Brazilian recipe
Homemade Whole-Wheat Chicken Empadão (Empadão de frango integral)
A nutritious take on a Brazilian classic, this whole-wheat chicken pie features a crisp, rustic crust and a creamy, flavorful filling. Perfect for a balanced lunch or dinner.
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Ingredients
1 kg cooked and shredded chicken breast
300 g fresh ricotta
Milk (as needed to bind the filling)
Chopped parsley to taste
Chopped green onions to taste
1 cup cornstarch
1 cup whole-wheat flour
1 cup all-purpose flour
1 cup wheat bran
1 egg
1 tsp salt
1 dessert spoon baking powder
100 g margarine
Soybean oil (to bind the dough)
Egg yolk (for brushing)
300 g fresh ricotta
Milk (as needed to bind the filling)
Chopped parsley to taste
Chopped green onions to taste
1 cup cornstarch
1 cup whole-wheat flour
1 cup all-purpose flour
1 cup wheat bran
1 egg
1 tsp salt
1 dessert spoon baking powder
100 g margarine
Soybean oil (to bind the dough)
Egg yolk (for brushing)
Where to find ingredients
You can find chicken, fresh ricotta, and eggs in the meat and dairy aisles of local supermarkets like Massy Stores or Popular Discounts. For staples such as whole-wheat flour and wheat bran, check the baking supplies or health food sections. Cornstarch and oils are available in the general baking aisle.
Preparation method
- Cook the chicken breast and shred it thoroughly.
- In a bowl, prepare the filling: mash the ricotta. Add about 1/2 cup of milk, 1 tablespoon of cornstarch (or wheat flour), and salt to taste, mixing well until smooth. Stir in the chopped parsley, green onions, and any other seasonings of your choice.
- Allow the filling to cool down completely.
- In a large mixing bowl, whisk together the dry dough ingredients: cornstarch, whole-wheat flour, all-purpose flour, wheat bran, salt, and baking powder.
- Add the egg and margarine to the dry mixture, working it with your hands until the texture resembles coarse crumbs.
- Gradually add soybean oil, just enough to bring the dough together so it holds its shape without sticking to your hands.
- To assemble, prepare the lid: place a portion of the dough between sheets of plastic wrap and roll it out into a rectangle sized to cover your baking dish.
- Using the remaining dough, line the bottom and sides of a 30 cm diameter baking dish, ensuring an even, thin layer.
- Spread the cooled chicken filling evenly over the bottom crust.
- Carefully place the rolled-out dough lid over the filling.
- Brush the top of the crust with beaten egg yolk.
- Bake in a preheated oven at 200°C for approximately 30 minutes, or until golden brown.
- Serve the empadão warm, paired with brown rice and fresh watercress salad.
Observations
The whole-wheat chicken empadão is a wholesome twist on the traditional Brazilian staple, offering a more nutrient-dense profile without sacrificing any of the comforting, savory depth expected from this iconic dish.
This recipe pairs a crisp whole-wheat pastry with a creamy filling of shredded chicken and ricotta, creating a balanced and hearty meal. It is a fantastic choice for family dinners, meal prep, or any occasion that calls for a satisfying, homemade dish.
This recipe pairs a crisp whole-wheat pastry with a creamy filling of shredded chicken and ricotta, creating a balanced and hearty meal. It is a fantastic choice for family dinners, meal prep, or any occasion that calls for a satisfying, homemade dish.
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