Chicken and linguiça empadas 
by Jeremiah Duarte Bills
Pastry adapted from Rose Levy Beranbaum
Filling inspired by David Leite

You will find these addictive pies in Portuguese Pastry Shops sometimes called ​salgados (savory snacks). I had planned to make them for the Great American Baking Show finale hand pie challenge. Unfortunately I didn't make it to the finals but fortunately I developed this recipe! The pastry recipe is not traditional but it is unique and delicious using whole wheat pastry flour. Another pastry recipe I often use is Stella Park's all butter flaky pastry which you can find HERE. The filling flavored with wine, fresh thyme, clove and nutmeg is based on a recipe by David Leite. Every time I serve these they disappear in moments. I hope you can find the Portuguese sausages they are what makes these pies so special. 

Whole wheat flaky pastry ingredients:

200 grams unsalted butter, chilled
110 grams whole wheat pastry flour
220 grams bleached all purpose flour 
1 1/2 tsp fine sea salt
3/4 tsp baking powder
130 grams sour cream

Filling ingredients:

2 tbsp olive oil
100 grams linguiça, chouriço (or other spicy) sausage, minced
200 grams yellow onion, finely chopped
2 garlic cloves, minced
1/4 cup dry white wine
1/4 cup chicken stock
1 tbsp all-purpose flour 
2 tbsp Malegueta (or chili flakes to taste)
226 grams boneless skinless chicken thighs, chopped finely
2 tsp fresh thyme
Pinch fresh ground nutmeg
Pinch ground cloves
fresh ground black pepper to taste

Egg wash:
50 grams (1 large) egg
1 tbsp water
Pinch fine sea salt

Method:

1. Freeze the butter for 10 minutes.
2. Combine all dry ingredients in a food processor and pulse until combined.
3. Add the semi-frozen butter and pulse until the butter is the size of peas. 
4. Add in sour cream and pulse until just combined.
5. Dump the dough into large ziplock bag. It will still be crumbly. 
6. Knead from the outside of the bag until dough comes together in a disk.
7. Wrap in plastic wrap and chill for 45 minutes.
8. Meanwhile fry the sausage in the olive oil until crisp and caramelized. 
9. Transfer to drain on paper towels. Leave the fat from the sausage in the pan.
10. Mix chopped chicken with the malegueta 
11. Add chicken to the pan cook until cooked through remembering that it will continue to cook in the oven. Remove the chicken and add to the cooked sausage.
12. Add more oil to the pan if necessary.
13. Sauté the onion until soft and translucent. 
14. Add garlic and sauté until fragrant. 
15. Turn heat to high and add wine, stock and flour.
16. Cook until liquid thickens stirring constantly. 
17. Add the cooked sausage, chicken, thyme, nutmeg and cloves (also chili flakes if not using the malagueta. 
18. Season with salt and pepper. Taste and adjust any of the other seasonings. 
19. Let cool completely. 

Assembly:

1. Preheat oven to 400F/204C
2. Roll pastry 1/16th of an inch
3. Cut into rounds which will fit egg tart tins or a muffin tin. Each pie will need a base and a top. Cut the bottom larger than the top. 
4. Place the larger round into the tin. Fill withe the chicken and sausage mixture. Top with the smaller round and crimp the edges together. 
5. Whisk the egg wash ingredients together and brush onto the top of each pie. 
6. Cut a small vent in the center for steam. 
7. Place in the refrigerator or freezer until the pastry is firm and cold. 
8. Bake until golden. The time will vary depending on which size tins you use. 
9. Serve warm.