Brazilian recipe
Wholewheat Chicken Pot Pie (Empadão de frango integral)
A wholesome, nutritious take on the classic Brazilian savory pie, featuring a crunchy whole-grain crust and a rich, creamy shredded chicken filling.
0.0 / 5 by 0 Reviews
Ingredients
1 kg cooked and shredded chicken breast
300 g fresh ricotta
Milk (to bind the filling)
Chopped parsley to taste
Chopped spring onions to taste
1 cup cornstarch
1 cup wholewheat flour
1 cup all-purpose wheat flour
1 cup wheat bran
1 egg
1 teaspoon salt
1 dessert spoon baking powder
100 g margarine
Vegetable oil (to bind the dough)
Egg yolk (for brushing)
300 g fresh ricotta
Milk (to bind the filling)
Chopped parsley to taste
Chopped spring onions to taste
1 cup cornstarch
1 cup wholewheat flour
1 cup all-purpose wheat flour
1 cup wheat bran
1 egg
1 teaspoon salt
1 dessert spoon baking powder
100 g margarine
Vegetable oil (to bind the dough)
Egg yolk (for brushing)
Where to find ingredients
You can find these ingredients at local supermarkets like Naivas or Quickmart, often located in the flour/baking aisle and the fresh dairy/deli section. For the best result, use fresh ricotta from the deli counter. If wheat bran is unavailable, it can be substituted with an equal measure of ground oats, though it will slightly alter the traditional texture.
Preparation method
- Boil the chicken breast until cooked through, then shred it finely.
- In a mixing bowl, prepare the filling: mash the ricotta. Stir in about 1/2 cup of milk, 1 tablespoon of cornstarch (or wheat flour), and salt to taste, mixing thoroughly to create a cohesive texture. Fold in the chopped parsley, spring onions, and your preferred seasonings.
- Set the filling aside to cool down completely.
- In a separate large bowl, combine the dry ingredients for the dough: cornstarch, wholewheat flour, all-purpose flour, wheat bran, salt, and baking powder.
- Add the egg and margarine to the dry mixture and work the ingredients with your fingertips until the texture resembles coarse crumbs.
- Gradually add vegetable oil until the dough is smooth, holds its shape, and releases cleanly from your hands.
- To assemble, prepare the lid: place a portion of the dough inside a plastic bag and roll it out into a rectangle large enough to cover your baking dish.
- Line the bottom and sides of a 30 cm diameter baking dish with the remaining dough, ensuring it is rolled out thinly.
- Spread the cooled chicken and ricotta filling evenly over the base.
- Carefully cover the filling with the rolled-out dough lid.
- Brush the top surface of the crust with an egg yolk for a golden finish.
- Bake in an oven preheated to 200°C for approximately 30 minutes, or until the crust is golden brown.
- Serve the pie warm, ideally paired with brown rice and a fresh watercress salad.
Observations
The wholewheat Empadão de frango is a nutritious twist on the beloved Brazilian classic, perfect for those seeking a balanced meal without compromising on traditional comfort food flavors.
This recipe pairs a hearty whole-grain crust with a savory filling of shredded chicken and ricotta, creating a satisfying dish that is as practical as it is delicious. It is a fantastic choice for family lunches, dinners, or packed meals to go.
This recipe pairs a hearty whole-grain crust with a savory filling of shredded chicken and ricotta, creating a satisfying dish that is as practical as it is delicious. It is a fantastic choice for family lunches, dinners, or packed meals to go.
Ratings and comments