Brazilian recipe
Whole Wheat Savoury Chicken Pie (Empadão de frango integral)
A wholesome and flavourful whole wheat chicken pie featuring a crisp crust and a creamy filling. A nourishing and comforting dish for any main meal.
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Ingredients
1 kg cooked and shredded chicken breast
300 g fresh ricotta cheese
Milk (as needed for binding)
Chopped fresh parsley to taste
Chopped green onions to taste
1 cup cornstarch
1 cup whole wheat flour
1 cup all-purpose 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)
Egg yolk (for glazing)
300 g fresh ricotta cheese
Milk (as needed for binding)
Chopped fresh parsley to taste
Chopped green onions to taste
1 cup cornstarch
1 cup whole wheat flour
1 cup all-purpose 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)
Egg yolk (for glazing)
Where to find ingredients
You can find these staples at local markets or supermarkets in Guyana. Fresh ricotta and poultry are usually found in the dairy and meat sections, while whole wheat flour and wheat bran can be sourced from the baking aisles. If fresh ricotta is unavailable, a firm cottage cheese can be used as a substitute.
Preparation method
- Cook the chicken breast thoroughly and shred it into fine pieces.
- In a mixing bowl, prepare the filling: crumble or mash the ricotta. Add approximately 1/2 cup of milk, 1 tablespoon of cornstarch (or flour), and salt to taste, mixing until smooth. Fold in the chopped parsley, green onions, and any other seasonings of your choice.
- Allow the prepared filling to cool completely.
- In a large mixing bowl, combine the dry ingredients for the dough: cornstarch, whole wheat flour, white flour, wheat bran, salt, and baking powder.
- Add the egg and margarine to the dry mixture and rub together with your fingers until the texture resembles coarse crumbs.
- Gradually add vegetable oil in small amounts, mixing until the dough binds together and pulls away cleanly from your hands.
- To assemble, prepare the top crust: place a portion of the dough inside a clean plastic bag and roll it out into a rectangle, ensuring it is large enough to cover your baking dish.
- Using the remaining dough, line the bottom and sides of a 30 cm diameter baking dish, rolling it out thinly.
- Spread the cooled chicken filling evenly over the dough-lined base.
- Carefully place the rolled-out top crust over the filling, sealing the edges as needed.
- Brush the surface of the pie with a beaten egg yolk.
- Bake in a preheated oven at 200°C for approximately 30 minutes, or until the pastry is golden brown.
- Serve the pie warm, ideally paired with brown rice and a fresh watercress salad.
Observations
The whole wheat Empadão de frango is a nutritious twist on the classic Brazilian savoury pie, offering a balanced profile without compromising on the traditional, comforting taste.
This recipe pairs a crisp whole wheat crust with a savoury blend of shredded chicken and ricotta. It serves as an excellent option for those seeking practical, balanced meals, being just as suitable for family dinners as it is for packed lunches.
This recipe pairs a crisp whole wheat crust with a savoury blend of shredded chicken and ricotta. It serves as an excellent option for those seeking practical, balanced meals, being just as suitable for family dinners as it is for packed lunches.
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