Cook Along: Empadão — The Culinary Codex

Cook Along: Empadão

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Crust: 500g all-purpose flour
250g cold butter, cubed
2 egg yolks
1 tsp salt
3-4 tbsp ice water
Filling: 600g chicken breast, cooked and shredded
1 can hearts of palm, sliced
1 cup corn kernels
100g green olives, sliced
3 hard-boiled eggs, sliced
1 large onion, diced
3 cloves garlic, minced
200ml heavy cream
2 tbsp butter
2 tbsp all-purpose flour
Salt and pepper
1 egg yolk for glazing

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