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Empadão de Frango
A classic Brazilian double-crust chicken pie, known for its creamy, savory filling encased in a tender, buttery pastry. Perfect for gatherings and celebrations.
ð§ ææ
- 400 g All-purpose flour(For the pastry dough.)
- 200 g Unsalted butter(Cold and cubed, for the pastry dough.)
- 1 large Egg yolk(For the pastry dough, helps bind and enrich.)
- 2-4 tablespoons Ice water(As needed, for the pastry dough.)
- 500 g Cooked chicken(Shredded or finely diced. Rotisserie chicken works well.)
- 200 g Hearts of palm(Drained and chopped.)
- 100 g Green olives(Pitted and chopped.)
- 200 ml Heavy cream(For the creamy filling.)
- 1 medium Onion(Finely chopped.)
- 2 cloves Garlic(Minced.)
- 2 tablespoons Olive oil(For sautéing aromatics.)
- to taste Salt
- to taste Black pepper
- 1 large Egg(Beaten, for egg wash.)
ðšâð³ äœãæ¹
- 1
Prepare the pastry dough: In a large bowl, combine the flour and a pinch of salt. Cut in the cold, cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. In a small bowl, whisk together the egg yolk and 2 tablespoons of ice water. Gradually add this to the flour mixture, mixing until the dough just comes together. Add more ice water, 1 tablespoon at a time, if needed. Do not overmix. Divide the dough in half, flatten each half into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
â±ïž 20 minutes (plus 30 minutes chilling) - 2
Prepare the filling: Heat olive oil in a skillet over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. In a large bowl, combine the shredded cooked chicken, chopped hearts of palm, chopped olives, sautéed onion and garlic mixture, and heavy cream. Season with salt and pepper to taste. Mix well until all ingredients are evenly distributed and the chicken is coated in the creamy mixture.
â±ïž 15 minutes - 3
Assemble the empadão: Preheat your oven to 190°C (375°F). Lightly grease a 9-inch pie dish or a similar-sized round baking dish. On a lightly floured surface, roll out one disc of dough into a circle large enough to line the bottom and sides of the prepared dish. Carefully transfer the dough to the dish, pressing it gently into the bottom and up the sides. Pour the chicken filling evenly into the pastry-lined dish. Roll out the second disc of dough into a circle for the top crust. Place it over the filling and crimp the edges of the top and bottom crusts together to seal. Cut a few slits in the top crust to allow steam to escape. Brush the top crust evenly with the beaten egg wash for a golden finish.
â±ïž 15 minutes - 4
Bake the empadão: Place the assembled pie on a baking sheet (to catch any drips) and bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling. If the crust starts to brown too quickly, you can loosely tent it with aluminum foil. Once baked, remove from the oven and let it rest for at least 10-15 minutes before slicing and serving.
â±ïž 45-50 minutes
ð¡ ããã®ã³ã
- âFor an even richer pastry, you can add a tablespoon of sugar to the dry ingredients.
- âEnsure the butter and water for the dough are very cold for a flaky crust.
- âHearts of palm are a signature ingredient, providing a unique texture and subtle flavor.
- âThis empadão is delicious served warm, at room temperature, or even cold, making it versatile for any occasion.
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- Substitute the chicken with cooked shrimp for a seafood version.
- For individual portions, use smaller tartlet tins to make 'empadinhas'.