Goiano pies

Goiano pies

Empadão goiano

This is Brazil
Stuart Scott


Quantity Ingredient
45ml olive oil
250g pork loin
250g boneless, skinless chicken breast
150g pork sausages, (see note)
2 garlic cloves, crushed
500g ripe tomatoes
125g all-purpose potatoes, boiled and finely diced
8 pitted black olives, chopped
8 pitted green olives, chopped
1 large handful parsley, chopped
1 large handful coriander, chopped
100g palm hearts, drained and roughly chopped, (see glossary)
1 egg yolk
1 tablespoon milk


Quantity Ingredient
250ml oil
3 eggs
125g butter, melted
1 1/2 tablespoons baking powder
1.25kg plain flour, sifted


  1. To make the dough, combine 500 ml water with the oil, eggs, butter and baking powder in a large bowl. Gradually add the flour, stirring until all the flour is incorporated. Firmly knead the dough for 5–10 minutes, until it no longer sticks to your hands. Wrap the dough in plastic wrap and leave it to rest at room temperature for 2 hours.
  2. Meanwhile, heat 1½ tablespoons of the olive oil in a large frying pan. Cook the pork loin, chicken and sausages with the garlic over a high heat, turning once, for 4–5 minutes, or until cooked. Season the meat with salt and freshly ground black pepper. Allow to cool, then cut the pork, chicken and sausages into small pieces. Set aside.
  3. Purée the tomatoes in a blender, then pour into the frying pan. Stir in the remaining olive oil. Bring to the boil, then reduce the heat and simmer for 8–10 minutes, or until thickened. Return the chopped pork, chicken and sausages to the pan. Stir in the chopped potatoes, olives, parsley, coriander and palm hearts. Add salt and pepper to taste and cook, stirring, for 2–3 minutes. Remove from the heat and set aside.
  4. Preheat the oven to 200°C. Grease 15 Texas muffin tin holes with butter. Set aside one-quarter of the dough. Divide the remaining dough into 15 equal portions. Roll out the dough on a lightly floured surface into 18 cm circles and use them to line the muffin holes. Spoon the filling into the muffin holes. Divide the reserved dough into 15 equal portions. Roll out the dough into 10 cm circles and use them to cover the tops of the pies. Crimp the edges of the pastry to seal the pies. Let stand for 15 minutes.
  5. Whisk the egg yolk with the milk and brush it over the tops of the pies. Bake for 15–20 minutes, or until golden brown. Serve the pies hot.


  • Use any good-quality pork sausages, such as chorizo or pork and fennel sausages.
This is Brazil
Fernanda de Paula
Shelley Hepworth
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again