This Traditional Brazilian Chicken Empadão is a beloved savory pie that’s rich, creamy, and comforting — a true taste of Brazilian culinary heritage. With its buttery, melt-in-your-mouth crust and generously seasoned chicken, olive, and heart of palm filling, it’s the kind of recipe that brings everyone to the table. Originating from Goiás, Brazil, this version of empadão stands out for its rustic appeal, indulgent cheese topping, and ease of preparation. Whether you’re looking to create a meal for the family or launch a delicious venture selling homemade food, this empadão is a golden opportunity wrapped in a golden crust.
Cooking Time
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Preparation: 45 minutes
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Cooking the filling: 20 minutes
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Assembling the pies: 30 minutes
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Baking time: 20 minutes
Total Time: Approximately 1 hour 55 minutes
Yields: 6 large empadões (approx. 400g each)
Ingredients
For the Dough
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2 eggs
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250 ml room-temperature water
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1 tsp salt
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½ tbsp baking powder
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3 heaping tbsp margarine (80% fat content or more)
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600 g all-purpose flour (approximate, added gradually)
For the Filling
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1 tbsp oil
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½ small onion, finely chopped
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1 tsp seasoned all-purpose spice blend
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½ cup ready-made tomato sauce
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300 ml water
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500 g cooked chicken breast, diced
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½ cup sliced green olives
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½ cup diced heart of palm
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1 heaping tbsp all-purpose flour (for thickening)
For Assembly
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200 g mozzarella cheese, diced or shredded
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2 egg yolks for brushing
Step-by-Step Cooking Directions
1. Prepare the Dough
In a mixing bowl, beat the eggs and mix with water, salt, and baking powder. Add the margarine and start combining the ingredients by hand. Slowly incorporate the flour until the dough is soft but not sticky. Do not knead—just mix until it forms a smooth ball. Let it rest covered with a towel.
2. Make the Filling
In a saucepan, heat a little oil and lightly sauté the onion with a touch of your preferred seasoning blend. Add the tomato sauce and allow it to simmer briefly. Pour in the water and bring to a gentle boil. Add diced, pre-cooked chicken and stir well. Simmer for about 10 minutes on low heat so the chicken absorbs flavor.
Add the sliced olives and chopped heart of palm. To thicken, sprinkle a heaping tablespoon of flour directly into the pot and stir vigorously. Let cook for another 3–4 minutes until thickened. Remove from heat and let it cool slightly.
3. Assemble the Empadões
Divide the dough and press portions into individual empadão molds (about 10 cm diameter), making sure to form a slight rim. Avoid making the crust too thin—this helps it hold the moist filling. Add generous scoops of the cooled filling and top with mozzarella.
Roll out dough tops, cover each pie, and pinch the edges to seal. Decorate the edges by pinching and folding for a traditional finish.
4. Bake
Brush each empadão with beaten egg yolk. Bake in a preheated oven at 200°C (390°F), with heat only from below for the first 20 minutes. This ensures the crust cooks through before browning. Optionally, switch on top heat at the end to golden the tops.
5. Serve and Enjoy
Let cool slightly before unmolding. The crust should be flaky and golden, the filling rich and creamy.
Nutritional Information (Per Empadão ~400g)
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Calories: 680–750 kcal
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Protein: 35–40 g
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Carbohydrates: 50 g
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Fat: 38 g
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Fiber: 3 g
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Sodium: 850 mg
Values may vary based on cheese and margarine used.
The Origins and Popularity of the Recipe
Empadão is a traditional Brazilian dish, especially popular in the central region of Goiás. It’s often served at parties, bakeries, and family dinners. The origins trace back to Portuguese meat pies (empadas), which evolved in Brazil into heartier, family-sized versions filled with local ingredients like chicken, olives, and heart of palm. In Goiás, empadão is a culinary symbol—found in every quality lanchonete (snack shop) and cherished across generations.
