World Flavors Cookbook

Empadão de Frango

A large, savory double-crust pie with a flaky, buttery "podre" (shortcrust) pastry and a creamy chicken filling.

Cuisine: Brazil

Ingredients

• 500g all-purpose flour
• 250g cold butter, cubed
• 2 eggs
• Salt to taste
• 600g chicken breast, cooked and shredded
• 1 onion, chopped
• 1 cup corn
• 1 cup peas
• 200g cream cheese (requeijão)
• 1/2 cup tomato sauce
• Egg yolk for brushing

Instructions

1. Make the dough by mixing flour, butter, salt, and eggs until crumbly then smooth. Chill for 30 minutes.
2. Sauté onion, add chicken, corn, peas, and tomato sauce. Stir in cream cheese and let cool.
3. Roll out half the dough and line a pie dish.
4. Add the chicken filling.
5. Roll out the remaining dough, cover the pie, and seal the edges.
6. Brush with egg yolk and bake at 180°C for 45-50 minutes until golden.