Brazilian Meat Pie (Empadão)

Name: Brazilian Meat Pie (Empadão)
Prep time: 120 min
Total time: 120 min
Yield: 8 servings
Cuisine: Brésilienne
Ingredients: 500 g (1 lb) ground meat (beef, pork, or a mix); 1 medium onion, finely diced; 2 beef bouillon cubes; 150 g (5 oz) smoked bacon, diced and pan-fried until crispy; 100 g (3.5 oz) pitted green olives, roughly chopped; 1 tablespoon fresh cilantro, chopped; 1 tablespoon flat-leaf parsley, chopped; 200 g (7 oz) canned sweet corn, drained; 2 hard-boiled eggs, chopped; 500 g (4 cups) all-purpose flour; 200 ml (¾ cup) neutral oil; 200 g (¾ cup) margarine or softened butter; 1 whole egg; 2 egg yolks; 2 egg whites, beaten to stiff peaks

By Marie Lefebvre · Updated October 20, 2026

A beloved Brazilian comfort food with a buttery, melt-in-your-mouth pastry crust filled with seasoned ground meat, crispy bacon, olives, and sweet corn. Perfect for family gatherings or a satisfying weekend dinner.

Prep⏱️ 120 min

Servings👥 8 servings

Difficulty📊 Medium

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🛒 Ingredients

8 servings

500 g (1 lb) ground meat (beef, pork, or a mix)
1 medium onion, finely diced
2 beef bouillon cubes
150 g (5 oz) smoked bacon, diced and pan-fried until crispy
100 g (3.5 oz) pitted green olives, roughly chopped
1 tablespoon fresh cilantro, chopped
1 tablespoon flat-leaf parsley, chopped
200 g (7 oz) canned sweet corn, drained
2 hard-boiled eggs, chopped
500 g (4 cups) all-purpose flour
200 ml (¾ cup) neutral oil
200 g (¾ cup) margarine or softened butter
1 whole egg
2 egg yolks
2 egg whites, beaten to stiff peaks

🛍️ Recommended tools

🥩Poêle fonteSee on Amazon →🌡️Thermomètre sondeSee on Amazon →🔪Couteau de chefSee on Amazon →

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Directions

1
Sauté the onion with crumbled bouillon cubes in a large pan over high heat until softened and golden.
2
Add the ground meat and cook, stirring frequently, until well browned and crumbled.
3
Continue cooking until all liquid has evaporated and the meat starts to sizzle in its own fat.
4
Stir in the bacon, olives, cilantro, parsley, and drained corn. Cook for another 3–4 minutes.
5
Remove from heat, fold in the chopped hard-boiled eggs, and let the filling cool completely.
6
In a large bowl, combine the flour, oil, margarine, whole egg, and yolks. Mix until a smooth dough forms.
7
Gently fold in the stiff egg whites to create a light, tender crust.
8
Press half the dough into a greased baking dish, covering the bottom and sides. Spoon in the cooled filling.
9
Cover with the remaining dough, seal the edges, and brush the top with beaten egg yolk.
10
Bake at 180 °C (350 °F) for 35–40 minutes until deep golden brown. Serve warm or at room temperature.

💡 Chef's Tip

Make the filling the day before and refrigerate overnight — a cold filling prevents the pastry from becoming soggy. Swap green olives for black olives for a deeper, earthier flavor.