The Brazilian Empadão is a rich, savory pie that perfectly encapsulates the heartiness of Brazilian home-cooking. This layered pastry, filled with a flavorful chicken mixture, is an ideal centerpiece for family gatherings, acting as a delicious bridge between generations.
Equipment Required for the recipe
- Rolling pin
- Large mixing bowl
- Large skillet or pan
- 9-inch pie dish
- Knife or pastry cutter
- Fork
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Estimated time
- Preparation time: 30 minutes
- Cooking time: 45 minutes
- Total time: 1 hour 15 minutes
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Ingredients
- For the dough:
- 3 cups of all-purpose flour
- 1 cup of unsalted butter, cold and cubed
- 1 teaspoon of salt
- 1 large egg
- 1/4 cup of cold water
- For the filling:
- 2 chicken breasts, cooked and shredded
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 can of diced tomatoes (drained)
- 1/2 cup of sliced olives
- 1/2 cup of corn kernels
- 2 tablespoons of olive oil
- Salt and pepper to taste
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Instructions
- For the dough: In a large mixing bowl, combine flour and salt. Incorporate the cold butter using your fingers or a pastry cutter until the mixture resembles coarse crumbs.
- Beat the egg and water together and gradually mix into the flour until a dough forms.
- Knead the dough lightly, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- For the filling: In a large skillet, heat olive oil over medium heat. Add onions and garlic, sautéing until translucent.
- Add shredded chicken, tomatoes, olives, and corn. Season with salt and pepper. Cook for about 10 minutes, stirring occasionally. Remove from heat and let cool.
- Preheat the oven to 375°F (190°C).
- Divide the dough into two portions, one slightly larger than the other. Roll out the larger portion to fit the base and sides of the pie dish.
- Place the rolled dough in the dish, pressing it gently against the sides. Fill with the chicken mixture.
- Roll out the second portion of the dough and cover the pie. Trim any excess dough and crimp the edges to seal.
- Make a few slits on the top layer for steam to escape. Optionally, brush the top with an egg wash for a golden finish.
- Bake in the preheated oven for approximately 40-45 minutes or until golden brown.
- Allow it to cool slightly before serving.
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Important notes about the recipe
- The dough must be kept cold before rolling to ensure a flaky crust.
- The filling can be customized by adding vegetables or substituting meats as per preference.
- The Empadão can be made ahead and baked just before serving.
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Conclusion
The Brazilian Empadão is a testament to Brazil’s rich culinary tapestry, offering a delightful blend of textures and flavors. The flaky crust juxtaposed against the robust chicken filling creates a harmonious dance on the palate. Whether it’s a festive occasion or just a comforting weekend meal, this pie is sure to win hearts, making every bite a trip down the memory lane of Brazilian homes. So, roll up those sleeves and bring a piece of Brazil to your kitchen with this timeless recipe.
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Nutritional Information per serving
- Calories: 450
- Protein: 25g
- Fat: 20g
- Fiber: 2g
- Sodium: 550mg
- Sugar: 3g
- Carbohydrates: 45g
- Cholesterol: 85mg
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Serving Size: 1 slice
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