Brazilian recipe
Wholewheat Savoury Chicken Pie (Empadão de frango integral)
A wholesome take on the classic Brazilian pie, featuring a crisp wholewheat crust and a creamy, protein-packed filling. Perfect for hearty family dinners.
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Ingredients
1 kg cooked and shredded chicken breast
300 g fresh ricotta cheese
Milk (as needed to bind the filling)
Chopped parsley to taste
Chopped spring onions to taste
1 cup cornflour
1 cup wholewheat flour
1 cup all-purpose white flour
1 cup wheat fibre
1 egg
1 tsp salt
1 dessertspoon baking powder
100 g margarine
Vegetable oil (as needed to bind the dough)
1 egg yolk (for glazing)
300 g fresh ricotta cheese
Milk (as needed to bind the filling)
Chopped parsley to taste
Chopped spring onions to taste
1 cup cornflour
1 cup wholewheat flour
1 cup all-purpose white flour
1 cup wheat fibre
1 egg
1 tsp salt
1 dessertspoon baking powder
100 g margarine
Vegetable oil (as needed to bind the dough)
1 egg yolk (for glazing)
Where to find ingredients
You can source your chicken, fresh produce, and baking staples at local markets or supermarkets in the poultry and dry goods sections. Fresh ricotta is widely available in the dairy aisle of well-stocked supermarkets. For a substitute, if fresh ricotta is unavailable, a well-drained cottage cheese can provide a similar texture.
Preparation method
- Boil the chicken breast until tender and shred it finely.
- In a mixing bowl, mash the ricotta and combine with 1/2 cup of milk, 1 tablespoon of cornflour, and salt to taste until creamy. Stir in the parsley, spring onions, and your choice of extra seasonings.
- Allow the prepared filling to cool completely.
- In a large mixing bowl, combine the dry ingredients: cornflour, wholewheat flour, white flour, wheat fibre, salt, and baking powder.
- Add the egg and margarine to the dry mix, working it with your fingers until the texture resembles coarse crumbs.
- Gradually add the vegetable oil, working the dough until it is cohesive and stops sticking to your hands.
- To prepare the top crust, place a portion of the dough inside a plastic bag and roll it out into a rectangle sized to fit your baking dish.
- Line the base and sides of a 30 cm baking dish with the remaining dough, rolling it out thinly.
- Fill the pastry-lined dish with the cooled chicken and ricotta mixture.
- Carefully layer the rolled-out dough from the plastic bag over the top of the filling to seal the pie.
- Brush the surface of the crust with the beaten egg yolk for a golden finish.
- Bake in a preheated oven at 200°C for approximately 30 minutes, or until the top is golden brown.
- Serve the empadão warm, ideally alongside brown rice and a fresh watercress salad.
Observations
The wholewheat empadão is a nutrition-conscious twist on the classic Brazilian comfort food, offering a heartier crust without sacrificing the depth of flavour expected from this iconic dish.
This recipe pairs a crisp, rustic wholewheat crust with a savoury blend of shredded chicken and ricotta, creating a balanced and satisfying meal. It is an excellent choice for a filling lunch or dinner, and it holds up remarkably well for packed meals, providing a comforting taste of home.
This recipe pairs a crisp, rustic wholewheat crust with a savoury blend of shredded chicken and ricotta, creating a balanced and satisfying meal. It is an excellent choice for a filling lunch or dinner, and it holds up remarkably well for packed meals, providing a comforting taste of home.
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