Brazilian recipe
Homemade Wholegrain Chicken Empadão (Empadão de frango integral)
A nutritious take on the classic Brazilian pie, featuring a crisp wholegrain crust and a velvety chicken and ricotta filling. Perfect for a hearty, wholesome meal.
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Ingredients
1 kg cooked and shredded chicken breast
300 g fresh ricotta
Milk (to bind the filling)
Chopped flat-leaf parsley to taste
Chopped spring onions to taste
1 cup cornflour
1 cup wholewheat flour
1 cup plain white flour
1 cup wheat bran
1 egg
1 tsp salt
1 dessertspoon baking powder
100 g margarine
Vegetable oil (as needed for dough consistency)
1 egg yolk (for glazing)
300 g fresh ricotta
Milk (to bind the filling)
Chopped flat-leaf parsley to taste
Chopped spring onions to taste
1 cup cornflour
1 cup wholewheat flour
1 cup plain white flour
1 cup wheat bran
1 egg
1 tsp salt
1 dessertspoon baking powder
100 g margarine
Vegetable oil (as needed for dough consistency)
1 egg yolk (for glazing)
Where to find ingredients
Chicken, fresh ricotta, and seasonal herbs are available at most supermarkets and local greengrocers. Wheat bran and wholewheat flour can be found in the health food or baking aisle. As a substitute for Brazilian-style margarine, a high-quality block butter may be used for a richer flavour.
Preparation method
- Cook the chicken breast thoroughly and shred it finely.
- In a large bowl, crumble or mash the ricotta. Stir in about 1/2 cup of milk, 1 tablespoon of cornflour, and salt to taste, mixing until smooth. Fold in the chopped parsley, spring onions, and any additional seasonings you prefer.
- Set the filling aside to cool completely.
- In a separate large mixing bowl, combine the dry ingredients: cornflour, wholewheat flour, white flour, wheat bran, salt, and baking powder.
- Add the egg and margarine to the dry mixture, rubbing it together with your fingertips until it resembles coarse breadcrumbs.
- Drizzle in the vegetable oil gradually, mixing until the dough binds together and pulls away cleanly from your hands without being sticky.
- To assemble the pie, place a portion of the dough inside a large plastic food bag and roll it out into a rectangle large enough to cover your baking dish.
- Press the remaining dough into the base and up the sides of a 30 cm diameter pie dish, ensuring it is rolled out thinly and evenly.
- Fill the pastry case with the cooled chicken and ricotta mixture.
- Carefully drape the rolled-out dough sheet over the filling to create the lid, trimming any excess and sealing the edges.
- Brush the top of the pastry with the beaten egg yolk for a golden finish.
- Bake in a preheated oven at 200°C for approximately 30 minutes, or until the crust is golden brown.
- Serve the empadão warm, ideally accompanied by brown rice and a crisp watercress salad.
Observations
This wholegrain chicken empadão offers a wholesome spin on the traditional Brazilian savoury pie, delivering a deeply satisfying texture without compromising on flavour.
By combining a nutty, crisp wholewheat pastry with a savoury filling of shredded chicken and fresh ricotta, this dish strikes the perfect balance for a nourishing main course. It is a fantastic option for easy midweek dinners, lunchboxes, or a comforting weekend meal.
By combining a nutty, crisp wholewheat pastry with a savoury filling of shredded chicken and fresh ricotta, this dish strikes the perfect balance for a nourishing main course. It is a fantastic option for easy midweek dinners, lunchboxes, or a comforting weekend meal.
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