Empadão Goiano
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
Converted for display; the recipe amounts stay equivalent.
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
- 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
Store leftover Empadão Goiano in an airtight container in the refrigerator.
Reheat slices in the oven at 160°C (325°F) until warmed through, or in a microwave for quicker reheating.
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