Coma fazer um delicioso empadão de frango

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cream cheese

🥗Healthier: ricotta cheese

💰Cheaper: mascarpone

Ricotta is lighter and less expensive than cream cheese

Prepare 700 g of flour and 350 g of margarine.

Separate 4 egg yolks and have 1 can of corn, 1 can of peas, and 120 g of sliced olives ready.

Use approximately 350-400 g of pre-cooked and seasoned chicken.

In a pan, combine the chicken, corn, peas, olives, and a drizzle of olive oil; ensure the mixture is moist but not watery.

Turn off the heat and add chopped parsley and chives if desired; let the mixture cool down.

In a bowl, combine margarine and egg yolks; mix gently without overworking the dough.

Gradually add 80 ml of water to the mixture until it forms a dough that holds together.

Wrap the dough in plastic wrap and refrigerate for 20 minutes.

Prepare a baking dish with a removable bottom, measuring about four fingers in height.

Roll out the dough on parchment paper to fit the baking dish.

Transfer the rolled dough into the dish, pressing it into the sides and bottom, and trim any excess.

Poke holes in the bottom of the crust to prevent it from puffing up during baking.

Fill the crust with the cooled chicken mixture, spreading it evenly.

Roll out the remaining dough to cover the filling, sealing the edges by pinching them together.

Cut slits in the top crust for steam to escape.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens