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Empadas de galinha (Chicken pastries)

  • 0:25 Prep
  • 0:50 Cook
  • Makes 24


  • 1 (about 250g) chicken breast fillet
  • 500ml (2 cups) Massel chicken style liquid stock
  • 10g butter
  • 80g rindless bacon, coarsely chopped
  • 1/2 brown onion, finely chopped
  • 60ml (1/4 cup) white wine
  • Pinch of ground nutmeg
  • 2 tablespoons chopped fresh continental parsley
  • 5 sheets (25 x 25cm) frozen puff pastry, just thawed
  • 1 egg, lightly whisked


  • 1
    Place the chicken in a saucepan and cover with stock. Bring to a simmer over medium heat. Reduce heat to low. Simmer for 20 minutes or until chicken is cooked through. Set aside to cool. Reserve 2 tablespoons of the poaching liquid. Discard the remaining poaching liquid. Finely shred the chicken.
  • 2
    Heat the butter in a medium non-stick frying pan until foaming. Cook the bacon and onion, stirring, for 5 minutes or until the bacon is crisp. Add the wine and cook for 2 minutes or until the liquid has reduced. Add the chicken and nutmeg. Season with pepper. Stir in the parsley. Transfer to a bowl. Add reserved poaching liquid. Set aside to cool.
  • 3
    Preheat oven to 220°C. Use a 7cm-diameter round pastry cutter to cut 24 discs from pastry. Line twenty-four 40ml (2-tablespoon) capacity patty pans with pastry discs. Divide the chicken mixture among pastry cases. Use a 5.5cm-diameter round pastry cutter to cut 24 discs from the remaining pastry. Top each pastry with a pastry disc. Use a fork to press edges to seal. Brush tops with the egg.
  • 4
    Bake for 20 minutes or until light golden.

Source: taste.com.au


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