Quick Empadão de Frango

Ingredients

• 2 cups, shredded rotisserie or cooked chicken
• 1 can (14 oz) canned or jarred palm hearts, drained
• ¾ cup pitted green olives, sliced
• 1 cup heavy cream
• 1 package (17.3 oz), thawed puff pastry sheets
• 1 pinch salt and pepper to taste

Instructions

1. 1

   Set the oven to 400°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.

2. 2

   Drain the canned palm hearts in a colander; discard the liquid. Slice each palm heart lengthwise into thin strips, about 1/4-inch thick.

3. 3

   Slice the pitted green olives crosswise into thin rings, about 1/8-inch thick.

4. 4

   In a medium saucepan over medium heat, pour in the heavy cream and bring it to a gentle simmer, stirring once every 30 seconds, about 3 minutes. You'll see small bubbles form around the edges.

5. 5

   Add the shredded chicken to the hot cream and stir continuously until the chicken is heated through and the mixture is uniform, about 2 minutes.

6. 6

   Fold in the sliced palm hearts and green olives using a wooden spoon, lifting from the bottom of the pan and turning the mixture gently until everything is mixed, about 1 minute.

7. 7

   Taste the filling with a small spoon and add a small pinch of salt and a small pinch of pepper. Stir once and taste again. Repeat until it tastes savory and well-balanced.

8. 8

   Remove the pan from heat and set it aside to cool for 3 minutes so the filling is warm but not hot when you fill the pastry.

9. 9

   Unfold the thawed puff pastry sheets on a work surface and lay them flat. If using two sheets, place them so they overlap by about 1 inch in the center.

10. 10

    Spoon the chicken filling onto the center of the pastry sheets in a long mound, leaving a 2-inch border of empty pastry on all sides.

11. 11

    Fold one long edge of pastry over the filling, then fold the opposite long edge on top, overlapping them slightly in the center like a closed envelope.

12. 12

    Fold the short ends up and over the filled center, sealing them with a gentle press of your fingers so the pastry clings together.

13. 13

    Place the assembled empadão seam-side down on a rimmed baking sheet lined with parchment paper.

14. 14

    Slide the baking sheet into the preheated oven and bake until the pastry turns the color of warm honey and the edges just begin to look darker, about 12 minutes.

15. 15

    Remove the baking sheet from the oven using oven mitts and place it on a cool stovetop or trivet.

16. 16

    Let the empadão rest for 2 minutes, then slice it crosswise into 4 equal portions using a serrated knife and a gentle sawing motion.

17. 17

    Transfer each slice to a plate and serve warm.

Tools you’ll need

• oven
• rimmed baking sheet
• parchment paper
• medium saucepan
• wooden spoon
• colander
• cutting board
• serrated knife
• oven mitts

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