Brazilian recipe
Whole-Wheat Chicken Pie (Empadão de frango integral)
A crisp whole-wheat crust and creamy chicken filling make this pie a satisfying, wholesome choice for everyday meals.
0.0 / 5 by 0 Reviews
Ingredients
1 kg cooked, shredded chicken breast
300 g fresh ricotta
Milk, to bind the filling
Chopped parsley, to taste
Chopped chives, to taste
1 cup cornstarch
1 cup whole-wheat flour
1 cup all-purpose flour
1 cup wheat bran
1 egg
1 tsp salt
1 dessert spoon baking powder
100 g margarine
Soybean oil, to bind the dough
Egg yolk, for brushing
300 g fresh ricotta
Milk, to bind the filling
Chopped parsley, to taste
Chopped chives, to taste
1 cup cornstarch
1 cup whole-wheat flour
1 cup all-purpose flour
1 cup wheat bran
1 egg
1 tsp salt
1 dessert spoon baking powder
100 g margarine
Soybean oil, to bind the dough
Egg yolk, for brushing
Where to find ingredients
Look for the ingredients in the supermarket baking aisle, the chilled dairy section, the fresh poultry counter, and the produce section; wheat bran and whole-wheat flour are often found in the health foods aisle.
Preparation method
- Prepare the chicken breast, cook it, and shred it
- In a bowl, make 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 it. Fold in the chopped parsley and chives and any other seasonings you like
- Let the filling cool
- In another large bowl, mix all the dry ingredients for the dough: cornstarch, whole-wheat flour, all-purpose flour, wheat bran, salt, and baking powder
- Add the egg and margarine to the dry mixture and start working the dough, as if you were making a crumbly mixture
- Add soybean oil little by little, just enough to bind everything and let the dough start releasing 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 with a rolling pin into a rectangular shape, large enough to cover your dish
- In a baking dish about 30 cm in diameter, line the bottom and sides with the remaining dough, which should be rolled out more thinly
- 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 an egg yolk
- Bake in a preheated oven at 200°C for about 30 minutes, or until golden
- Serve the pie hot, with brown rice and watercress salad
Observations
Whole-wheat chicken pie is a lighter take on the classic Brazilian recipe, offering a nourishing alternative without giving up on flavour.
This recipe pairs a crisp whole-wheat pastry with a tasty chicken and ricotta filling, making it an excellent choice for anyone looking for balanced, practical, and comforting meals. It works well for lunch, dinner, or even packed lunches.
This recipe pairs a crisp whole-wheat pastry with a tasty chicken and ricotta filling, making it an excellent choice for anyone looking for balanced, practical, and comforting meals. It works well for lunch, dinner, or even packed lunches.
Ratings and comments