Empadas de galinha Portuguese chicken pies
Small buttery pies filled with spiced chicken in a thick sauce, perfect warm or cold.
- Time1 hr 20 plus chilling
- LevelMedium
- Costabout £0.59 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Rub the butter into the 350 g flour until like breadcrumbs. Mix in 1 egg, water and half the salt to a dough, wrap and chill for 30 minutes.
30 min - 2
Soften the onion and garlic in the oil for 6 minutes. Add the chicken and paprika and cook for 6 minutes.
12 min - 3
Stir in the 1 tbsp flour, then the milk, and simmer for 3 minutes until thick. Add parsley and the remaining salt and cool.
- 4
Heat the oven to 200°C (180°C fan). Roll out the dough and cut 8 rounds to line a muffin tin, and 8 smaller lids.
- 5
Fill the cases, damp the edges, add lids, pinch to seal and brush with beaten egg.
- 6
Bake for 25 minutes until deep golden. Cool for 5 minutes in the tin.
25 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.