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Overview

Empadao

Empadão de frango, Brazilian chicken pie, chicken empadão

This empadao recipe makes the Brazilian bakery classic: a buttery, crumbly pastry crust filled with shredded chicken cooked with tomato, onion, hearts of palm, sweetcorn and olives, bound with creamy cheese, then sealed with a crimped lid and baked until deep golden. It serves eight generous slices from a 26 cm pie dish. One serving is about 240 g.

Empadão came to Brazil from Portugal, where the small empada — a hand-sized pie — was already a bakery staple. In Brazil the pie grew: the empadão is the big, family-size version, baked in a round dish and sliced at the table, and the chicken filling with hearts of palm and creamy cheese became the classic. Every Brazilian bakery sells it by the slice, and the version from Goiás, with its generous filling, is famous across the country.

Pairs well with: Serve warm in slices with a green salad and a cold drink, the way Brazilian bakeries serve it.

Provenance

Brazil flag Brazil

Brazilian Bakery Classic

Latin America & Caribbean

Time Dedication

1h 35m

40m prep • 55m cook

Batch Yield

8 Servings

625 kcal per serving

1 serving ≈ 240 g

Technical Skill

Advanced

Hard (Pastry & Filling)

Meal Timing & Digestive Fit

Breakfast

Not Advised

Lunch

Hearty Midday Main

Dinner

Ideal Hearty Main

Snack & Tea

Inappropriate

Occasions: Family dinners, bakery lunches, parties, potlucks Cost: Low — about $2–3 per serving at home
Tags: Chicken Savory Rich Baked
A whole golden empadao, Brazilian chicken pie with a crimped crust, on a white plate with salad leaves

Brazilian Bakery Classic

Photo: Elis Florentine, CC BY 2.0, via Wikimedia Commons

The Heritage Formulary

Measured Ingredients

Estimated cost: Low — about $2–3 per serving at home (USD)

Good empadão has a crumbly, golden crust that holds its shape when sliced, and a creamy, well-seasoned chicken filling — never soggy or bland.

Execution Methodology & Culinary Technique

Step-by-Step Cooking Guide

Active 1h 35m
P

Prep Stage: Pastry, Then Filling

40 Mins + 30 minutes chilling • Bowl, Pan & 26 cm Pie Dish

Make the pastry first: rub the cold butter into the flour until it looks like breadcrumbs, mix in the yolks and just enough cold water to bring it together, then wrap and chill for 30 minutes. While it chills, cook the filling — onion and garlic in olive oil, then the shredded chicken, tomato, hearts of palm, corn, olives and parsley — and let it cool completely before it meets the pastry.

Maestro Tip: Cold butter and cold water are the whole secret of a crumbly crust — if the pastry feels warm, chill it again before rolling.

  1. 1

    Make the pastry

    15 minutes + 30 minutes chilling Room temperature, about 20°C (68°F)

    Rub the cold butter (200 g) into the flour (400 g) and 3 g of salt with your fingertips until it looks like coarse breadcrumbs. Mix in the 2 egg yolks (40 g) and the cold water (60 ml), a little at a time, until the dough just comes together. Shape into a disc, wrap and chill for 30 minutes.

    Do not overwork the dough — stop as soon as it holds together, or the crust turns tough.

    Done when: Dough smooth, firm and cold, holding together without cracking.

  2. 2

    Cook the filling

    15 minutes Medium heat, about 180°C (350°F)

    Heat the olive oil (30 ml) in a pan, fry the onion (150 g) and garlic (10 g) for 4 minutes until soft, then add the shredded chicken (500 g) and tomato (200 g) and cook for 5 minutes. Stir in the hearts of palm (200 g), cream cheese (150 g), sweetcorn (100 g), olives (50 g), parsley (15 g) and the remaining 2 g of salt, and cook 3 more minutes until creamy. Spread on a plate to cool completely.

    The filling must be cold — hot filling melts the pastry before it bakes.

    Done when: Filling creamy, well mixed, and completely cool.

  3. 3

    Line the dish and fill

    15 minutes Room temperature, about 20°C (68°F)

    Heat the oven to 180°C (350°F). Roll out two-thirds of the pastry and line a greased 26 cm pie dish, pressing it into the corners and trimming the edge. Spoon in all of the cold filling and spread it level. Roll out the remaining pastry, lay it over the top, trim, and crimp the edges together with your fingers. Brush the lid with the beaten egg yolk (20 g) and cut two small slits in the centre for steam.

    A tight crimp is what keeps the filling inside — press firmly all the way round.

    Done when: Dish lined, filling level, lid sealed and crimped, brushed with yolk.

  4. 4

    Bake until golden

    45 minutes 180°C (350°F)

    Bake for 45 minutes until the crust is deep golden brown and crisp, and the filling inside is bubbling and reaches 74°C (165°F) at the centre. If the top browns too fast, cover it loosely with foil for the last 10 minutes. Rest for 10 minutes before slicing so the filling sets.

    Resting is not optional — a hot empadão cut too soon falls apart on the plate.

    Done when: Crust deep golden and crisp, filling hot at 74°C (165°F).

Finishing Touches & Plating

Slice the empadão warm, in generous wedges, straight from the dish — the first slice is the hardest, the rest come out clean.

