Mini Chicken Pies from Authentic Brazilian Home Cooking by Olivia Mesquita

Ingredients

• 4 oz (113 g) catupiry cheese or cream cheese
• ¼ cup (15 g) chopped parsley
• ½ cup (120 ml) chicken broth
• ⅓ cup (80 ml) tomato sauce
• Hot sauce, as desired
• ½ cup (90 g) chopped pitted green olives
• freshly ground black pepper, as desired
• 1 tbsp (8 g) flour
• ⅓ cup (80 ml) whole milk
• 1 tbsp (15 ml) olive oil
• Kosher salt, as desired
• 1 lb (454 g) chicken breast
• Egg wash for brushing the empadinhas
• 3 cloves garlic, finely minced
• 1 Roma tomato, finely diced
• 1 small onion, finely chopped
• 1 tbsp (14 g) butter
• 2 cups (480 g) all-purpose flour
• 1 tsp kosher salt
• ¾ cup (170 g) unsalted butter, softened
• 1 large egg
• 1 egg yolk
• Cold water (optional)