EmpadãoChicken Pot Pie

A crumbly "rotten dough" pie.

• 1 large pie ( springform pan)
• Prep 85 mins
• Cook 45 mins
• Sudeste

Empadão is a traditional baked pie built with short-crust pastry (massa podre) rich in butter and lard. The fat coats flour proteins to restrict gluten development, yielding a flaky, tender crust filled with creamy chicken, hearts of palm, and green peas.

Ingredients

• •500 g All-Purpose Wheat Flour — Pastry Shell Matrix
• •200 g Unsalted Butter (Chilled, Diced) — Fat / Flakiness Agent
• •50 g Vegetable Shortening or Lard — Crust Tenderness
• •40 g (2 units) Egg Yolks — Emulsifier & Color
• •8 g Fine Sea Salt — Seasoning
• •60 - 80 ml Ice Water — Hydration Phase
• •750 g Creamy Chicken & Palm Heart Filling — Interior Filling Core
• •1 Yolk + 10ml Milk Egg Wash (for Glazing) — Surface Glaze

Method

1. Rub cold butterRub cold butter and lard into sifted flour and salt using fingertips or a pastry cutter until coarse crumbs form
2. Stir in theStir in the egg yolks and ice water, mixing gently just until the dough comes together
3. Do not kneadDo not knead, as overworking develops gluten and toughens the pastry
4. Wrap in plasticWrap in plastic wrap and chill for 45 minutes
5. Roll out two-thirdsRoll out two-thirds of the dough between sheets of parchment paper to 3mm thickness
6. Line a 23cmLine a 23cm pie pan with the dough, letting the excess drape over the edges
7. Fill with coldFill with cold chicken filling
8. Roll out theRoll out the remaining dough to create a top lid
9. Cover the fillingCover the filling, crimp the edges tightly to seal, trim excess dough, cut steam vents in the top, and brush with egg wash
10. Bake at 190°CBake at 190°C for 40 to 45 minutes until deep golden brown
11. Rest for 20Rest for 20 minutes before slicing to allow the filling to set

Questions