Empadão de Frango (Brazilian Chicken Pie)

Filling Ingredients

• 600g cooked and shredded chicken breast (reserve a little of the cooking water)
• 1 onion, chopped
• 2 garlic cloves, crushed/chopped
• 1 tbsp tomato purée
• Chopped olives
• Salt, black pepper and cheiro verde (Brazilian mixed herbs) to your taste

Filling Method

1. Cook the chicken breasts and shred them, set aside

2. Fry the onion, the garlic and the tomato purée in olive oil

3. Add the chicken, the olives and add a little of the water and cook over medium/low heat until it becomes drier

4. If you wish, add requeijão (Brazilian cream cheese) or creamy cheese at the end for a creamier filling for the pie

5. Adjust the salt/pepper and add the cheiro verde at the end

Pastry Ingredients

• 500g plain flour
• 1 egg yolk
• 200g chilled butter
• Cold water to add gradually (about 150ml)
• 1 egg yolk for brushing

Pastry Method

1. In a large bowl, add the flour, the yolk and the butter and rub the butter into the flour with your fingertips

2. As soon as you get a crumb mixture, start kneading and incorporate the cold water slowly, until you get a consistent dough that doesn’t stick to your hands

3. Wrap in cling film and put in the fridge for approximately 20 minutes

4. Preheat the oven to 180C, prepare the tin or ovenproof dish where you will assemble the pie

Assembly

1. Roll out half the pastry to line your tin; don’t roll it too thin or it will burn, nor too thick as it won’t bake properly, about 0.5cm will be enough (use cling film or baking paper to roll out the pastry, it’s easier and makes less mess!)

2. Line the tin with the first layer and don’t forget the sides

3. Fill with the shredded chicken prepared earlier

4. Roll out the second part of the pastry and cover the pie, press the edges to “cut” the pastry

5. Make strips with the remaining pastry in case you want to add decoration (optional) and brush the top with the yolk mixed with a teaspoon of water

6. Bake in a 180 degree oven for about 40-50 minutes, check from time to time that it is baking all over and if necessary turn the tin so it bakes evenly