Brazilian Chicken Empadinhas (Chicken Pies)

Ingredients

Pastry
3 egg yolks
200 ml water
600 g (1.3 lbs) white flour
1 tsp salt300 g (10oz) butter or margarine
1 egg yolk, lightly beaten, for brushing

Filling
1.2 kg (2.6 lbs) chicken breast, cooked and shredded
4 tomatoes, peeled, deseeded, and finely chopped
2 onions, finely chopped
4 cloves garlic, finely chopped
4 tbsp olive oil1 can of peas (optional)
Handful of green or black olives, finely sliced
6 tbsp parsley
2 cups chicken broth
2 tbsp white flour

Method

Pastry - Put the flour, salt, and butter or margarine in a bowl. Mix well until it resembles breadcrumbs. Lightly beat the egg yolk and water together and add, a little at a time, to the flour and butter mix. Mix well until the pastry just holds together. It is ok if it crumbly, this pastry is supposed to be crumbly. Wrap in plastic wrap and leave in the fridge for at least 30 minutes. Remove from the fridge, lightly dust a worktop with flour and roll out the pastry. Leave the pastry relatively thick. Grease a muffin tin and put the pastry in the muffin forms. Cut rounds for the top of the pies.

Filling - In a large frying pan, heat the olive oil over medium heat. Add the onion and fry until soft, but not browning. Add the garlic and leave to fry until fragrant, about 1 minute. Add the tomato and fry for a approximately 5-8 minutes. Add the shredded chicken and fry for another 5 minutes. Add the flour and mix well. Pour in the chicken broth a little at a time until you have a thick mixture. You do not want the filling to be too runny. Add the parsley, olives, and salt to taste. Leave to cool.

Finishing it - Heat the oven to 200C/400F. Once the filling is slightly cool spoon into the prepared muffin tins. Close the pies with the prepared pastry tops. Seal well and brush with egg yolk. Bake in the oven for 20-30 minutes or until golden brown on top.