Empadão

Empadão is a traditional Portuguese and Brazilian dish, often described as a large, savory pie. The dish is also popular in other Lusophone countries and regions, such as Angola and Mozambique.

Ingredients and Preparation

The primary ingredients of Empadão are meat, typically chicken or beef, and vegetables, enclosed in a pastry crust. The meat is usually cooked and seasoned before being added to the pie. The vegetables can vary, but often include carrots, peas, and onions. Some versions of the dish also include hard-boiled eggs, olives, or cheese.

The pastry used for Empadão is typically a shortcrust pastry, although some recipes may use puff pastry. The pastry is rolled out and used to line a pie dish, then the filling is added and a second layer of pastry is placed on top. The pie is then baked until the pastry is golden.

Variations

There are many regional variations of Empadão. In Brazil, it is common to use palm hearts or shrimp as the main filling. In Portugal, a version of the dish known as Empadão de Carne uses minced beef as the primary ingredient.

Cultural Significance

Empadão is often served at family gatherings and celebrations in Portugal and Brazil. It is considered a comfort food and is often associated with home cooking. The dish is also popular in Portuguese and Brazilian restaurants around the world.

See Also

• Portuguese cuisine
• Brazilian cuisine
• Pie
• Lusophone

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