I have two favorite ways out of culinary trouble: rustic and fusion. I am calling this fusion cuisine. The filling is a very traditional example of Brazilian cooking (Torta de Frango e Palmito), and the crust – hot water pastry – originates from England. They were a good match, shaping a dish that is perfect for chilly evenings (sigh). Leftovers keep well for a few days. The pastry is so sturdy that it does not suffer from being re-heated. Obviously, this is very filling, a small piece will be enough as a satisfying meal. You could make it vegetarian by adding a bunch of roasted veggies in place of the chicken, but make sure to double the amount of hearts of palm in that case, you want it to be a prominent flavor.
BRAZILIAN CHICKEN AND HEARTS OF PALM PIE
(from the Bewitching Kitchen)
equipment: 9-inch springform pan
for the pie crust:
400g all-purpose flour
150g bread flour
½ tsp fine salt
80g unsalted butter
for the filling:
3 chicken breasts, bone-in
2 tsp salt (divided)
1 tsp black pepper (divided)
3 Tablespoons olive oil
1 shallot, minced
squeeze of lemon juice
1 can diced fire-roasted tomatoes, drained (about 15 oz)
250-300 g hearts of palm, drained and diced
1/2 to 1 cup frozen green peas
3 tablespoons flour
½ cup whole milk
fresh parsley and cilantro, minced (to taste)
1/4 cup cream cheese
a few slices of fresh mozzarella (optional, see comments)
egg wash to brush the dough (1 egg + 1 tsp water, whisked well)
Make the filling. Poach the chicken breasts very gently in water seasoned with salt, pepper, and lemon juice. I like to bring the water to almost a boil, turn the heat off, and leave the chicken in the pan for 15 minutes. Keep in mind it will cook longer in the pie. When chicken is poached and cool enough to handle, shred the meat with your fingers or a couple of forks. Reserve.
Sautee the shallot in olive oil with a touch of salt and pepper in a large skillet until fragrant. Add the shredded chicken breast, tomatoes, hearts of palm pieces and heat for a couple of minutes, stirring. Dissolve the flour in the milk, whisking well to avoid lumps. Pour into the meat mixture and heat until it starts to thicken. Add the cream cheese, then the frozen peas and mix everything gently. Adjust seasoning with salt and pepper if needed. Add the minced parsley and allow the mixture to cool completely before assembling the pie.
Make the pie dough. Place the flours, salt and pepper in a large mixing bowl. Place the butter, lard and water in a small saucepan and heat until boiling. Allow to cool slightly, then pour onto the flour mixture and stir with a large wooden spoon. Once it is cool enough to handle with your bare hands, knead the mixture until smooth and elastic. Roll out about 2/3 of the dough and cover the bottom and sides of the springform pan, making sure to take the dough all the way to the top. Unless your pan is a true non-stick pan, you will be better off by slightly greasing it with butter.
Add the cool filling, top with a few slices of mozzarella, and cover the pie with the remaining dough, rolled out a little bigger than the diameter of the pan. Join the bottom and top dough to seal the pie. Brush the surface with egg wash and make two or three cuts on top to allow steam to be released during baking.
Heat the oven to 400 F. Bake the pie for 30 minutes, reduce the heat to 350F and bake for 45 minutes. Remove from the oven and allow it to cool over a rack for 20 minutes before opening the springform pan and serving the pie.
to print the recipe, click here
Comments: The combination of chicken, hearts of palm and green peas is a true classic in Brazilian cooking. Sometimes made as filling for appetizers called “empadinhas” – not to confuse with empanadas, another South American concoction but made with a different type of dough and usually much bigger. Empadinhas are tiny, one or at most two-bite delicacies. I should make some before too long, although they are quite a bit of work to prepare.
Now, confession time. The real Brazilian version of this pie takes a type of cream cheese that is not available in the US, called “requeijão”. I decided to use cream cheese, but completely forgot about it until I grabbed the cold filling and saw the package of cream cheese un-opened next to it. That is why I decided to add some mozzarella slices on top. I really like the way it turned out, so I included it in the recipe. Double cheese won’t hurt, I say go for it.
This was made back in July, so we enjoyed it with peak of the season tomatoes and cucumbers in a refreshing salad. For a winter meal, I suggest a fennel and orange salad, which will go perfectly with all the flavors in the pie.
Note to self: make empadinhas before the blog turns 10 years old!
say it as a native:
ONE YEAR AGO: Roasted Butternut Squash with Walnuts and Tahini Sauce
TWO YEARS AGO: The Complicit Conspiracy of Alcohol
THREE YEARS AGO: Candy Cane Cookies
FOUR YEARS AGO: Macarons: Much better with a friend
FIVE YEARS AGO: Our Mexican Holiday Dinner
SIX YEARS AGO: The Ultimate Cranberry Sauce
SEVEN YEARS AGO: Edamame Dip
EIGHT YEARS AGO: Gougeres
NINE YEARS AGO: Beef Wellington on a Special Night
7 thoughts on “BRAZILIAN CHICKEN AND HEARTS OF PALM PIE”
I’m into any kind of fusion! This looks fabulous! We’ll be in Brazil for the first time in March, and I cannot wait to taste all of the goodies!
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wonderful! have a safe trip, and I hope you will keep me posted of your whereabouts – are you including Sao Paulo, my home town? Make sure to try every single exotic fruit – jabuticabas, for instance.
Iguacu Falls and Rio. I will try to eat everything. Except guinea pig in Peru!
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Sounds really good (as usual). But why bone in chicken breasts? I would think that boneless would work just as well, maybe sous vide at about 54C.
Curious..what makes the requeijão cream cheese different?
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Traditionally, Brazilians like to cook the chicken breasts in the bone, they have a bit more flavor than their boneless counterparts – no doubt sous-vide will work for this, I just wanted to keep it as close to the way we do back home as possible – although I shall be sharply criticized for the departure on the dough (that’s why the fusion… weak attempt at forgiveness) –
Requeijao is very hard do describe – it is a cheese you handle with a spoon, almost pourable – the closest product is a Middle Eastern cheese also sold in a similar type of container, a tall glass with a metal lid.
like this one
Another work of art, albeit savory, from the Bewitching Kitchen!
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I wanted to decorate the top in a nicer way. Let’s say things did not go exactly as planned… 😉 😉 😉