Empadão de Frango
The empada, empadinha or empadão, is a kind of popular savory in Portugal and in Brazil. It usually consists of a dough of wheat flour with a filling, often a lid of the same dough, and baked in the oven.
It probably originates in Portuguese pastries, which consisted of large salted pies, with various fillings.
INGREDIENTS
**DOUGH:**
- 4 cups wheat flour
- 3 egg yolks
- 300 g unsalted butter
- 1 spoon of baking powder
- 1 teaspoon of salt
**FILLING:**
- 1 chicken breast
- 1 cup of creamy cheese
- 1 medium onion
- 1/2 head of garlic
- 1 or 2 tomatoes
- 1 can of corn
- 2 tablespoons oil
- 170 g of tomato sauce
- salt to taste
- pepper to taste
- Bay leaf powder to taste
- garlic powder to taste
- powdered onion to taste
DIRECTIONS
**DOUGH:**
- Mix the dry ingredients in a bowl
- Mix the rest of the ingredients with clean hands and set aside, cover with a tablecloth for about 15 to 20 minutes
- Open the dough as follows: open a transparent supermarket bag (the ones we use to put the vegetables, fruits)
- Place the dough on top and on top of the dough another transparent bag
- Open with a rolling pin
- This process has to be so because the mass is called rotten mass
Note: If you open it otherwise it breaks
**FILLING:**
- Cook the chicken breast with salt, bay leaf, black pepper, garlic powder and onion powder
- Shred and reserve
- Cut the onion and garlic in small squares and place to braise in the oil, when it begins to brown add the shredded chicken and let braise a little, mix well
- Add the tomato and the tomato sauce
- Finally put the corn, do not need to put water
- Do not grease the form, bake in an average oven of 200 ° C for about 35 to 40 minutes
TIP: If you like you can add chopped olives to taste and / or chopped palmito to taste
