Empadão

Name: Empadão
Prep time: 60 min
Cook time: 45 min
Total time: 105 min
Yield: 8 servings
Cuisine: Brazilian
Ingredients: Crust: 500g all-purpose flour; 250g cold butter, cubed; 2 egg yolks; 1 tsp salt; 3-4 tbsp ice water; Filling: 600g chicken breast, cooked and shredded; 1 can hearts of palm, sliced; 1 cup corn kernels; 100g green olives, sliced; 3 hard-boiled eggs, sliced; 1 large onion, diced; 3 cloves garlic, minced; 200ml heavy cream; 2 tbsp butter; 2 tbsp all-purpose flour; Salt and pepper; 1 egg yolk for glazing

Empadão (em-pah-DOWN)

Brazilian Savory Pie

⏱ Prep Time 2 hours

📈 Difficulty Hard

👥 Servings

🔥 Calories 474 kcal

A towering, golden-crusted savory pie filled with shredded chicken, olives, hearts of palm, corn, and hard-boiled eggs in a creamy sauce, encased in a buttery, crumbly crust.

Nutrition & Info

Protein 24.0g

Carbs 36.0g

Fat 26.0g

Protein Carbs Fat

Dietary

nut-free

Allergen Warnings

⚠ gluten ⚠ eggs ⚠ dairy

Equipment Needed

springform pan mixing bowl rolling pin oven

Presentation Guide

Vessel: springform pan or platter

Garnishes: parsley, olive oil

Accompaniments: green salad, white rice

Ingredients

Crust: 500g all-purpose flour
250g cold butter, cubed
2 egg yolks
1 tsp salt
3-4 tbsp ice water
Filling: 600g chicken breast, cooked and shredded
1 can hearts of palm, sliced
1 cup corn kernels
100g green olives, sliced
3 hard-boiled eggs, sliced
1 large onion, diced
3 cloves garlic, minced
200ml heavy cream
2 tbsp butter
2 tbsp all-purpose flour
Salt and pepper
1 egg yolk for glazing

Instructions

1
Make the crust: pulse flour, cold butter, egg yolks, and salt in a food processor until crumbly. Add ice water until dough just comes together. Wrap and refrigerate 30 minutes.
2
Make the filling: sauté onion and garlic in butter. Add flour to make a roux, then stir in cream. Add shredded chicken, hearts of palm, corn, and olives. Season well.
3
Press two-thirds of the dough into the bottom and sides of a greased springform pan.
4
Layer the chicken filling inside, arranging sliced hard-boiled eggs throughout.
5
Roll out remaining dough for the top crust. Place over the filling, pinching edges to seal. Cut small vents.
6
Brush with egg yolk glaze. Bake at 190°C (375°F) for 40-45 minutes until deeply golden.
7
Let cool 10 minutes before unmolding and slicing.

💡

Did You Know?

Empadão is the grand version of empadinhas (small individual empanadas), and Brazilian grandmothers are judged by the quality of their empadão crust — it must be short, crumbly, and melt-in-the-mouth.

Chef's Notes

Equipment Tips

springform pan
mixing bowl
rolling pin
oven

Garnishing

parsley, olive oil

Accompaniments

green salad, white rice

The Story Behind Empadão

Empadão evolved from Portuguese empadas, which themselves descended from medieval European pies. In Brazil, the pie grew larger and the filling became distinctly Brazilian with hearts of palm (a native ingredient) and local olives. It is the centerpiece of many Brazilian Sunday lunches and holiday tables, passed down through generations as a family recipe.

🕐 Traditionally enjoyed sunday lunch, celebrations, holidays 📜 Origins: Portuguese colonial adaptation

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