The Portuguese love eating “empadas,” small pies that are perfect for a light dinner or a mid-afternoon nibble. The art of making these treats reached great heights in the court of Dom Pedro II. The court’s chef, Domingos Rodrigues, regaled the royal guests with a wide variety of empadas made with fillings that ranged from wild boar to lamprey. His recipes are collected in The Art of Cooking, published in 1680.
Three centuries later, another great chef, José Avillez, turned his attention to the art of making empadas. His “Empadaria do Chef,” serves freshly-made empadas with fillings that would make Domingos Rodrigues proud. And we can enjoy these majestic treats without worrying about court intrigues.
Click here to see all the Empadaria do Chef locations.