Brazilian recipe
Creamy Chicken Pie: A Brazilian Family Favourite
This creamy chicken pie is a true Brazilian comfort food classic, pairing a simple, quick-to-make pastry with a succulent, flavourful filling.
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Ingredients
2 cups plain flour
1 egg
100 g margarine
1 tsp baking powder
1/2 tsp salt
250 g cooked chicken breast, shredded
1 onion, finely chopped
1/2 cup tomato passata
1/2 cup fresh coriander, chopped
5 eggs
1 small carton (approx. 200 ml) single cream
100 g mild white cheese (like Emmental or mild cheddar), cubed
Salt to taste
Black pepper to taste
1 pinch baking powder
1 egg
100 g margarine
1 tsp baking powder
1/2 tsp salt
250 g cooked chicken breast, shredded
1 onion, finely chopped
1/2 cup tomato passata
1/2 cup fresh coriander, chopped
5 eggs
1 small carton (approx. 200 ml) single cream
100 g mild white cheese (like Emmental or mild cheddar), cubed
Salt to taste
Black pepper to taste
1 pinch baking powder
Where to find ingredients
Most ingredients are pantry staples available at any Irish supermarket like Dunnes, SuperValu, or Tesco. For the 'cheiro-verde', look for fresh coriander (often labelled as such) in the herb section. If you want a more authentic Brazilian flavour for the cheese, you can occasionally find 'queijo prato' in specialty Latin American shops in Dublin or Cork, but mild white cheddar or Emmental work perfectly as local, reliable alternatives. Ensure the single cream is standard whipping or cooking cream.
Preparation method
- Whisk the flour, egg, margarine, the first measure of baking powder, and salt together in a large mixing bowl
- Knead the mixture by hand until you have a smooth, uniform dough
- Grease a baking tin and press the dough evenly to cover the bottom and sides
- Make the filling by gently sautéing the onion, then stirring in the tomato passata and fresh coriander
- Fold in the shredded chicken and mix thoroughly until well combined
- Spread the chicken mixture evenly over the base of the raw pastry
- Scatter the cubed cheese over the top of the chicken layer
- Whisk the egg whites into soft peaks and then gently fold in the yolks
- Mix the single cream, salt, pepper, and the pinch of baking powder into the beaten eggs
- Pour this creamy egg mixture carefully over the filling
- Bake in a preheated oven at a medium heat (180°C) for about 40 minutes, or until the top is golden and set
Observations
A perfect option for a no-fuss weeknight dinner, this pie is always a crowd-pleaser thanks to its soft, melt-in-the-mouth pastry and punchy, well-seasoned chicken filling.
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