Name: Empadão de Frango
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 6
Cuisine: Mediterranean
Ingredients: 600 g chicken breast; 2 onions, chopped; 3 garlic cloves, minced; 2 carrots, diced; 200 g mushrooms, sliced; 50 g butter; 3 tbsp flour; 500 ml milk; 100 ml white wine; 1 egg yolk; 2 ready-rolled puff pastry sheets; salt, pepper, nutmeg; parsley

Instructions

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1Poach the chicken 15 minutes, then shred.

2Sauté the onion, garlic, carrots and mushrooms in the butter until soft.

3Stir in the flour, cook 2 minutes, then whisk in the milk and wine until creamy.

4Fold in the chicken, season with salt, pepper, nutmeg and parsley; cool 15 minutes.

5Line a baking dish with one pastry sheet, fill with the chicken mixture.

6Cover with the second sheet, seal the edges and brush with egg yolk.

7Pierce the top and bake at 200°C for 35-40 minutes until deep golden.

8Rest 10 minutes before cutting — the filling firms up.

Chef's Tip

Cooling the filling before assembling stops the pastry base from going soggy.

More tips ↓

A classic béchamel (not cream) gives the filling body that reheats well.
Puff pastry needs the pierce: trapped steam lifts the lid off the pie.

Empadão de Frango

Ingredients

Instructions

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