Empada Santomense

Background

Empada Santomense is a savory island pie from São Tomé and Príncipe, reflecting Portuguese pastry techniques enriched by Gulf of Guinea flavors. It features a flaky crust wrapped around a hearty, celebratory filling. The dish is popular at gatherings and is just as welcome as a centerpiece for family meals, embodying homestyle comfort and coastal heritage.

Ingredients

• all-purpose-flour — 3 cups (about 360 g)
• butter — 180 g, cold and cubed
• salt — 1.5 tsp, plus more to taste
• eggs — 3 (2 for dough and filling, 1 reserved for wash)
• water — about 120 ml, cold
• chicken — 500 g, cooked and shredded or cut small
• onion — 1 large, finely diced
• garlic — 3 cloves, minced
• tomato — 2 medium, diced
• bell-pepper — 1 small, diced
• palm-oil — 2 tbsp
• black-pepper — 1 tsp, or to taste
• bay-leaf — 2
• paprika — 1 tsp
• chili — to taste
• vinegar — 1 tbsp
• parsley — small handful, chopped
• olives — 8–10, sliced

Equipment

• Mixing bowls, knife, and cutting board
• Skillet and saucepan
• Rolling pin and pie dish (22–24 cm)
• Pastry brush and fork

Preparation

1. Marinate the protein: In a bowl, combine chicken, vinegar, half the garlic, 1 bay-leaf, a pinch of salt, and a few grinds of black-pepper. Let it stand for 20 minutes.
2. Make the dough: In a large bowl, whisk together all-purpose-flour and 1 tsp salt. Rub in the cold butter until the mixture looks sandy with pea-sized bits. Add 1 beaten portion of the eggs and drizzle in cold water just until the dough comes together. Divide into two disks, wrap, and chill for 30 minutes.
3. Hard-boil for the filling: Place 1 of the eggs in a saucepan, cover with water, bring to a gentle boil, and cook for 9 minutes. Cool, peel, and chop; reserve.
4. Cook the filling base: Warm palm-oil in a skillet over medium heat. Add onion with a pinch of salt and cook until translucent for about 5 minutes. Stir in remaining garlic and the bell-pepper for 2 minutes.
5. Build flavor: Add tomato, paprika, a pinch of chili, remaining bay-leaf, and the marinated chicken with juices. Simmer, stirring occasionally, until the mixture is thick and glossy for 10–12 minutes. Season to taste with salt and black-pepper, then fold in olives and half the parsley. Off the heat, stir in the chopped eggs. Cool to room temperature.
6. Line the pie dish: On a lightly floured surface of all-purpose-flour, roll one dough disk into a circle a bit larger than your dish. Fit it into the dish, trimming any overhang to 2–3 cm.
7. Fill and cap: Spoon in the cooled filling. Roll the second dough disk to a round; place it on top. Trim, then crimp to seal. Cut a small vent.
8. Glaze: Beat the remaining portion of the eggs with a splash of water and brush over the top.

Bake

Preheat the oven to 190°C. Bake until the crust is deep golden and the edges bubble, about 35–45 minutes. Let the pie rest for 15 minutes before slicing to allow the filling to set.

How to Enjoy

Serve warm or at room temperature, sprinkled with the remaining parsley. Pair slices with a simple salad or steamed roots; the gentle heat from chili, the richness of palm-oil, and the aromatic lift from bay-leaf and paprika make the pie satisfying on its own. A wedge travels well for picnics and keeps its shape after the brief rest.

Storage and Reheating

• Refrigerate: Cool completely, then cover. Keeps for 2–3 days.
• Reheat: Warm covered at 160°C until heated through, checking after 15 minutes.
• Freeze: Wrap slices tightly; thaw overnight, then reheat gently.

Tips and Variations

• Crust: Keep the butter and water cold for extra flakiness, and avoid overworking the dough of all-purpose-flour.
• Spice balance: Adjust chili and black-pepper to taste; a pinch more salt at the end can brighten flavors.
• Garnish: A final shower of chopped parsley adds freshness; a few extra sliced olives on top before baking create a briny accent.