Brazilian recipe
Homemade Wholemeal Chicken Empadão (Empadão de frango integral)
A nutritious twist on the classic Brazilian savoury pie, featuring a golden wholemeal pastry and a luscious, creamy chicken filling.
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Ingredients
1 kg chicken breast, cooked and shredded
300 g fresh ricotta
Milk, to bind the filling
Finely chopped parsley, to taste
Finely chopped spring onion, to taste
1 cup cornflour
1 cup wholemeal plain flour
1 cup standard plain flour
1 cup wheat bran
1 egg
1 tsp salt
1 dessertspoon baking powder
100 g margarine
Soybean oil, as needed to bind the dough
Egg yolk, for egg wash
300 g fresh ricotta
Milk, to bind the filling
Finely chopped parsley, to taste
Finely chopped spring onion, to taste
1 cup cornflour
1 cup wholemeal plain flour
1 cup standard plain flour
1 cup wheat bran
1 egg
1 tsp salt
1 dessertspoon baking powder
100 g margarine
Soybean oil, as needed to bind the dough
Egg yolk, for egg wash
Where to find ingredients
You can find chicken, fresh produce, and dairy products at major Australian supermarkets like Coles or Woolworths. Wholemeal flour and wheat bran are located in the baking aisle or health food section; cornflour (often labelled as cornstarch in other regions, but 'cornflour' is the local term) is found in the baking section as well.
Preparation method
- Prepare the chicken breast by boiling it until cooked through and shredding it finely.
- In a mixing bowl, prepare the filling by mashing the ricotta. Add about 1/2 cup of milk, 1 tablespoon of cornflour (or plain flour), and salt to taste, mixing well until it reaches a smooth, spreadable consistency. Fold in the chopped parsley, spring onion, and any other seasonings of your choosing.
- Allow the filling to cool down completely.
- In a separate large bowl, combine the dry ingredients for the pastry: cornflour, wholemeal flour, plain flour, wheat bran, salt, and baking powder.
- Add the egg and margarine to the dry mixture and work the ingredients with your fingertips until the texture resembles coarse crumbs.
- Gradually add the soybean oil, mixing just until the dough comes together and pulls away from your hands without sticking.
- To assemble the pie, prepare the lid: place a portion of the dough inside a plastic bag or between two sheets of baking paper and roll it out into a rectangular shape large enough to cover your baking dish.
- Line a baking dish (approximately 30 cm in diameter) with the remaining dough, pressing it evenly across the base and up the sides to form a thin crust.
- Spread the cooled chicken filling evenly into the prepared crust.
- Carefully drape the rolled-out dough lid over the filling and seal the edges.
- Brush the top of the pastry with the beaten egg yolk for a glossy finish.
- Bake in a preheated oven at 200°C for approximately 30 minutes, or until the pastry is golden brown.
- Serve the empadão while warm, paired with brown rice and a fresh watercress salad.
Observations
This wholemeal chicken empadão offers a wholesome take on a beloved Brazilian comfort food classic. By incorporating whole grains, it provides a more fibrous, nutrient-dense profile while maintaining that distinct, soul-warming flavour you expect from a homemade pie.
Crafted with a crisp wholemeal crust and a savoury blend of shredded chicken and ricotta, this dish is perfect for a balanced lunch or a hearty dinner. It is a practical, crowd-pleasing choice that travels well, making it a reliable option for meal prep or casual family gatherings.
Crafted with a crisp wholemeal crust and a savoury blend of shredded chicken and ricotta, this dish is perfect for a balanced lunch or a hearty dinner. It is a practical, crowd-pleasing choice that travels well, making it a reliable option for meal prep or casual family gatherings.
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