Entree: Brazil – Goias – Empadão Goiano (Hearty Goias-style savory baked pie of mixed meats, vegetables, eggs, and cheese)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 30 min

Cook 50 min

Additional 15 min

Total 1 hr 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 3 cups (375 g) all-purpose flour
- 1/2 cup (113 g) unsalted butter, cold and cubed
- 2 large eggs, approx. 3 1/2 oz (100 g)
- 1/2 cup (120 ml) milk
- 1 tsp (5 g) baking powder
- 1 tsp (6 g) salt
- 2 tbsp (30 ml) olive oil, divided
- 2 cups (280 g) shredded cooked chicken
- 8 oz (225 g) calabresa or smoked sausage, thinly sliced
- 4 oz (115 g) bacon, diced
- 1 medium onion, about 6 oz (170 g), chopped
- 3 cloves garlic, minced, approx. 5/16 oz (9 g)
- 1 cup (150 g) diced tomatoes (fresh or canned)
- 1 cup (150 g) frozen peas
- 8 oz (225 g) Catupiry or cream cheese
- 3 large hard-boiled eggs, quartered, approx. 5 1/4 oz (150 g)
- 1/2 cup (75 g) sliced green olives
- 1 tsp (5 g) ground black pepper
- 1 tsp (5 g) paprika
- 1/4 cup (60 ml) beer or additional milk (optional, for dough richness)

Show original ingredient measurements

- 3 cups (375 g) all-purpose flour
- 1/2 cup (113 g) unsalted butter, cold and cubed
- 2 large eggs, approx. 100 g
- 1/2 cup (120 ml) milk
- 1 tsp (5 g) baking powder
- 1 tsp (6 g) salt
- 2 tbsp (30 ml) olive oil, divided
- 2 cups (280 g) shredded cooked chicken
- 8 oz (225 g) calabresa or smoked sausage, thinly sliced
- 4 oz (115 g) bacon, diced
- 1 medium onion, about 6 oz (170 g), chopped
- 3 cloves garlic, minced, approx. 9 g
- 1 cup (150 g) diced tomatoes (fresh or canned)
- 1 cup (150 g) frozen peas
- 8 oz (225 g) Catupiry or cream cheese
- 3 large hard-boiled eggs, quartered, approx. 150 g
- 1/2 cup (75 g) sliced green olives
- 1 tsp (5 g) ground black pepper
- 1 tsp (5 g) paprika
- 1/4 cup (60 ml) beer or additional milk (optional, for dough richness)

Instructions

1. Make the dough: In a large bowl combine flour, baking powder, and salt. Cut in cold butter until mixture resembles coarse crumbs. Whisk eggs with milk (and beer if using) and stir into flour until a soft dough forms. Divide into two disks, wrap, and refrigerate 30 minutes.
2. Prepare the filling: Heat 1 tbsp (15 ml) olive oil in a skillet over medium heat. Fry bacon until beginning to crisp, remove and set aside. In same pan add sliced calabresa and brown; remove. Add remaining 1 tbsp (15 ml) oil and sauté onion until translucent, add garlic and cook 1 minute. Stir in shredded chicken, diced tomatoes, peas, black pepper, and paprika; cook 3–4 minutes until combined and most liquid reduced. Remove from heat and fold in cream cheese, green olives, and reserved bacon. Adjust salt to taste.
3. Assemble the empadão: Preheat oven to 375°F (190°C). Roll one dough disk to fit a 9x13-inch (23x33 cm) baking dish, pressing into bottom and up the sides. Spoon half the filling into the crust, arrange quartered hard-boiled eggs evenly, then top with remaining filling. Spread remaining dough rolled to cover as a top crust; seal edges and trim. Make a few small vents in the top crust and brush with a beaten egg.
4. Bake and finish: Bake for 40–50 minutes until crust is golden and filling bubbly. Let rest 10–15 minutes before slicing. Serve warm or at room temperature.