Brazilian recipe
Homemade Whole Wheat Chicken Empadão (Empadão de frango integral)
A nutritious and comforting homemade savory pie featuring a crisp whole wheat crust and a creamy chicken filling. A wholesome choice for your main course.
0.0 / 5 by 0 Reviews
Ingredients
1 kg boiled 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 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 spring onions to taste
1 cup cornstarch
1 cup whole wheat flour
1 cup all-purpose white 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
You can find chicken, fresh produce, and dairy products at local markets like Nakasero or Nakumatt. Dry goods like whole wheat flour, wheat bran, and cornstarch are available in the baking aisles of major supermarkets. For the margarine and oils, check the fats and oils section of any well-stocked grocery store.
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 to bind. Stir in the chopped parsley, spring onions, and any other seasonings of your choice.
- Allow the filling to cool down completely.
- In a large mixing bowl, combine all the dry dough ingredients: cornstarch, whole wheat flour, white flour, wheat bran, salt, and baking powder.
- Add the egg and margarine to the dry mixture and work the dough with your hands until it resembles coarse crumbs.
- Gradually add soybean oil just until the dough binds together and pulls away from your hands without sticking.
- 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.
- Line the bottom and sides of a 30 cm baking dish with the remaining dough, rolling it out thinly.
- Spread the cooled chicken filling evenly over the bottom crust.
- Carefully cover the filling with the top crust prepared inside 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, ideally accompanied by brown rice and fresh watercress salad.
Observations
The whole wheat chicken empadão is a wholesome twist on the classic Brazilian savory pie, providing a nutritious alternative without sacrificing that iconic comfort food flavor.
This recipe pairs a crunchy, fiber-rich pastry crust with a savory blend of shredded chicken and ricotta, making it a perfect balanced meal that is easy to prepare. It is a fantastic option for family lunches, dinners, or packed meals, remaining flavorful and satisfying.
This recipe pairs a crunchy, fiber-rich pastry crust with a savory blend of shredded chicken and ricotta, making it a perfect balanced meal that is easy to prepare. It is a fantastic option for family lunches, dinners, or packed meals, remaining flavorful and satisfying.
Ratings and comments