The Minced Chicken and Palm Heart Empadinha is a truly iconic bite-sized pastry that encapsulates the heart and soul of Brazilian comfort food. Rooted in the country’s culinary traditions, this dish was born as an adaptation of Portugal’s empada, a savory pie introduced during the colonial era. Over time, the Brazilian version evolved into the empadinha—smaller, portable pastries made with a buttery, crumbly crust and filled with a variety of delicious ingredients. The filling, in this case, features two beloved staples: minced chicken and palm hearts.
Empadinhas are deeply embedded in Brazil’s food culture, often served at family gatherings, celebrations, or as a snack to accompany coffee or a refreshing beverage. They are versatile and enjoyed across all social classes, with varying fillings to suit regional tastes. The filling of minced chicken, creamy cheese, and palm hearts in this recipe pays homage to Brazil’s abundant natural resources, particularly the palm heart, a delicacy harvested from the inner core of certain palm trees.
Palm hearts, or “palmito”, are widely used in Brazilian cooking, prized for their tender, silky texture and slightly tart flavor. They pair beautifully with the minced chicken, which provides a hearty, savory complement. Together, these ingredients are bound by a touch of cream cheese, creating a perfectly balanced filling that is both creamy and satisfying. The inclusion of herbs like parsley adds a layer of freshness, while onion and garlic provide that essential aromatic foundation.
The dough used in empadinhas is another star of this classic snack. As with many pastries of Portuguese origin, the dough is shortcrust, made with cold butter to ensure flakiness. The result is a melt-in-your-mouth pastry that contrasts beautifully with the creamy interior. Each bite offers a symphony of textures and flavors—the crispness of the crust meets the tender, flavorful filling in perfect harmony.
What makes empadinhas exceptional is their flexibility. In Brazil, these little pastries are adored for their ability to adapt to personal tastes. Fillings can range from traditional options like shrimp, hearts of palm, or shredded chicken, to contemporary takes with cheese, vegetables, or dried meats. This adaptability ensures their continued popularity, as each region and family puts their own spin on the beloved classic.
More than just a snack, the Minced Chicken and Palm Heart Empadinha represents an enduring connection to Brazilian culinary heritage. Preparing these pastries is often a labor of love, with family members gathering in the kitchen to roll dough and fill molds, making memories as they cook together. The kitchen becomes a space of shared tradition, with recipes and techniques passed down from generation to generation.
This particular recipe brings a modern twist to the familiar empadinha, balancing timeless flavors with practical methods for today’s home cook. The combination of tender, juicy chicken and the distinctive taste of palm hearts creates a filling that’s rich yet light, blending traditional flavors with a touch of creative inspiration.
Whether you’re hosting a party, looking for an appetizer, or preparing a snack to share with loved ones, the Minced Chicken and Palm Heart Empadinha is a delightful journey through Brazil’s culinary history—a true celebration of flavor and tradition in every bite.
Minced Chicken and Palm Heart Empadinha
Ingredients
For the Dough
2 cups all purpose flour (plain flour Australia and UK) - sifted
125 grams butter - cold and diced
1 teaspoon salt - fine sea salt
¼ cup water - cold, adjust if needed
For the Filling
300 grams ground chicken (minced chicken) - organic if possible
1 tablespoon olive oil - extra virgin- 1 cup palm hearts - chopped, drained if canned
1 small onion - finely chopped
1 clove garlic - minced
¼ cup cream cheese - softened
1 tablespoon parsley - finely chopped
1 medium eggs - beaten, for egg wash
1 pinch ground black pepper - freshly ground
Instructions
- Prepare the Dough: In a large bowl, combine the all-purpose flour and salt. Add the cold, diced butter and, using your fingertips, rub it into the flour until the mixture resembles coarse breadcrumbs. Slowly add the cold water, mixing just until the dough begins to come together. Form a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Prepare the Filling: In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3 minutes. Stir in the minced garlic and cook for another minute, enjoying the rich aroma. Add the minced chicken, cooking and stirring until it's browned and cooked through, approximately 5-7 minutes.
- Add Palm Hearts: Add the chopped palm hearts and cook for an additional 2 minutes. Stir in the cream cheese until it's well combined and the mixture is creamy. Season with salt, black pepper, and parsley. Remove from heat and let it cool slightly.
- Assemble Empadinhas: Preheat the oven to 180°C (356°F). Roll out the dough on a lightly floured surface to a thickness of about 3mm. Cut circles large enough to cover the base and sides of your mini tart shells. Line the molds with the dough, fill with the cooled chicken mixture, and then place a smaller dough circle on top, pinching the edges to seal.
- Bake: Brush the tops with the beaten egg for a golden finish. Place the empadinhas in the oven and bake for 25 to 30 minutes, or until the crust is golden brown and crisp. The kitchen will be filled with a tantalizing aroma signaling the empadinhas are ready.
