Brazilian recipe
Wholesome Wholemeal Chicken Pot Pie (Empadão de frango integral)
A delicious and wholesome savoury pie featuring a crisp wholemeal crust and a creamy chicken filling. A nutritious choice for any hearty family meal.
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Ingredients
300 g fresh ricotta
Egg yolk (for brushing)
Chopped spring onions to taste
1 dessertspoon baking powder
100 g margarine
1 kg cooked and shredded chicken breast
1 cup all-purpose flour
1 cup wholewheat flour
Milk (to bind the filling)
Vegetable oil (to bind the pastry)
Chopped parsley to taste
1 tsp salt
1 egg
1 cup wheat bran
1 cup cornflour
Egg yolk (for brushing)
Chopped spring onions to taste
1 dessertspoon baking powder
100 g margarine
1 kg cooked and shredded chicken breast
1 cup all-purpose flour
1 cup wholewheat flour
Milk (to bind the filling)
Vegetable oil (to bind the pastry)
Chopped parsley to taste
1 tsp salt
1 egg
1 cup wheat bran
1 cup cornflour
Where to find ingredients
All ingredients can be found at local supermarkets or neighbourhood grocers. Wheat bran is available in the cereal or health food aisles.
Preparation method
- Cook the chicken breast, then shred it finely.
- In a bowl, prepare the filling by mashing or grinding the ricotta. Add about 1/2 cup of milk, 1 tablespoon of cornflour, and salt to taste, mixing well until combined. Stir in the chopped parsley and spring onions along with any other seasonings you prefer.
- Allow the filling to cool down completely.
- In a large mixing bowl, combine all the dry pastry ingredients: cornflour, wholewheat flour, all-purpose flour, wheat bran, salt, and baking powder.
- Add the egg and margarine to the dry mixture and work the dough with your fingers until it resembles coarse breadcrumbs.
- Gradually add vegetable oil, using only enough to bind the dough so it pulls away from your hands without being sticky.
- To assemble, prepare the lid: place a portion of the dough inside a plastic bag and roll it out into a rectangle large enough to cover your baking dish.
- Line the bottom and sides of a 30 cm diameter baking dish with the remaining dough, rolling it out thinly.
- Spread the cooled chicken filling evenly into the prepared base.
- Cover the filling with the dough lid you prepared in the plastic bag.
- Brush the surface of the pastry with the beaten egg yolk.
- Bake in a preheated oven at 200°C for approximately 30 minutes, or until golden brown.
- Serve the pie warm, ideally paired with brown rice and a fresh watercress salad.
Observations
This wholemeal chicken pot pie is a healthier take on a classic Brazilian staple, offering a nutritious alternative without compromising on flavour. This recipe pairs a crisp, rustic wholemeal pastry with a savoury filling of shredded chicken and ricotta, making it an excellent option for those looking for balanced, practical, and comforting meals. It is perfect for lunches, dinners, or a satisfying meal on the go.
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