until the pastry is golden brown and crisp, about 25-30 minutes. Serve the empadas warm, garnished with a sprinkle of coarse salt and a touch of fresh parsley if desired.