EMPADÃO DE FRANGO MAIS FÁCIL DO MUNDO! NUNCA MAIS ERRE A TAMPA! MASSA PODRE E RECHEIO CREMOSO

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

In a bowl, combine 500 g of margarine (or butter) and 3 tablespoons of lard.

Add 3 whole eggs and 1/2 tablespoon of salt to the bowl.

Gradually mix in 1 kg of flour until the dough is crumbly and separates easily.

Let the dough rest in a covered bowl.

Prepare 1 kg of chicken breast by cutting it into cubes and cooking in a pressure cooker with 1/2 tablespoon of salt and a chicken bouillon cube, covered with water for 20 minutes once the pressure builds up.

Shred the cooked chicken and reserve the broth.

In a medium pan, heat 3 tablespoons of oil and sauté 3 cloves of minced garlic until fragrant.

Add 1 chopped onion and cook until translucent.

Stir in 1-2 chopped ripe tomatoes, a can of chopped olives, and a can of corn (drained).

Add 1/2 tablespoon of paprika, black pepper to taste, and 3 tablespoons of tomato paste.

Mix in 2 cups of reserved chicken broth and the shredded chicken, stirring well.

To thicken the mixture, combine 3 tablespoons of flour with a little water and add it to the pan, stirring until the sauce thickens.

Remove from heat and set aside to cool slightly.

Roll out the rested dough using plastic bags to prevent sticking, first for the top and then for the bottom of the empadão.

Line the pie dish with the bottom layer of dough, ensuring it covers the edges.

Fill the lined pie dish with the chicken mixture, then cover with the top layer of dough, sealing the edges.

Cut slits in the top dough for steam to escape before baking.

Bake in a preheated oven until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens