Empadinhas with Polo and Palmito

Step 1

Pour the flour on a pastry board with a pinch of salt and the cold butter into small pieces. Quickly mix the butter with the flour, until you get a crumbled mixture. Add 1 egg and cold water and knead quickly.

Step 2

Shape it into a ball, wrap it in cling film and let it rest for 30 minutes in the fridge. Heat the oven to 220 ° C.

Step 3

Butter 12 individual molds, such as muffin molds. Roll out 2/3 of the dough on a lightly floured pastry board and cut 12 discs of the size of the molds, including the edge. Roll out the rest of the dough and cut out 12 discs with a diameter smaller than that of the molds, to create the lids.

Step 4

Line the molds with the larger discs, folding the excess part outwards on the edge; then prick them with the tines of a fork. Heat a drizzle of oil in a pan, add the chopped onion and garlic, until softened. Add the blanched, drained, peeled, seeded and coarsely chopped tomatoes, the drained and chopped palmito and the tabasco.

Step 5

Continue cooking for 5 minutes and remove from the heat. Add 350 g of roasted or boiled chicken meat, boned and cut into small pieces, season with salt and pepper. Mix 1 egg, the fresh (or sour) cream, a few drops of Tabasco and the tomato paste and mix with the chicken.

Step 6

Fill the molds with the prepared filling and brush the edges of the dough with part of a beaten egg. Cover with lids and seal, pinching the edges. Remove the excess pasta and brush with a little more beaten egg. Make a hole in each lid to let the steam escape.

Step 7

Cook for 30-35 minutes until the lids are golden and crisp and the filling is steaming. If they brown too quickly, cover with aluminum foil. Let the molds rest for 5 minutes, then place them on a wire rack to complete cooling. Wrap them in baking paper and let them cool; then serve them.