Brazilian recipe
Homemade Whole Wheat Chicken Empadão (Empadão de frango integral)
A delicious whole wheat chicken pot pie featuring a crisp crust and a creamy, savory filling. A nutritious and satisfying choice for any main meal.
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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 spring onions to taste
1 cup cornstarch
1 cup whole wheat flour
1 cup all-purpose white flour
1 cup wheat fiber
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 spring onions to taste
1 cup cornstarch
1 cup whole wheat flour
1 cup all-purpose white flour
1 cup wheat fiber
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
Find fresh chicken, dairy, and produce at local markets or grocers. For specialized baking items like wheat fiber and various flours, check the health food aisles or baking sections of larger supermarkets. Butter can be used as a premium substitute for margarine.
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 flour), and salt to taste, mixing well until it reaches a creamy consistency. Incorporate the chopped parsley, spring onions, and other seasonings of your choice.
- Set the filling aside to cool.
- In a large mixing bowl, combine all the dry dough ingredients: cornstarch, whole wheat flour, white flour, wheat fiber, salt, and baking powder.
- Add the egg and the margarine to the dry mixture and work the dough with your hands, creating a crumbly texture similar to farofa.
- Gradually add the soybean oil, just enough to bind the dough until it 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 rectangle 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, ensuring it is rolled out thinly.
- Fill the dish with the cooled chicken mixture.
- Cover the filling with the dough top you prepared inside the plastic bag.
- Brush the surface of the crust with a beaten egg yolk.
- Bake in a preheated oven at 200°C for approximately 30 minutes, or until golden brown.
- Serve the Empadão warm, ideally accompanied by brown rice and a fresh watercress salad.
Observations
The whole wheat chicken Empadão is a wholesome variation of the traditional Brazilian savory pie, offering a nutrient-dense alternative without compromising on its signature comforting flavor.
This recipe pairs a crisp whole-wheat pastry with a hearty blend of shredded chicken and fresh ricotta. It is a fantastic choice for those looking for balanced, practical, and comforting meals, perfect for family lunches, dinners, or as a convenient meal-prep option.
This recipe pairs a crisp whole-wheat pastry with a hearty blend of shredded chicken and fresh ricotta. It is a fantastic choice for those looking for balanced, practical, and comforting meals, perfect for family lunches, dinners, or as a convenient meal-prep option.
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