Brazilian recipe
Whole Wheat Chicken Pie (Empadão de frango integral)
A healthier take on a Brazilian classic, featuring a crispy whole wheat crust and a creamy, flavorful chicken filling.
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Ingredients
1 kg cooked and shredded chicken breast
300 g fresh ricotta
Milk (to bind the filling)
Chopped parsley to taste
Chopped green onions to taste
1 cup cornstarch
1 cup whole wheat flour
1 cup all-purpose flour
1 cup wheat fiber
1 egg
1 tsp salt
1 dessert spoon baking powder
100 g margarine
Soy oil (to bind the dough)
1 egg yolk (for brushing)
300 g fresh ricotta
Milk (to bind the filling)
Chopped parsley to taste
Chopped green onions to taste
1 cup cornstarch
1 cup whole wheat flour
1 cup all-purpose flour
1 cup wheat fiber
1 egg
1 tsp salt
1 dessert spoon baking powder
100 g margarine
Soy oil (to bind the dough)
1 egg yolk (for brushing)
Where to find ingredients
Find basic staples like flour, cornstarch, chicken, and produce at any local supermarket or wet market. Fresh ricotta can be found in the dairy aisle of larger groceries or specialty food stores. Substitutes: Neutral vegetable oil can replace soy oil if preferred.
Preparation method
- Prepare the chicken breast by boiling and shredding it
- In a bowl, prepare the filling: mash or crumble the ricotta. Add about 1/2 cup of milk, 1 tablespoon of cornstarch (or wheat flour), and salt to taste, mixing well to bind. Stir in the chopped parsley, green onions, and other seasonings of your choice
- Allow the filling to cool
- In a large bowl, mix all the dry ingredients for the dough: cornstarch, whole wheat flour, all-purpose flour, wheat fiber, salt, and baking powder
- Add the egg and margarine to the dry mixture and work the dough until it resembles coarse crumbs
- Add soy oil little by little, just enough to bind the dough until it comes together and stops sticking to your hands
- To assemble the pie, prepare the top crust: place a portion of the dough inside a plastic bag and roll it out into a rectangular shape large enough to cover your baking dish
- In a baking dish approximately 30 cm in diameter, line the bottom and sides with the remaining dough, rolling it out thinly
- Fill the dish with the cooled chicken filling
- Cover the filling with the top crust prepared in the plastic bag
- Brush the surface of the dough with the egg yolk
- Bake in a preheated oven at 200°C for approximately 30 minutes, or until golden brown
- Serve the pie warm, paired with brown rice and watercress salad
Observations
The whole wheat chicken pie is a nutritious twist on the traditional Brazilian recipe, offering a wholesome alternative without sacrificing its signature flavor.
This recipe pairs a crisp whole wheat crust with a savory filling of shredded chicken and fresh ricotta. It is an excellent choice for those seeking balanced, practical, and comforting meals, perfectly suited for lunch, dinner, or as a convenient meal prep option.
This recipe pairs a crisp whole wheat crust with a savory filling of shredded chicken and fresh ricotta. It is an excellent choice for those seeking balanced, practical, and comforting meals, perfectly suited for lunch, dinner, or as a convenient meal prep option.
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