Empadao de Frango (Brazilian Chicken Pot Pie)
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Ingredients
- 500 g skinless chicken thigh fillets
- 200 g tinned hearts of palm, drained
- 100 g frozen peas
- 1 onion, finely chopped
- 2 garlic cloves
- 2 ripe tomatoes
- 100 g cream cheese
- 500 g ready-made shortcrust pastry
- 1 large eggs
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 919 kcal
- Protein
- 38.5 g
- Carbohydrate
- 67.2 g
- of which sugars
- 7.6 g
- Fat
- 53.4 g
- of which saturates
- 22.7 g
- Fibre
- 6 g
- Salt
- 2.24 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Heat the olive oil in a pan and cook the onion and garlic for 5 minutes until soft.
- 2
Add the chicken thigh fillets and cook for 8-10 minutes, breaking them up, until no pink remains.
- 3
Stir in the tomatoes, hearts of palm and frozen peas and cook for 3 minutes, then stir in the cream cheese until the mixture is creamy. Leave to cool slightly.
- 4
Roll out two-thirds of the pastry and line a 23cm pie dish, leaving an overhang. Spoon in the chicken filling.
- 5
Roll out the remaining pastry for a lid, place it over the filling, press the edges together to seal and trim off the excess.
- 6
Brush the top with the beaten egg and bake for 30-35 minutes, until the pastry is golden and crisp.
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