Brazilian
Empadão Goiano
A traditional savory pie from Goiás with tender chicken, linguiça, pork, guariroba, pequi, olives, egg, and queijo minas under a rich lard pastry. The filling is moist and colorful with colorau, just as it is served in Goiás.
Ingredients
- All-purpose flour1 1/2 cups
- Cold lard5 tbsp
- Egg yolk1
- Cold water3 to 4 tbsp
- Fine salt3/4 tsp
- Cooked shredded chicken1 cup
- Pork loin, diced small80g
- Brazilian linguiça, sliced80g
- Guariroba, cooked and sliced1/2 cup
- Pequi pulp or cooked pequi segments2 tbsp
- Onion, finely chopped1/2 small
- Garlic cloves, minced2
- Tomato, peeled and chopped1 small
- Colorau or annatto powder1 tsp
- Chicken stock1/3 cup
- Green olives, pitted6
- Hard-boiled egg, quartered1
- Queijo minas meia cura, cubed60g
- Chopped parsley and scallions2 tbsp
- Oil or lard for sautéing1 tbsp
- Black pepper1/4 tsp
- Beaten egg for brushing1/2
Method
- Make the pastry by rubbing the cold lard into the flour with 1/2 tsp salt until the mixture looks like coarse crumbs.
- Add the egg yolk and enough cold water to bring the dough together without kneading heavily.
- Wrap the dough and rest it in the refrigerator for 30 minutes.
- Heat the oil or lard in a pan and brown the diced pork loin and linguiça until lightly golden.
- Add the onion and garlic and sauté until softened.
- Stir in the colorau, tomato, shredded chicken, guariroba, pequi, chicken stock, black pepper, and the remaining salt.
- Cook over medium heat until the filling is moist but not soupy, about 8 to 10 minutes.
- Turn off the heat, stir in the parsley and scallions, and let the filling cool completely.
- Heat the oven to 190°C.
- Divide the dough into two portions, one slightly larger for the base and one for the lid.
- Roll out the larger piece and line two small individual pie dishes or one small 15 cm pie dish, pressing the dough up the sides.
- Spoon in the cooled filling and tuck in the olives, hard-boiled egg quarters, and queijo minas cubes.
- Roll out the remaining dough, cover the pie, seal the edges well, and make a small steam hole in the center.
- Brush the top with beaten egg.
- Bake for 35 to 40 minutes, until the crust is deeply golden and firm.
- Rest for 10 minutes before serving so the filling settles; if using whole pequi segments, eat around the pit and do not bite into it.
Common questions
Can I substitute guariroba or pequi if I can't find them?
Yes. For guariroba, use hearts of palm or artichoke hearts for a similar mild bitterness and texture. For pequi, use a little pumpkin, yellow bell pepper, or extra chicken stock for body, but the flavor will be less distinctive.
How long does the filling need to cool before assembling the empadão?
Let it cool completely, about 30 to 45 minutes. Warm filling softens the pastry and can make the bottom soggy or cause the lid to slump during baking. If needed, chill it briefly to speed things up.
What are the most common mistakes when making the pastry?
The biggest mistakes are using warm lard, overworking the dough, or adding too much water. Keep everything cold, mix just until it holds together, and rest it before rolling so the crust stays tender and flakes better.
How should I store leftover empadão goiano?
Cool completely, then cover and refrigerate for up to 3 days. Reheat in the oven at 160–170°C until hot through so the crust stays crisp. You can freeze baked portions for up to 2 months.
What should I serve with empadão goiano?
It’s rich and filling, so serve it with a simple green salad, rice, or sliced tomatoes. For a more traditional plate, keep sides light and fresh so the savory chicken, pork, sausage, and pequi filling stays the focus.