Main CourseDinner

Empadão Goiano

Name: Empadão Goiano
Prep time: 45 min
Cook time: 1 h
Total time: 2 h
Yield: 6 servings
Cuisine: brazilian
Ingredients: 500 g all-purpose flour; 250 g butter cold, cubed; 2 pcs egg yolk; 0.5 tsp salt; 4 tbsp water ice cold; 500 g chicken breast cooked and shredded; 200 g smoked sausage diced; 1 pcs yellow onion finely chopped; 2 clove garlic minced; 2 tbsp tomato paste; 1 cup broth chicken or vegetable; 1 cup sweet corn canned or frozen; 0.5 cup green peas canned or frozen; 0.5 cup olives pitted and sliced; 100 g cream cheese; 100 g mozzarella cheese shredded; 2 tbsp parsley fresh, chopped; 0.25 tsp black pepper; 1 pcs egg beaten

Empadão Goiano is a savory pie from the state of Goiás in Brazil, known for its rich and hearty filling encased in a buttery, flaky crust. This recipe features a flavorful chicken and sausage mixture with corn, peas, and cheese, offering a comforting and satisfying meal perfect for sharing.

An original recipe by Forkin

Total time: 2 hr
Serves: 6
Difficulty: Medium
Per serving: 1,019 kcal

Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

crust

500 gall-purpose flour
250 gbutter, cold, cubed
2 pcsegg yolk
0.5 tspsalt
4 tbspwater, ice cold

filling

500 gchicken breast, cooked and shredded
200 gsmoked sausage, diced
1 pcsyellow onion, finely chopped
2 clovegarlic, minced
2 tbsptomato paste
1 cupbroth, chicken or vegetable
1 cupsweet corn, canned or frozen
0.5 cupgreen peas, canned or frozen
0.5 cupolives, pitted and sliced
100 gcream cheese
100 gmozzarella cheese, shredded
2 tbspparsley, fresh, chopped
0.25 tspblack pepper

egg wash

1 pcsegg, beaten

Equipment

rolling pin · measuring cups · measuring spoons · large bowl · skillet · knife · pastry blender · pie dish

The method

Step by step

1
Combine all-purpose flour and salt in a large bowl. Add the cold, cubed butter and cut into the flour mixture using your fingertips or a pastry blender until pea-sized crumbs form.
About 5 min
Cook’s note: Keep the butter as cold as possible for a flaky crust.
2
Add the egg yolks and ice cold water to the flour mixture. Mix gently until a dough forms, careful not to overwork it.
About 2 min
Cook’s note: Only add enough water for the dough to come together.
3
Divide the dough into two portions, one slightly larger than the other for the base. Flatten each portion into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
4
While the dough chills, prepare the filling. Heat a large skillet over medium heat. Add the diced smoked sausage and cook until browned, then remove from the pan and set aside.
About 8 min
Cook’s note: No need for extra oil as the sausage will render fat.
5
In the same skillet, add the finely chopped yellow onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
About 6 min
6
Add the tomato paste and cook for 2 minutes, stirring constantly.
About 2 min
Cook’s note: Cooking the tomato paste deepens its flavor.
7
Pour in the broth, bring to a simmer, and cook for 5 minutes to reduce slightly.
About 5 min
8
Stir in the shredded chicken breast, cooked smoked sausage, sweet corn, green peas, and sliced olives. Season with black pepper.
About 3 min
Cook’s note: Taste and adjust seasoning if needed.
9
Remove the skillet from heat and stir in the cream cheese and shredded mozzarella cheese until melted and well combined. Fold in the fresh parsley.
About 3 min
10
Preheat your oven to 190°C (375°F).
About 10 min
11
On a lightly floured surface, roll out the larger portion of dough into a circle about 30cm (12 inches) in diameter. Carefully transfer it to a 23cm (9-inch) pie dish or springform pan, pressing it gently into the bottom and up the sides.
About 5 min
Cook’s note: Ensure the dough overhangs slightly to create a good seal for the top crust.
12
Spoon the chicken and sausage filling evenly into the dough-lined pan.
About 2 min
13
Roll out the remaining smaller portion of dough into a circle to fit over the top of the pie. Place it over the filling and crimp the edges to seal, trimming any excess dough.
About 3 min
Cook’s note: You can use a fork to press down the edges for a decorative crimp.
14
Cut a few small slits in the top crust to allow steam to escape during baking. Brush the top with the beaten egg.
About 2 min
Cook’s note: The egg wash will give the crust a beautiful golden-brown finish.
15
Bake for 50-60 minutes, or until the crust is golden brown and the filling is bubbly.
About 1 hr
Cook’s note: If the crust starts to brown too quickly, you can loosely cover it with foil.
16
Let the Empadão Goiano rest for at least 15 minutes before slicing and serving.
About 15 min
Cook’s note: This allows the filling to set and prevents it from falling apart when cut.

Per serving

Nutrition

16%Score

Calories: 1,018.6kcal
Protein: 46.6g
Carbs: 71.8g
Fat: 59.5g
Fibre: 4.1g
Sugar: 3.9g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover Empadão Goiano in an airtight container in the refrigerator.

Reheating

Reheat slices in the oven at 160°C (325°F) until warmed through, or in a microwave for quicker reheating.