Empadão Cremoso (Creamy Brazilian Savory Pie)
Empadão Cremoso (Creamy Brazilian Savory Pie)
Ingredients
For the Ricotta Cream (Base for the Dough)
- 7 ounces fresh ricotta
- 1 3/4 ounces unsalted butter, extra
- 3/4 cup whole milk, hot
For the Dough
- 1 ricotta cream, prepared above
- 17 5/8 ounces unsalted butter, extra, at room temperature
- 2 eggs
- 1 tablespoon salt
- 2 1/2 teaspoons baking powder
- 7 1/4 cups premium wheat flour
For the Filling
- 4 cups creamy chicken filling, shredded chicken, corn, green peas in a creamy sauce (as needed for 4 pies)
- 1 cup Catupiry cream cheese, in a squeezable pouch, or as needed
For Finishing
- 1 egg yolk, strained
Instructions
- 1
To prepare the ricotta cream: In a blender, combine the 7 ounces of fresh ricotta, 1 3/4 ounces of extra unsalted butter, and 3/4 cup of hot whole milk. Blend until the mixture is completely smooth and creamy.
⏱️ 5 min
- 2
Pour the prepared ricotta cream into a bowl. Cover the surface directly with plastic wrap to prevent a skin from forming. Refrigerate for at least 2 hours, or until firm and well chilled.
⏱️ 5 min
- 3
To prepare the dough: Once the ricotta cream is chilled and firm, transfer it to the bowl of a stand mixer. Add the 17 5/8 ounces of extra unsalted butter (at room temperature and cubed), 2 eggs, 1 tablespoon of salt, 2 1/2 teaspoons of baking powder, and 7 1/4 cups of premium wheat flour to the mixer.
⏱️ 10 min
- 4
Mix on low speed until the ingredients just begin to come together and form a crumbly dough. Be careful not to overmix, as this can activate the gluten and result in a tough crust.
⏱️ 5 min
- 5
Remove the dough from the mixer and briefly knead it by hand on a lightly floured surface until it forms a cohesive ball. Again, avoid overworking the dough. Wrap the dough tightly in plastic wrap and refrigerate for 6 hours.
⏱️ 10 min
- 6
To assemble the pies: Divide the chilled dough into four portions. Set aside one smaller portion for the lattice tops, and use the three larger portions for the pie bases. Lightly flour a clean surface.
⏱️ 5 min
- 7
Take one larger dough portion and roll it out with a rolling pin into a circular shape, approximately 1/4 inch thick. Carefully transfer the rolled-out dough into a 8-inch round baking mold with a removable bottom. Gently press the dough into the bottom and up the sides to form the pie crust. Trim any excess dough. Repeat this process for the other two pie bases.
⏱️ 15 min
- 8
Spoon a generous amount of the creamy chicken filling into each dough-lined mold, spreading it evenly. Pipe a spiral or concentric circles of Catupiry cream cheese on top of the chicken filling in each pie.
⏱️ 10 min
- 9
Take the reserved smaller dough portion and roll it out thinly. Using a pizza cutter or knife, cut the dough into long, thin strips for the lattice top. Brush the exposed dough edges of the pies (above the filling) with the strained egg yolk; this will act as an adhesive for the top crust.
⏱️ 10 min
- 10
Carefully place the dough strips in a lattice pattern over the top of each pie, pressing the ends onto the egg-washed edges to secure them. Brush the entire lattice top with more strained egg yolk to give it a golden sheen when baked.
⏱️ 10 min
- 11
Preheat the oven to 329°F (165°C). Place the assembled pies on baking sheets and bake for 60 minutes, or until the crust is golden brown and cooked through.
⏱️ 60 min•🌡️ 329
- 12
Once baked, remove the pies from the oven and let them cool for at least 30 minutes before attempting to unmold them. This cooling period helps the crust set and prevents crumbling. Carefully unmold the pies and serve warm.
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
Empadão Cremoso (Creamy Brazilian Savory Pie)
Ingredients
For the Ricotta Cream (Base for the Dough)
- 7 ounces fresh ricotta
- 1 3/4 ounces unsalted butter, extra
- 3/4 cup whole milk, hot
For the Dough
- 1 ricotta cream, prepared above
- 17 5/8 ounces unsalted butter, extra, at room temperature
- 2 eggs
- 1 tablespoon salt
- 2 1/2 teaspoons baking powder
- 7 1/4 cups premium wheat flour
For the Filling
- 4 cups creamy chicken filling, shredded chicken, corn, green peas in a creamy sauce (as needed for 4 pies)
- 1 cup Catupiry cream cheese, in a squeezable pouch, or as needed
For Finishing
- 1 egg yolk, strained
Instructions
- 1
To prepare the ricotta cream: In a blender, combine the 7 ounces of fresh ricotta, 1 3/4 ounces of extra unsalted butter, and 3/4 cup of hot whole milk. Blend until the mixture is completely smooth and creamy.
⏱️ 5 min - 2
Pour the prepared ricotta cream into a bowl. Cover the surface directly with plastic wrap to prevent a skin from forming. Refrigerate for at least 2 hours, or until firm and well chilled.
⏱️ 5 min - 3
To prepare the dough: Once the ricotta cream is chilled and firm, transfer it to the bowl of a stand mixer. Add the 17 5/8 ounces of extra unsalted butter (at room temperature and cubed), 2 eggs, 1 tablespoon of salt, 2 1/2 teaspoons of baking powder, and 7 1/4 cups of premium wheat flour to the mixer.
⏱️ 10 min - 4
Mix on low speed until the ingredients just begin to come together and form a crumbly dough. Be careful not to overmix, as this can activate the gluten and result in a tough crust.
⏱️ 5 min - 5
Remove the dough from the mixer and briefly knead it by hand on a lightly floured surface until it forms a cohesive ball. Again, avoid overworking the dough. Wrap the dough tightly in plastic wrap and refrigerate for 6 hours.
⏱️ 10 min - 6
To assemble the pies: Divide the chilled dough into four portions. Set aside one smaller portion for the lattice tops, and use the three larger portions for the pie bases. Lightly flour a clean surface.
⏱️ 5 min - 7
Take one larger dough portion and roll it out with a rolling pin into a circular shape, approximately 1/4 inch thick. Carefully transfer the rolled-out dough into a 8-inch round baking mold with a removable bottom. Gently press the dough into the bottom and up the sides to form the pie crust. Trim any excess dough. Repeat this process for the other two pie bases.
⏱️ 15 min - 8
Spoon a generous amount of the creamy chicken filling into each dough-lined mold, spreading it evenly. Pipe a spiral or concentric circles of Catupiry cream cheese on top of the chicken filling in each pie.
⏱️ 10 min - 9
Take the reserved smaller dough portion and roll it out thinly. Using a pizza cutter or knife, cut the dough into long, thin strips for the lattice top. Brush the exposed dough edges of the pies (above the filling) with the strained egg yolk; this will act as an adhesive for the top crust.
⏱️ 10 min - 10
Carefully place the dough strips in a lattice pattern over the top of each pie, pressing the ends onto the egg-washed edges to secure them. Brush the entire lattice top with more strained egg yolk to give it a golden sheen when baked.
⏱️ 10 min - 11
Preheat the oven to 329°F (165°C). Place the assembled pies on baking sheets and bake for 60 minutes, or until the crust is golden brown and cooked through.
⏱️ 60 min•🌡️ 329 - 12
Once baked, remove the pies from the oven and let them cool for at least 30 minutes before attempting to unmold them. This cooling period helps the crust set and prevents crumbling. Carefully unmold the pies and serve warm.
⏱️ 30 min