Brazilian recipe
Whole-Wheat Chicken Pie (Empadão de frango integral)
A nutritious twist on a classic, this whole-wheat chicken pie features a crisp crust and a savory, creamy filling, perfect for a balanced lunch or dinner.
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Ingredients
1 kg cooked and shredded chicken breast
300 g fresh ricota
Milk (as needed to bind the filling)
Chopped parsley to taste
Chopped chives to taste
1 cup cornstarch
1 cup whole-wheat flour
1 cup all-purpose wheat flour
1 cup wheat fiber
1 egg
1 tsp salt
1 dessert spoon baking powder
100 g margarine
Soybean oil (as needed to bind the dough)
Egg yolk (for brushing)
300 g fresh ricota
Milk (as needed to bind the filling)
Chopped parsley to taste
Chopped chives to taste
1 cup cornstarch
1 cup whole-wheat flour
1 cup all-purpose wheat flour
1 cup wheat fiber
1 egg
1 tsp salt
1 dessert spoon baking powder
100 g margarine
Soybean oil (as needed to bind the dough)
Egg yolk (for brushing)
Where to find ingredients
You can find these staples at local supermarkets or general grocery stores. Look for fresh produce in the vegetable section, and high-quality wheat fiber and flours in the baking aisle. For the ricota and chicken, visit the refrigerated dairy section and the butcher or poultry counter respectively.
Preparation method
- Cook the chicken breast thoroughly and shred it well.
- In a mixing bowl, prepare the filling by mashing the ricota. Stir in about 1/2 cup of milk, 1 tablespoon of cornstarch (or wheat flour), and salt to taste, mixing until smooth. Fold in the fresh parsley and chives, along with any other desired seasonings.
- Allow the prepared chicken and ricota filling to cool completely.
- In a large mixing bowl, combine the dry ingredients: cornstarch, whole-wheat flour, all-purpose flour, wheat fiber, salt, and baking powder.
- Add the egg and margarine to the dry mixture, working the ingredients together until the texture resembles coarse crumbs.
- Gradually drizzle in enough soybean oil until the dough binds together and pulls away from your hands without sticking.
- To assemble, flatten a portion of the dough inside a plastic bag using a rolling pin to create a rectangle large enough to cover your baking dish.
- Line the bottom and sides of a 30 cm baking dish with the remaining dough, ensuring an even, thin layer.
- Spread the cooled chicken filling evenly over the dough base in the dish.
- Carefully drape the reserved dough sheet over the filling to seal the pie.
- Brush the top crust lightly with the beaten egg yolk for a golden finish.
- 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 fresh watercress salad.
Observations
The Empadão de frango integral is a wholesome take on the traditional Brazilian pie, offering a nutrient-dense alternative without sacrificing the classic comfort of the dish.
This recipe pairs a crisp whole-wheat dough with a rich chicken and ricota filling. It is an excellent choice for those seeking a balanced, practical, and satisfying meal. It works beautifully for lunches, family dinners, or packed as a hearty meal on the go.
This recipe pairs a crisp whole-wheat dough with a rich chicken and ricota filling. It is an excellent choice for those seeking a balanced, practical, and satisfying meal. It works beautifully for lunches, family dinners, or packed as a hearty meal on the go.
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