Chicken pies (Empadas de galinha) from Portuguese Homestyle Cooking (page 124) by Ana Patuleia Ortins

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mcvl on May 26, 2011

    Wednesday, 25 May 2011 Delicious empanada (empada in Portuguese) filling. I was starting with already cooked chicken, so steeped the meat rather than simmering it. I used the half-white-wine, half-white-wine-vinegar option. The filling seemed a touch dry, so I used some of the broth and some other chicken broth I had on hand to make a regular flour-based gravy to serve on top. For the pastry cases, I used Anya von Bremzen's Olive Oil & Saffron Pastry from The New Spanish Table, one of my favorite doughs of all time. Very, very well received -- anything in a pastry case is a big hit in my house, but this was really special.

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