Como fazer Empadas de Galinha

Por que começar aqui

Empadas de Galinha is cooked the way the Ribatejo cooks it — good olive oil used without counting, salt judged by hand, and no fuss about the plate. This is the home version, written down the way a Portuguese family cook actually puts it on the table.

Empadas de Galinha, a beloved staple from the Ribatejo region, frequents tables with its comforting presence. This dish is the epitome of home-cooked simplicity, where olive oil flows freely, and salt is measured by feel rather than scale. It's a recipe that transcends fuss, capturing the essence of Portuguese family cooking in its purest form. Bite into a warm empada, and you're greeted by a tender pastry that encases a savory filling of seasoned chicken, subtly enriched with garlic and onion. The lard in the dough ensures a flaky texture that crumbles just right, while the parsley adds a fresh note. Prepared with care, these empadas are meant to be savored slowly, enjoyed for their honest, uncomplicated flavors.