Brazilian recipe
Homemade Whole Wheat Chicken Empadão (Empadão de frango integral)
A nourishing take on the Brazilian classic, this whole wheat chicken empadão features a crispy crust and a savory, creamy ricotta-based filling.
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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 fiber
1 egg
1 tsp salt
1 dessert spoon baking powder
100 g margarine
Soy oil (as needed to bind the dough)
1 egg yolk (for egg wash)
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 fiber
1 egg
1 tsp salt
1 dessert spoon baking powder
100 g margarine
Soy oil (as needed to bind the dough)
1 egg yolk (for egg wash)
Where to find ingredients
Find chicken, produce, and dairy in the aisles of local food stores and supermarkets. Whole wheat flour and wheat fiber can typically be found in the health food or baking sections. Margarine and pantry staples like cornstarch and soy oil are available in the main baking aisles.
Preparation method
- Prepare the chicken breast by boiling and shredding it
- In a bowl, prepare the filling: mash the ricotta. Add about 1/2 cup of milk, 1 tablespoon of cornstarch (or flour) and salt to taste, mixing thoroughly to bind. Incorporate the chopped parsley, green onions, and other seasonings of your choice
- Allow the filling to cool down completely
- In a large mixing bowl, combine all dry ingredients: cornstarch, whole wheat flour, all-purpose flour, wheat fiber, salt, and baking powder
- Add the egg and margarine to the dry mixture and work the dough until it reaches a crumbly consistency
- Gradually add soy oil, only as much as needed for the dough to bind and pull away from your hands without sticking
- To assemble, prepare the crust top: place a portion of the dough inside a plastic bag and roll it out into a rectangle shape that fits your baking dish
- In a 30 cm diameter baking dish, line the bottom and sides with the remaining dough, rolling it out thinly
- Fill the dish with the cooled chicken mixture
- Cover the filling with the top crust prepared in the plastic bag
- Brush the surface of the dough with the 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 watercress salad
Observations
The whole wheat chicken empadão is a wholesome variation of the traditional Brazilian savory pie, offering a nutrient-dense alternative without compromising on comfort.
This recipe marries a crisp whole wheat pastry with a flavorful mixture of chicken and ricotta, making it a stellar choice for anyone prioritizing balanced, practical, and hearty meals. It is perfectly suited for a weeknight dinner, a weekend lunch, or as a convenient packable meal.
This recipe marries a crisp whole wheat pastry with a flavorful mixture of chicken and ricotta, making it a stellar choice for anyone prioritizing balanced, practical, and hearty meals. It is perfectly suited for a weeknight dinner, a weekend lunch, or as a convenient packable meal.
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