Empadão Goiano

Forberedelser

Ingredienser

Fremgangsmåte

Trinn for trinn

1. 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.

   Omtrent 5 min

   Kokkens tips: Keep the butter as cold as possible for a flaky crust.

2. 2

   Add the egg yolks and ice cold water to the flour mixture. Mix gently until a dough forms, careful not to overwork it.

   Omtrent 2 min

   Kokkens tips: Only add enough water for the dough to come together.

3. 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. 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.

   Omtrent 8 min

   Kokkens tips: No need for extra oil as the sausage will render fat.

5. 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.

   Omtrent 6 min

6. 6

   Add the tomato paste and cook for 2 minutes, stirring constantly.

   Omtrent 2 min

   Kokkens tips: Cooking the tomato paste deepens its flavor.

7. 7

   Pour in the broth, bring to a simmer, and cook for 5 minutes to reduce slightly.

   Omtrent 5 min

8. 8

   Stir in the shredded chicken breast, cooked smoked sausage, sweet corn, green peas, and sliced olives. Season with black pepper.

   Omtrent 3 min

   Kokkens tips: Taste and adjust seasoning if needed.

9. 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.

   Omtrent 3 min

10. 10

    Preheat your oven to 190°C (375°F).

    Omtrent 10 min

11. 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.

    Omtrent 5 min

    Kokkens tips: Ensure the dough overhangs slightly to create a good seal for the top crust.

12. 12

    Spoon the chicken and sausage filling evenly into the dough-lined pan.

    Omtrent 2 min

13. 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.

    Omtrent 3 min

    Kokkens tips: You can use a fork to press down the edges for a decorative crimp.

14. 14

    Cut a few small slits in the top crust to allow steam to escape during baking. Brush the top with the beaten egg.

    Omtrent 2 min

    Kokkens tips: The egg wash will give the crust a beautiful golden-brown finish.

15. 15

    Bake for 50-60 minutes, or until the crust is golden brown and the filling is bubbly.

    Omtrent 1 t

    Kokkens tips: If the crust starts to brown too quickly, you can loosely cover it with foil.

16. 16

    Let the Empadão Goiano rest for at least 15 minutes before slicing and serving.

    Omtrent 15 min

    Kokkens tips: This allows the filling to set and prevents it from falling apart when cut.