Gluten-Free Brazilian Chicken Pot Pies (Empadinha de Frango). Get ready for a classic Brazilian snack reimagined: delicious, bite-sized gluten-free chicken pot pies. They feature a buttery, melt-in-your-mouth crust and a creamy, seasoned chicken filling. Let’s bake!
Yield: Approximately 18-20 small pies
Prep time: 40 minutes (plus chilling)
Cook time: 30 minutes
Gluten-Free Brazilian Chicken Pot Pies (Empadinha de Frango)
Ingredients
For the Crust
- 180 grams rice flour
- 160 grams cornstarch
- 80 grams sweet cassava starch (polvilho doce)
- 175 grams unsalted butter, cold and cubed
- 50 grams egg (about 1 medium egg)
- 60 ml ice-cold water
- 5 grams salt
For the Chicken Filling
- 400 grams cooked and shredded chicken breast
- 1 box (200g) heavy cream (creme de leite)
- 100 grams canned corn, drained
- 1 cup (240ml) chicken broth (from cooking the chicken)
- ½ onion, finely chopped
- 2 garlic cloves, minced
- 1 tomato, seeded and chopped
- Vegetable oil or butter for sautéing
- Salt, sweet paprika, chili powder, and dried herbs to taste
- Fresh parsley, chopped
For Assembly
- 280 grams cream cheese (requeijão)
- 1 egg, lightly beaten (for egg wash)
- Sesame seeds for sprinkling
Cheese Note: The traditional Brazilian cream cheese is Requeijão, which is soft and spreadable. The best substitute is a creamy, mild cheese spread. For a tangier twist, you can mix in some cream cheese (like Philadelphia).
Instructions
- Make the Dough: In a large bowl, whisk together the rice flour, cornstarch, sweet cassava starch, and salt. Add the cold, cubed butter. Using your fingertips, rub the butter into the flour until the mixture resembles a coarse meal with some pea-sized butter pieces remaining.
- Form the Dough: Add the egg and ice-cold water. Mix with your hands just until a smooth and pliable dough comes together. Be careful not to overwork it. Shape the dough into a disc, wrap it in plastic, and refrigerate for at least 30 minutes.
- Sauté Aromatics: While the dough chills, prepare the filling. Heat a bit of oil or butter in a skillet over medium heat. Sauté the onion and garlic until soft and fragrant.
- Make the Filling: Add the shredded chicken and sauté for a minute. Season with salt, paprika, and your chosen herbs. Add the chopped tomato, drained corn, and chicken broth. Let it simmer for a few minutes until the liquid reduces slightly. Remove from heat, stir in the heavy cream and fresh parsley. Let the filling cool completely.
- Preheat Oven & Prepare: Preheat your oven to 350°F (180°C). Lightly grease your mini pie pans.
- Assemble the Pies: Divide the chilled dough into two portions (about 2/3 for the bases and 1/3 for the tops). Roll out the larger portion and use it to line the bottom and sides of the prepared pans. Fill each one with the cooled chicken mixture, then add a teaspoon of cream cheese on top.
- Add the Lids: Roll out the remaining dough and cut out circles to create the tops. Place them over the filling, pressing the edges firmly to seal. Crimp with a fork if desired. Brush the tops with the beaten egg and sprinkle with sesame seeds.
- Bake: Bake for 25-30 minutes, or until the crusts are golden brown and firm.
- Serve: Let the empadinhas cool in the pans for about 10 minutes before carefully removing them. They are best enjoyed warm!
Tips for Success
- Keep it Cold: The key to a flaky crust is cold butter and a chilled dough. Don’t skip the refrigeration step.
- Filling Consistency: Ensure the filling is completely cool before assembling; a hot filling will melt the butter in the dough and make it greasy.
- Customize Your Filling: Feel free to add other ingredients to the filling, like chopped olives or hearts of palm, for a different twist.
- Make-Ahead: You can assemble the empadinhas and freeze them before baking. Bake from frozen, adding 5-10 extra minutes to the baking time.
Enjoy your delicious taste of Brazil! Bom apetite!
A special thank you to the Jana Cabral YouTube channel for the inspiration and for sharing this wonderful, accessible recipe with everyone!
