Creamy Chicken Hand Pies
Creamy and packed with flavor, these chicken hand pies are the finger food you were looking for! This family recipe is pretty straightforward and will receive lots of compliments in your home!
Chicken Hand Pies in Brazil
These chicken hand pies are by far one of the most delicious comfort food we have in Brazil. Their crumbly crust is flaky, while their filling is creamy and salty, but also packed with a mouth-watering chicken and cheese flavor. Oh, it’s delicious!
Brazilian Hand Pies
In Brazil, these savory hand pies are a popular street food, and together with coxinha, pastel, kibbeh, and cheese bread, they are a fundamental part of traditional Brazilian food. Chicken hand pies are called empadinhas de frango in Brazilian Portuguese.
Mini Chicken Hand Pies
Still, these mini chicken hand pies are simply delectable, that’s why they deserve to be shared! So enjoy this little piece of Brazilian comfort food!
Storage Instructions
You can keep the baked hand pies in the fridge for up to 4-5 days or freeze it for up to 3 months in an air-tight container. To thaw them, bake the frozen hand pies for about 35 minutes at 350°F/180°C.
Serving Suggestions
You can serve it at room temperature, but we personally prefer it warm at home. Back in Brazil, we usually serve these chicken hand pies as appetizers or finger food during family reunions, birthday parties, or just as an afternoon snack. It’s easy to find it in varied eateries around the country.
Other Fillings for Mini Pies
There are hand pies of all flavors in Brazil, from the sweet ones–for those who have a sweet tooth–to the savory pies that make a delicious appetizer.
Tips for Making Perfect Mini Pies
If your dough turns out very sticky, add more flour. If it turns out too dry, add some more butter. Make it in batches: cover half of the muffin pan with dough, then stuff them with the filling. It saves time.
How to Make These Savory Hand Pies
In a saucepan, cook the chicken bouillon cube over medium heat. Once the water is boiling, lower the temperature and cook the chicken for about 20 minutes. Drain the chicken and shred it with a fork. Alternatively, you can cook the chicken in the instant pot and shred it in the food processor. Set aside.
Crumbly Crust
In a large bowl, add half of the flour, all the butter, egg yolk, and salt. Using your hands, knead the flour mixture well until all ingredients are incorporated. Now, gradually add the remaining flour and knead the dough until it isn’t sticking to your hand anymore. Wrap the dough in plastic wrap and let it in the fridge for 20 minutes. In the meantime, you can make the filling.
Mini Pie Filling
In a large skillet, saute the onion in butter until translucent over medium-low heat. Next, add the garlic and saute it further for a minute or two. Then, lower the heat and add the shredded chicken and paprika powder and saute it for a few more minutes. Remove it from the heat and add the cream cheese, olives, and parsley. Stir it well. Add salt and pepper to taste. Set aside.
Assembling the Chicken Hand Pies
Preheat the oven at 350°F/180°C. Remove the dough from the plastic wrap, take a small dough ball measure in your hands, and make a flat disc to place in the muffin pan. Gently press the dough onto the muffin pan covering the bottom and sides. Make sure there is a little extra dough hanging off the edges. Using a spoon, stuff the dough with the chicken mixture until it is slightly higher than the edge.
Baking Instructions
Grab another small portion of dough, and make a new disc with your hands. Use this small piece of dough to cover the filling. Gently press the sides to close each mini pie and remove the excess dough, if any. Repeat this process with the remaining dough and filling. Once they’re all assembled, brush the top of the hand pies with the egg wash. Bake them for about 30 minutes or until golden brown. Serve and bom apetite! Enjoy!
