Brazilian recipe
Wholemeal Chicken Pie (Empadão de frango integral)
A crisp wholemeal crust and a creamy chicken filling make this pie a satisfying choice for everyday meals, lunchboxes, or dinner.
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Ingredients
1 kg cooked, shredded chicken breast
300 g fresh ricotta
Milk, for binding the filling
Chopped parsley, to taste
Chopped spring onion, to taste
1 cup cornstarch
1 cup whole wheat flour
1 cup white flour
1 cup wheat bran
1 egg
1 teaspoon salt
1 dessert spoon baking powder
100 g margarine
Soybean oil, for binding the dough
Egg yolk, for brushing
300 g fresh ricotta
Milk, for binding the filling
Chopped parsley, to taste
Chopped spring onion, to taste
1 cup cornstarch
1 cup whole wheat flour
1 cup white flour
1 cup wheat bran
1 egg
1 teaspoon salt
1 dessert spoon baking powder
100 g margarine
Soybean oil, for binding the dough
Egg yolk, for brushing
Where to find ingredients
Find the ingredients in the baking aisle, dairy section, fresh herbs section, and poultry counter at local supermarkets or neighborhood grocery stores. If needed, use milk as the bind for the filling and soybean oil for the dough; ricotta may be substituted with fresh farmer’s cheese.
Preparation method
- Prepare the chicken breast, cook it, and shred it
- In a bowl, prepare the filling: mash or grind the ricotta. Add about 1/2 cup of milk, 1 tablespoon of cornstarch (or wheat flour), and salt to taste, mixing well to bind. Fold in the chopped parsley and spring onion and any other seasonings you like
- Let the filling cool
- In another large bowl, mix all the dry dough ingredients: cornstarch, whole wheat flour, white flour, wheat bran, salt, and baking powder
- Add the egg and margarine to the dry mixture and start working the dough, as if making a crumbly mixture
- Add soybean oil little by little, just enough for the dough to bind and start coming away from your hands without sticking
- To assemble the pie, roll out the dough lid: place a portion of the dough in a plastic bag and roll it out into a rectangle, large enough to cover your dish
- In a dish about 30 cm in diameter, line the base and sides with the remaining dough, which should be rolled out thinner
- Fill the dish with the cooled chicken filling
- Cover the filling with the dough lid prepared in the plastic bag
- Brush the surface of the dough with egg yolk
- Bake in a preheated oven at 200°C for about 30 minutes, or until golden brown
- Serve the pie hot, with brown rice and watercress salad
Observations
Wholemeal chicken pie is a lighter take on the traditional Brazilian recipe, offering a more nutritious option without giving up on flavor.
This recipe pairs a crisp wholemeal crust with a savory chicken and ricotta filling, making it a great choice for anyone looking for balanced, practical, and comforting meals. It works well for lunch, dinner, or even packed meals.
This recipe pairs a crisp wholemeal crust with a savory chicken and ricotta filling, making it a great choice for anyone looking for balanced, practical, and comforting meals. It works well for lunch, dinner, or even packed meals.
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