📝 About This Recipe
Empadão is the crown jewel of Brazilian comfort food, famous for its 'massa podre' (rotten pastry)—a name given to its signature melt-in-your-mouth, crumbly texture. This savory masterpiece features a rich, flaky crust that encases a luscious, creamy chicken filling spiked with green olives and hearts of palm. It is a staple at family gatherings across Brazil, offering a sophisticated yet rustic balance of salty, buttery, and tangy flavors that will transport your senses to a sun-drenched veranda in Minas Gerais.
🥗 Ingredients
The 'Massa Podre' (Crust)
- 4 cups All-purpose flour (sifted)
- 250 grams Unsalted butter (cold and cubed)
- 100 grams Vegetable shortening (cold)
- 2 Egg yolks (at room temperature)
- 1 teaspoon Salt
- 2-4 tablespoons Ice water (use only if needed to bind)
The Creamy Chicken Filling
- 3 cups Chicken breast (cooked and shredded)
- 2 tablespoons Olive oil (extra virgin)
- 1 Yellow onion (finely diced)
- 3 pieces Garlic cloves (minced)
- 2 Roma tomatoes (seeded and chopped)
- 1 cup Hearts of palm (sliced into rounds)
- 1/2 cup Green olives (pitted and sliced)
- 1/2 cup Tomato sauce (plain)
- 1 tablespoon Cornstarch (dissolved in 1/4 cup milk)
- 200 grams Requeijão or Cream Cheese (Brazilian cream cheese is traditional)
- 1/4 cup Fresh parsley and scallions (finely chopped)
The Finish
- 1 Egg yolk (beaten with a teaspoon of water for egg wash)
👨🍳 Instructions
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1
In a large bowl, combine the flour and salt. Add the cold cubed butter and shortening. Use your fingertips to work the fat into the flour until the mixture resembles coarse breadcrumbs with no large lumps.
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2
Add the two egg yolks to the flour mixture. Gently mix until a dough begins to form. If it's too crumbly to hold together, add ice water one tablespoon at a time. Do not overwork the dough; you want it just combined to ensure a flaky texture.
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3
Divide the dough into two discs (one slightly larger for the base). Wrap in plastic and refrigerate for at least 30 minutes to rest the gluten.
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4
While the dough rests, heat olive oil in a large skillet over medium heat. Sauté the onions until translucent, then add the garlic and cook for another minute until fragrant.
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5
Stir in the chopped tomatoes and cook until they soften. Add the shredded chicken, olives, and hearts of palm, stirring well to combine the flavors.
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6
Pour in the tomato sauce and the milk/cornstarch slurry. Stir constantly for 2-3 minutes until the mixture thickens into a creamy consistency. Season with salt and pepper to taste.
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7
Remove the filling from the heat and fold in the cream cheese (or Requeijão) and fresh herbs. Allow the filling to cool completely before assembling—this prevents the bottom crust from becoming soggy.
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8
Preheat your oven to 375°F (190°C). Lightly grease a 9-inch deep-dish pie pan or a rectangular baking dish.
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9
On a floured surface, roll out the larger dough disc. Carefully line the bottom and sides of your dish, letting the excess hang over the edges.
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10
Pour the cooled chicken filling into the pastry-lined dish, smoothing the top with a spatula.
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11
Roll out the second dough disc and place it over the filling. Trim the edges and pinch the top and bottom crusts together to seal tightly. You can create a decorative crimp if desired.
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12
Brush the top of the pie generously with the egg wash. Use a knife to cut a small 'X' in the center to allow steam to escape.
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13
Bake for 45-50 minutes, or until the crust is a deep golden brown and the pastry feels firm.
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14
Allow the Empadão to rest for at least 15 minutes before slicing. This is crucial for the filling to set so you get clean, beautiful slices.
💡 Chef's Tips
Use cold fats (butter and shortening) to ensure the crust is incredibly short and crumbly. Never put hot filling onto raw dough; always let the chicken mixture cool to room temperature first. If you can't find Brazilian Requeijão, use a high-quality cream cheese or even mascarpone for a similar silkiness. Avoid over-kneading the dough; the less you touch it, the better the 'massa podre' texture will be. For an extra flavor kick, add a pinch of smoked paprika or a dash of hot sauce to the chicken filling.
🍽️ Serving Suggestions
Serve with a simple Brazilian side of white rice and a crisp green salad. A cold glass of Guaraná soda or a refreshing Caipirinha pairs perfectly with the buttery crust. Add a side of 'Vinagrete' (Brazilian tomato and onion salsa) to cut through the richness of the pie. This dish is excellent at room temperature, making it a favorite for picnics or potlucks. For a complete feast, serve with a side of sautéed collard greens with garlic.