Empadão Recipe

EMPADÃO RECIPE

Imagine a savory embrace that captures the spirit of Brazil’s diverse landscape. Empadão is more than just a pot pie; it’s a mosaic of flavors nestled within a golden crust, a testament to the country’s rich culinary tapestry. The flaky pastry whispers of colonial influences, a legacy of European techniques woven into the fabric of Brazilian cuisine. Each bite is a journey through the nation’s heartland, the savory richness of seasoned meats mingling with the earthy comfort of vegetables. Hints of fiery chilies dance with the subtle sweetness of corn, a symphony of textures and tastes that reflects Brazil’s vibrant cultural blend. Empadão is a dish that brings families together, a warm, comforting hug on a plate. It’s a reminder of the country’s love for simple pleasures and its talent for transforming everyday ingredients into culinary gems. So gather your loved ones, break into the golden crust, and savor the taste of Brazil’s soul in every heartwarming bite. Empadão is a dish that tells a story, a celebration of tradition and the joy of shared meals.

Ingredients:

  • For the Flaky Pastry Palace:
    • 2 ½ cups all-purpose flour (because every good palace needs a strong foundation)
    • 1 tsp salt (to add a sprinkle of discipline to your pastry)
    • 1 cup (2 sticks) cold unsalted butter, cubed (because butter makes everything better, especially flaky pastry)
    • ¼ cup ice water (to keep your pastry cool and crumbly)
    • 1 egg, beaten (for an eggy wash that will make your crust golden brown and beautiful)
  • For the Savory Filling Symphony:
    • 2 tbsp olive oil (to get the flavour party started)
    • 1 large onion, diced (don’t cry, it’ll be worth it)
    • 3 cloves garlic, minced (because garlic adds a mysterious depth of flavour)
    • 1 lb shredded cooked chicken (leftover rotisserie chicken works great here, because who wants to cook chicken AND bake a pie? Not you, that’s who)
    • 1 (14.5 oz) can diced tomatoes (with their juices, because fresh is great, but canned is convenient)
    • ½ cup frozen peas (because peas add a pop of colour and a touch of sweetness)
    • ½ cup frozen corn (because nobody wants a lonely pea party)
    • ½ cup shredded mozzarella cheese (for a touch of creamy, melty goodness)
    • Salt and freshly ground black pepper (to taste, because you’re the conductor of this flavour symphony)

Instructions:

  1. The Flaky Pastry Palace Preparation: In a large bowl, whisk together your flour and salt. It’s like preparing for a floury dance with your pastry dough (but don’t worry, it’ll be a fun dance). Now comes the fun part: cut in your cold, cubed butter with a pastry cutter (or two knives in a pinch) until the mixture resembles coarse crumbs. Imagine tiny, buttery pebbles dotting your floury landscape.
  2. The Ice Water Tango: Slowly drizzle in your ice water, a tablespoon at a time, while mixing gently with a fork. You want the dough to just come together, not become a sticky mess (because nobody wants to wrestle with a sticky pastry dough).
  3. The Dough Ball Disco: Form your dough into a ball, flatten it slightly, and wrap it in plastic wrap. Send it to the fridge for at least 30 minutes to chill and relax (because even pastry dough needs a break before performing its flaky magic).
  4. The Savory Filling Symphony Sizzle: Heat up your olive oil in a large skillet over medium heat. Sauté your diced onion and garlic until softened and translucent. Don’t let them burn, or your Empadão will have a hint of campfire (not the flavour we’re going for).
  5. The Chicken & Veggie Conga: Add your shredded cooked chicken, diced tomatoes (with their juices), frozen peas, and frozen corn. Let them simmer for a few minutes, just to get to know each other and create a flavourful melody.
  6. The Cheesy Crescendo: Stir in your shredded mozzarella cheese and season everything with salt and freshly ground black pepper to taste. Remember, you’re the conductor of this flavour symphony, so make sure it’s perfectly seasoned!
  7. The Pastry Palace Rollout: Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out your chilled dough to a circle about 1/4 inch thick. Think of it as creating a flaky map for your delicious filling.
  8. The Pie Palace Construction: Transfer your dough to a pie dish, gently pressing it into the bottom and sides. Add your savory chicken and veggie filling, making sure it’s evenly distributed.
  9. The Flaky Lid Finale: Roll out the remaining dough to create a lid for your pie. You can get creative here! Cut out shapes with cookie cutters, or simply whip up a simple lattice design with strips of dough (because fancy doesn’t have to be difficult). Brush the top of your pie with your beaten egg to give it a golden brown glow, and poke a few holes in the top to vent steam (or your Empadão might become a mini volcano, and that’s not ideal for anyone’s kitchen). 
  10. The Golden Bake Off: Bake your Empadão for about 30-35 minutes, or until the crust is golden brown and the filling is bubbly. The aroma will fill your kitchen with a promise of warm, savory goodness.
  11. The Patience Test (Optional): Let your Empadão cool slightly on a wire rack before digging in. We know, waiting is hard, but nobody wants a burnt tongue (and a ruined Empadão masterpiece).
  12. The Big Reveal: Slice into your Empadão and behold! A flaky pastry palace filled with a symphony of savory flavors. Each bite is a taste of Brazil, a comforting hug on a plate. Serve it with a side salad for a complete meal, or enjoy it on its own as a delicious and satisfying snack. Just be warned, these savory pot pies are addictive, so make a big one (or you might find yourself in a friendly fight with your family over the last slice). Now go forth, conquer your savory cravings, and say “obrigado” to Empadão!