Nutritional Physiology & Benefits

Nutrition

Energy

625

kcal / serving

Protein

29g

Complete AA

Carbs

47g

Complex

Fats

36g

Healthy

Per serving (8 servings · 1 serving ≈ 240 g)
Energy625 kcal
Protein29 g
Carbohydrates47 g
Fat36 g
Fibre3.2 g
Sugar2.8 g
Sodium634 mg
Per 100g
Energy260 kcal
Protein12 g
Carbohydrates19.4 g
Fat15 g
Fibre1.3 g
Sugar1.2 g
Sodium264 mg

Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.

Vitamins & minerals: B vitamins and phosphorus from the chicken, vitamin C from the tomato, and calcium from the cream cheese. Nutrition values are estimated.

Good protein from the chicken

Each serving carries about 28.7 g of protein from the chicken and cheese, which makes a slice of empadão a proper meal, not just a snack.

Fibre from the vegetables

Hearts of palm, sweetcorn, tomato and onion bring about 3.1 g of fibre per serving, along with the vegetables' vitamins.

Calcium from the cheese

The cream cheese in the filling adds calcium as part of a varied diet, and the tomato brings vitamin C.

Food Pairings

What to Eat With

To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:

Sides

Green salad

A simple green salad with a sharp vinaigrette cuts through the rich, buttery crust and resets the palate.

Rice

Plain white rice is the usual Brazilian plate-mate — it soaks up any filling that escapes and stretches the pie further.

Drinks

Cold beer or guaraná

An ice-cold beer or a guaraná soft drink is the classic bakery-drink pairing with empadão in Brazil.

Sauces

Hot sauce

A few drops of hot sauce on each slice add heat that the mild, creamy filling welcomes.

Complete menu

Serve empadao in warm slices with a green salad, white rice and a cold beer or guaraná for a complete Brazilian bakery dinner.

Digestive Guardrails

What NOT to Combine

To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:

Filling the pie while the filling is still hot

Hot filling melts the butter in the pastry before it reaches the oven, and the crust turns soggy and leaks. Cool the filling completely first. This is general information, not medical advice.

Serving without warning about gluten, egg and milk

The pastry contains wheat flour, butter and egg yolk, and the filling contains milk (cream cheese) — all common allergens. Tell anyone with a wheat, egg or milk allergy before serving. This is general information, not medical advice.

General information only, not medical advice — consult a doctor for personal dietary decisions.

Who Should Eat It

Who Should Eat

  • General adultsA rich, filling pie as written; one generous slice with salad is a full meal.
  • ChildrenChildren love the mild, creamy chicken filling; cut their slice small and check it is not too hot inside.
  • ElderlySoft filling and crumbly crust are easy to chew, but the pie is rich and salty — keep to one slice with salad.
  • Pregnant womenFine when baked fresh and served hot, with the filling cooked through to 74°C (165°F). Ask your clinician if unsure.
  • Breastfeeding womenFine in a normal portion; the chicken and cheese give good protein and calcium. Ask your clinician if unsure.
  • AthletesA solid recovery meal — about 28.7 g of protein and 46.5 g of carbohydrate per serving.
  • Weight gainAt 625 kcal a serving with plenty of protein and carbohydrate, it is a solid meal for gaining weight.
  • Weight lossRich and energy-dense as written, so take a smaller slice with extra salad and skip the rice.

Health Conditions — Adjust or Avoid

Conditions

  • DiabetesOne serving carries about 46.5 g of carbohydrate, mostly from the pastry. Take a smaller slice with extra salad and ask your clinician about portion size.
  • High blood pressureAt about 634 mg of sodium per serving this is a salty pie, mostly from the hearts of palm, olives and salt. Rinse the hearts of palm well and use less salt. Ask your clinician.
  • Kidney diseaseHigh in protein, potassium and sodium, so it may not fit a restricted diet. Ask your clinician or dietitian before eating it.
  • GoutChicken and cheese are low in purines, so this dish is usually fine for gout, but it is rich — keep portions moderate and ask your clinician if you have gout.
  • Stomach issuesButtery pastry and rich filling can trigger reflux for some people. If that is you, take a smaller slice and eat it warm, not hot. Ask your clinician if symptoms persist.
  • Cardiovascular diseaseRich in saturated fat from the butter and cheese, so this is an occasional treat rather than a regular meal. Ask your clinician about how often it fits your diet.
  • Fatty liverEnergy-dense and rich, so keep the portion to a small slice, load up the salad and skip extra bread or rice. Ask your clinician for personalised advice.
  • Food allergiesContains gluten (wheat flour), egg and milk (butter, cream cheese). The pastry cannot be made gluten-free with wheat flour. Ask your clinician if you have a food allergy.
  • Special therapeutic dietsNot suitable for wheat, egg or milk allergy diets; a lighter version with less butter and cheese is possible but still contains gluten and egg. Ask your clinician or dietitian before adapting it.

If you have a medical condition, consult your doctor before changing your diet.

Storage & Use

Storage & Use

How to store
Cool completely, then cover the dish tightly or store slices in a sealed container.
In the fridge
Keeps 3 days in the fridge at 4°C (40°F) or below.
In the freezer
Baked slices freeze well for up to 1 month; the whole pie freezes for up to 1 month too.
How to reheat
Reheat slices in a moderate oven at 180°C (350°F) for 12 minutes until crisp and steaming hot, to 74°C (165°F); do not microwave, or the crust goes soft.
Freezing recommended
Yes, baked, up to 1 month.
Signs it has spoiled
Sour smell from the filling, soft or slimy crust, or visible mould — discard if any appear.

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