Breads & doughs
Chicken Empadão (Empadão de Frango)
Savory pie filled with creamy chicken in a shortcrust pastry.
Ingredients
- 400 g flour
- 200 g cold butter
- 1 egg
- 1 teaspoon salt
- 500 g cooked, shredded chicken breast
- 1 onion
- 2 garlic cloves
- 3 tomatoes
- 200 ml heavy cream
- 100 g green olives
- Cilantro, salt and pepper to taste
- 1 egg yolk for brushing
Step-by-step
Using a different robot? Switch it here:
- Put the flour, butter, egg and salt in the mixing bowl. Knead 1 min/closed lid/dough mode. Chill the dough 30 min.
- Without washing, chop the onion, garlic and tomato 5 sec/speed 5.
- Sauté with oil 5 min/120°C/speed 1.
- Add the chicken, cream, cilantro, salt and pepper. Cook 8 min/100°C/reverse/spoon speed.
- Mix in the olives and let the filling cool.
- Line a mold with two-thirds of the dough, fill and cover with the rest.
- Brush with egg yolk and bake at 180°C for about 35 min until golden.
Tips
- Let it rest 10 min before unmolding so it doesn't break.
- You can make individual mini pies in small molds.
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