By Chef Anderson Medeiros, from Restaurante Platinão Campo Grande, in reference to grandma’s food

This patty recipe, it tastes like childhood, I remember my maternal grandmother (Vó Naime) a lot. She was a confectioner, since I was a child I spent the weekends at her house to watch her make cakes, sweets, delicacies …
s empadinhas were her trademark, due to the caprice of making each mold. I was there, enchanted by that alchemy, waiting with mouth water for the batch to come out and smell that aroma all over the house.
I remember it was a joy to know that we would have patties for the afternoon snack.
My grandmother has already left, she is no longer with us, but when making the patties, it is as if he were present, it is to relive an unforgettable moment, an affective memory that only makes me feel good.

Pie pastry:
200g wheat flour
100g butter
1 egg
20ml water
Pinch salt

Mix all the ingredients, no need to knead, wrap film paper and rest for 30m in the refrigerator

Filling:
200g shredded chicken breast
2 cloves garlic
1 tablespoon olive oil
2 chopped tomatoes
1/2 chopped yellow pepper
1 cup curd
Olive to taste

Heat the oil, put the garlic, the chopped tomatoes, the pepper, cook for about 5 minutes, then put the shredded chicken, cook a little more, add the curd mix well, leaving it very creamy, turn off the heat and add olives
Ready! just assemble the empadinhas

Bake in a preheated 180g oven until the pies are golden brown.
Yield 10 to 12 patties