Brazilian Chicken Pie (Empadão) with Corn and Buttery Crust

Ingredients

• 3 cups (≈375 g) all-purpose flour
• 200 g cold butter, cubed (about 7/8 cup / 14 tbsp)
• 1 teaspoon salt
• 1 large egg
• 4 tablespoons cold water
• 500 g (about 1.1 lb) cooked, shredded chicken breast
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup (≈170 g) sweet corn, drained
• 1/2 cup (≈120 g) requeijão cremoso (Brazilian creamy cheese)
• 2 tablespoons chopped green onion (scallion)
• 1 tablespoon butter for sautéing
• 1/2 teaspoon freshly ground black pepper
• 50 g grated Parmesan cheese (optional) (about 1/2 cup)
• 1 egg yolk for brushing

Instructions

1. Prepare the filling: heat the olive oil and the tablespoon of butter in a medium pan and sauté the onion until translucent; add the garlic and cook another 30 seconds.
2. Add the shredded chicken and the corn, mix well and cook 2–3 minutes; stir in the requeijão and the green onion, adjust salt and pepper, then let the filling cool.
3. Make the dough: put the flour and salt in a large bowl, add the cold butter and work it with your fingertips until you have a coarse, crumbly texture.
4. Add the egg and the cold water a little at a time, mixing until a smooth dough forms without overworking; if it feels too dry, add 1 more tablespoon of water.
5. Divide the dough into two portions (about 2/3 for the base and 1/3 for the top), wrap in plastic wrap and chill for 15 minutes to firm up.
6. Roll out the larger portion between two sheets of parchment paper and line a roughly 24 cm (9.5 in) pan, covering the bottom and sides; press the dough firmly into the pan.
7. Fill with the cooled chicken mixture and sprinkle the grated Parmesan on top if using; cover with the other portion of dough rolled out and seal the edges by pressing with your fingers.
8. Brush the surface with the egg yolk and make a few small slits to let steam escape; bake in a preheated oven at 200 °C (about 400 °F) for 35–40 minutes, until golden brown.
9. Remove from the oven, wait 10 minutes before unmolding, and serve hot or warm.

Tips

• Keep the butter very cold to get a flakier, more layered crust.
• Don’t roll the dough too thin or it may shrink; use parchment paper to roll and transfer easily.
• If using freshly cooked chicken, let the filling cool completely so it doesn’t make the dough soggy.

Variations

• Replace the requeijão with 1/2 cup (120 ml) heavy cream for a lighter filling.
• Add 100 g (about 1 cup) shredded mozzarella to the filling for an extra-creamy empadão.

FAQ