Brazilian recipe
Homemade Whole-Wheat Chicken Empadão (Empadão de frango integral)
Discover a wholesome twist on a classic Brazilian savory pie. This whole-wheat chicken empadão features a crisp, rustic crust and a creamy, flavorful filling.
0.0 / 5 by 0 Reviews
Ingredients
1 kg cooked and shredded chicken breast
300 g fresh ricotta
Milk (to bind the filling)
Chopped parsley to taste
Chopped spring onion 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 dessertspoon baking powder
100 g margarine
Vegetable oil (to bind the dough)
Egg yolk (for brushing)
300 g fresh ricotta
Milk (to bind the filling)
Chopped parsley to taste
Chopped spring onion 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 dessertspoon baking powder
100 g margarine
Vegetable oil (to bind the dough)
Egg yolk (for brushing)
Where to find ingredients
Find fresh produce and dairy at local neighborhood markets or greengrocers. Supermarkets in urban centers stock staples like flour, cornstarch, and margarine. Use high-quality local farm-fresh ricotta if available; as a substitute for wheat bran, you may use finely ground oats, though wheat bran is the preferred texture.
Preparation method
- Prepare the chicken breast by boiling and shredding it finely.
- 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 bound. Incorporate the chopped parsley and spring onion along with other seasonings of your choice.
- Set the filling aside to cool completely.
- In a large mixing bowl, combine all the dry ingredients: cornstarch, whole-wheat flour, all-purpose flour, wheat bran, salt, and baking powder.
- Add the egg and margarine to the dry mixture and work it with your hands until it resembles coarse crumbs.
- Gradually add vegetable oil, just enough to bind the dough so it pulls away from your hands without sticking.
- To assemble, 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 roughly 30 cm baking dish, line the bottom and sides with the remaining dough, rolling it out as thinly as possible.
- Spread the cooled chicken filling evenly over the bottom crust.
- Carefully cover the filling with the top crust prepared in the plastic bag.
- Brush the surface of the dough with the beaten egg yolk.
- Bake in a preheated oven at 200°C for approximately 30 minutes, or until golden brown.
- Serve the empadão hot, accompanied by brown rice and a fresh watercress salad.
Observations
The whole-wheat chicken empadão is a nourishing spin on the traditional Brazilian pie, offering a wholesome alternative that stays true to the beloved, comforting original.
This recipe pairs a hearty, crisp whole-wheat pastry with a savory filling made from shredded chicken and ricotta, creating a balanced and practical meal. It is a fantastic choice for family lunches, dinners, or as a convenient, satisfying meal-prep option.
This recipe pairs a hearty, crisp whole-wheat pastry with a savory filling made from shredded chicken and ricotta, creating a balanced and practical meal. It is a fantastic choice for family lunches, dinners, or as a convenient, satisfying meal-prep option.
Ratings and comments