Peixinhos da Horta - Green beans fried in a light batter Empadas de Galinha - Portuguese chicken pies Arroz de pato a Miravent - Duck with rice, Miravent- style Cherne no forno - Stone bass from the oven EMPADAS DE GALINHA - CHICKEN PIES Makes approximately 40 ‘empadas’ FILLING A large chicken 3 medium onions, chopped 3 bay leaves 1 bundle parsley 3 garlic cloves, thinly sliced sea salt and black pepper olive oil a glass of white wines some chorizo, finely chopped 9 sprigs of parsley, very finely chopped 6 tablespoons butter 6 tablespoons cornflour 1 litre cold milk PASTRY 920 g flour 400 g butter/margarine (soft but not melted) a glass white wine 3 eggs egg yolks for brushing the pies FILLING: Clean the chicken, cut it into small pieces and fry gently in a big pan with olive oil, the onion, bay leaf, garlic, ¾ of the parsley and ground pepper and sea salt. When golden, add a glass of white wine and some water. When tender, spoon the chicken out of the pan and discard the bones and skin. The rest of the food in the pan needs to be strained through a sieve. Then prepare a béchamel sauce. Melt the butter in a skillet. When it has stopped foaming, stir in the cornflour. While stirring for a few minutes, make sure it does not brown. Whisk in the cold milk. Continue to stir, cook until thickened. Place all the ingredients in a large saucepan and heat up to the boiling point. Reduce the liquid but leave the mixture moist. Add small pieces of chorizo and some finely chopped parsley. Set aside to cool. PASTRY: To start making the dough, mix all the ingredients in a bowl. Knead it very lightly. It should be pliable and not sticky. Roll out with a rolling pin and cut out rounds slightly larger than the patty tins and smaller rounds to use as lids. Line the tins by pressing the pastry lightly against the sides; fill them with the chicken stew. Put the lids on top by pressing the edges together. Brush with egg yolk. Bake in an oven preheated to 175 degrees C for about 10/15 minutes or until the pies have a rich golden colour.