Empadão

Name: Empadão
Cook time: 130 min
Total time: 130 min
Yield: 8 servings
Cuisine: Brazilian
Ingredients: 350g All-purpose Flour; 200g Unsalted Butter, cold, cubed; 1 large Egg; 1/2 tsp Salt, fine; 1 tsp Baking Powder; 3 tbsp Water, cold, as needed to bind; 600g Chicken Breast, boneless, skinless; 250ml Chicken Broth; 2 tbsp Olive Oil; 1 medium Onion, finely chopped; 3 cloves of Garlic, minced; 2 Tomatoes, diced; 1 tbsp Tomato Paste; 1 Bay Leaf; 1 tsp Sweet Paprika; 1/2 tsp Pepper (Black); 1 tsp Salt, to taste; 1 tbsp All-purpose Flour, to thicken; 80g Green Olives, pitted and chopped; 80g Corn Kernels, about 1/2 cup; 80g Peas, about 1/2 cup; 2 tbsp Parsley, chopped; 200g Requeijão Cremoso, Catupiry-style, for layering; 1 Egg Yolk, for egg wash; 1 tbsp Milk, for egg wash

Empadão is a comforting Portuguese-style chicken pie with a buttery, tender crust and a creamy, savory filling studded with olives, corn and peas. Rich and aromatic, it’s perfect for family dinners or to slice and serve at gatherings — golden on the outside, melts-in-your-mouth inside.

Empadão is a comforting Portuguese-style chicken pie with a buttery, tender crust and a creamy, savory filling studded with olives... Show more

Traditional Brazilian Recipe

Health Grade

C- · Balanced

Rating

4.0

Time

2 hrs

Price

1,01 €

Calories

638 kcal

meal prep

low sugar

kid friendly

comfort food

Method

Rinse the produce

Give the Tomatoes and Parsley a quick rinse under cool water, then pat them dry well. Keeping them dry helps the filling stay rich instead of watery.

Chop the filling prep

Peel and finely chop the Onion. Peel and mince the Garlic. Dice the tomatoes, chop the parsley, and chop the Green Olives, pitting them first if needed. Set everything within reach so the filling comes together smoothly once the pan is hot.

Cook the chicken

Place the Chicken Breast in a wide skillet or saucepan with the Chicken Broth and the Bay Leaf. Bring it to a gentle simmer over medium heat, cover, and cook for 12 to 15 minutes, turning once, until the chicken is cooked through and no longer pink in the center. Transfer the chicken to a plate, save all the cooking liquid, and shred the meat with two forks while it is still warm.

Make the dough

In a large bowl, combine the All-purpose Flour, Unsalted Butter, Egg, Salt, and Baking Powder. Rub the butter into the flour mixture with your fingertips until it looks sandy with a few pea-size bits still visible. Add the egg and mix, then drizzle in the Water a little at a time until the dough just holds together when pressed. Turn it out onto the counter, bring it together with a few gentle folds, and divide it into 2 pieces, one slightly larger for the base.

Chill the dough

Flatten both pieces of dough into disks, wrap them, and chill for 30 minutes. This firms up the butter and makes the crust much easier to roll and shape.

Cook the filling

Heat the Olive Oil in a large skillet over medium heat. Add the onion with a small pinch of salt and cook for 4 to 5 minutes, stirring, until soft and lightly golden. Stir in the garlic for about 30 seconds, then add the tomatoes, Tomato Paste, the reserved bay leaf, Sweet Paprika, Pepper (Black), and the remaining salt; cook until the tomatoes soften and the mixture looks jammy. Add the shredded chicken, sprinkle in the remaining tablespoon of flour, and stir for 1 minute so the flour loses its raw taste. Pour in the reserved cooking liquid a little at a time, then stir in the green olives, Corn Kernels, Peas, and parsley. Let it simmer for 5 minutes, stirring now and then, until the filling is thick, creamy, and no longer soupy; remove the bay leaf and let the filling cool until warm, not hot.

Preheat the oven

Heat the oven to 375° F. If you can, place a rack in the lower-middle part of the oven so the bottom crust bakes through nicely.

Assemble the pie

Roll the larger piece of dough between two sheets of parchment until large enough to line a 9-inch pie dish. Press it into the dish, letting the dough come up the sides. Spoon in half of the cooled filling, spread the Requeijão Cremoso over it in an even layer, then cover with the remaining filling. Roll out the second piece of dough for the lid, place it on top, trim any excess, and press the edges together to seal. Crimp the border with your fingers or a fork, then cut a small vent in the center so steam can escape.

Whisk the egg wash

In a small bowl, whisk the Egg Yolk with the Milk until smooth and fluid.

Bake until golden

Brush the top of the pie all over with the egg wash. Bake for 35 to 45 minutes, until the crust is deeply golden and the filling is bubbling lightly through the vent. If the top is browning too quickly before the center is fully hot, loosely cover it with foil for the remaining time.