Reasons Why You’ll Love the Recipe
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Unforgettable Flavor: Savory, juicy, and perfectly seasoned
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Comfort Food Classic: Nostalgic, hearty, and satisfying
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Versatile for Every Occasion: Great for lunch, dinner, or special events
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Perfect for Selling: Easily portioned, freeze-friendly, and highly popular
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Family-Friendly: Mild flavors kids and adults both enjoy
Health Benefits
While indulgent, empadão offers nutritional balance:
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Protein-rich: Chicken provides essential amino acids
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Healthy Fats: When using high-quality margarine or butter
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Olives and Heart of Palm: Contain fiber, antioxidants, and minerals
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Homemade Advantage: Avoids preservatives and artificial ingredients
Serving Suggestions
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Pair with a fresh green salad with lemon vinaigrette
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Serve alongside rice and sautéed vegetables for a complete meal
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Ideal with hot sauce or Brazilian-style chili oil
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Try with a cold guaraná or citrus drink for a full Brazilian experience
Common Mistakes to Avoid
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Over-kneading the dough: Results in a tough crust
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Making the base too thin: Leads to breakage or leaks
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Skipping cooling the filling: Hot filling can melt the dough
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Not sealing the edges properly: Causes filling to leak out
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Baking at high heat too soon: Risks burning the top before the crust cooks through
Pairing Recommendations
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Drink: Guaraná soda, citrus sparkling water, or a caipirinha cocktail
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Side: Brazilian-style rice, tomato-cucumber salad, or vinaigrette slaw
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Dessert: Coconut pudding (manjar), passion fruit mousse, or brigadeiros
Cooking Tips
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Use margarine with at least 70–80% fat for the right texture
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Always taste the filling before assembling to adjust seasoning
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Dice the chicken instead of shredding—it holds texture and enhances flavor
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Freeze unbaked empadões with egg wash for up to 30 days
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Bake from frozen directly at 200°C for perfect results
Similar Recipes to Try
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Brazilian Coxinha (Chicken Croquettes)
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Torta de Frango (Brazilian Chicken Tart)
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Pastel de Forno (Baked Empanadas)
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Quiche de Palmito (Heart of Palm Quiche)
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Chicken Pot Pie (American-style with puff pastry)
Variations to Try
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Vegetarian: Use mushrooms, corn, and cheese instead of chicken
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Spicy: Add diced jalapeños or a spicy tomato sauce
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Cheesy Crust: Mix shredded parmesan into the dough
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Mini Empadinhas: Make bite-sized versions for parties
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Sweet Empadão: Use the same crust for a guava paste and cheese filling
Ingredient Spotlight
Heart of Palm (Palmito): A classic empadão filling ingredient, heart of palm has a mild, slightly nutty flavor and soft texture. It’s rich in fiber, potassium, and essential minerals. It pairs beautifully with chicken and adds a gourmet feel to the dish.
Mozzarella Cheese: Used as a topping, it adds creamy, gooey richness. Mozzarella’s mild flavor complements the seasoned chicken filling without overpowering it.
Conclusion Paragraph
This Traditional Brazilian Chicken Empadão is more than a savory pie — it’s a flavorful piece of Brazil’s culinary culture. With its flaky, golden crust and richly seasoned, creamy filling, it’s the perfect recipe for home cooks and food entrepreneurs alike. Whether you’re making it for a family dinner, a party, or to sell and earn extra income, this empadão delivers both comfort and satisfaction in every bite. Once you taste the tender crust and cheesy chicken center, you’ll understand why it’s a staple in the best snack bars of Goiás and loved all across Brazil.
10 Frequently Asked Questions
1. Can I freeze empadão before baking?
Yes! You can freeze it with the egg wash and bake directly from frozen. It keeps well for up to 30 days.
2. What’s the best way to reheat empadão?
After baking, let it cool completely, then store in the fridge or freezer. Reheat in a 160°C oven or microwave for a few minutes.
3. Can I use butter instead of margarine?
Yes. Butter makes the dough even tastier, though slightly pricier. Use in the same quantity.
4. Is it possible to make this gluten-free?
Yes, use a gluten-free flour blend suitable for pastry dough, but expect slight texture changes.
5. Can I make a large empadão instead of individual ones?
Absolutely! Use a baking dish or pie plate and follow the same layering technique.
6. Can I substitute chicken with other proteins?
Yes. Shredded beef, tuna, or even sautéed mushrooms work wonderfully.
7. What can I use instead of heart of palm?
You can use canned corn, peas, or extra olives if you prefer or can’t find heart of palm.
8. Why did my empadão leak?
Leaking usually happens when the dough is too thin or edges weren’t sealed tightly enough. Be sure to press and crimp well.
9. How long should I let the filling cool before using?
Let it cool for at least 15–20 minutes to avoid melting the dough.
10. Can I make the dough in advance?
Yes. The dough can be made a day ahead and stored wrapped in the refrigerator.