Servings: 6 servings
Calories: 355kcal
Ingredients
- Crust: 1 1/3 cups blanched almond flour
- 1 1/2 tablespoons coconut flour
- 5 tablespoons cold butter cubed
- 1 large egg
- 1/4 teaspoon salt
- Filling: 9 ounces boneless skinless chicken breast
- 1/4 cup requeijão cremoso or cream cheese
- 3 tablespoons finely chopped onion
- 1 garlic clove minced
- 1 small tomato seeded and diced
- 1/3 cup diced hearts of palm
- 6 green olives pitted and chopped
- 1 tablespoon chopped parsley
- 1 tablespoon olive oil
- 1 egg yolk for brushing
Instructions
- Simmer the chicken in salted water for 15 minutes until cooked through, then shred finely.
- Heat the olive oil in a skillet and cook the onion and garlic for 3 minutes. Add the tomato and cook 2 minutes, then add the chicken, hearts of palm and olives and season with salt and pepper. Stir in the requeijão and parsley and cool.
- For the crust, pulse the almond flour, coconut flour, salt and butter in a food processor until crumbly. Add the egg and pulse until the dough comes together. Chill for 15 minutes.
- Heat the oven to 350°F (175°C). Press about two thirds of the dough into 12 mini muffin cups or empadinha tins, covering the bottom and sides. Fill each with the chicken mixture.
- Roll the remaining dough between parchment sheets and cut 12 small rounds for lids. Lay them on top, pinch the edges to seal and brush with egg yolk.
- Bake for 22 to 25 minutes, until golden. Cool in the tin for 10 minutes before lifting out, as the crust is fragile while hot.
Notes
Almond flour crust is tender, so press it in rather than rolling it into the tins. If the lids crack, simply patch them with your fingers; the egg wash hides the seams. Empadinhas keep 3 days in the fridge and reheat well in a 325°F oven.
Chef's Tip: Use olives that are already pitted. In Brazil, a whole olive with its pit is a famous surprise inside empadinhas, and not every guest enjoys finding it.
Keto Swap: The traditional crust is made from wheat flour and butter or lard. Almond flour with a little coconut flour gives the same short, crumbly bite with only a few grams of net carbs.
Success Tip: Make a double batch and freeze the unbaked pies. Bake from frozen for a quick lunchbox treat or party snack.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.
Nutrition
Serving: 1serving | Calories: 355kcal | Protein: 18g | Fat: 29g | Fiber: 3.7g
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