It seems like a miracle, the most perfect pot pie in the world is already sold out of the oven!

What's up, guys! How are you? Another recipe coming here and today I can tell you that the filling of a salgado is amazing! Look at this! The best empadão in the world that I prepared for you! Extremely creamy and with this crunchy dough. The perfect combination! And of course you will not miss this recipe, right? Let's learn the best empadão in the world? Well, guys, the recipe is already heavy here in the little way and let's not waste time, let's learn! I'm going to start here with the wheat flour without yeast, 1 kg of wheat flour, 20 g of salt, 3 egg yolks, only the yolk, 450 g of margarine, last ingredient, 150 ml of water, room temperature. The water is as follows, I'm going to put a little more than half here, I'm going to leave just a little bit. If necessary, we use the rest. Now here's the thing, guys, it's mixing. All here who have already made empadão, for you who haven't yet, this dough here can't be kneaded, so it's not kneaded. I'm going to mix it here until it forms a farofinha. So you mix it here gently. And if necessary, we add a little more water. Each flour has its own way of absorbing liquids, right? There are flours that absorb more, there are flours that absorb less. If the dough happens to be soft, I add a little more wheat flour. And if it happens to be hard, I add a little more water. So that's it, guys, just like that. Just mixing until you form that farofinha. First, we've been doing the process of forming a farofinha, mixing the ingredients well. Now here's the thing, you're just going to firm up the dough. See, guys? It comes together until it forms a dough and it's ready. And look, guys, the dough is ready. I tell you, the recipes I pass here are all easy. Empadão dough, ready, very soft. There's a little water left, I believe there's about 50ml of water left. And look, empadão dough is a really brittle dough. It just needs to be a little soft. You mix until you form a farofinha, then you come together the dough. It's ready. Now, here's the thing, this dough needs to be in the fridge for half an hour. It's the time I teach you how to make the filling. So everything here is very practical and fast. I'm going to get a film paper here and I'm going to put this dough here, well packed, so it doesn't dry out. You can get a bag there, even a supermarket bag works. You wrap the dough well. The idea is that it doesn't dry out in the fridge. You take it there, leave it in the fridge for half an hour and it's all right. Dough 30 minutes in the fridge. And here we don't stop. Now I'm going to teach you how to make the best empadão filling in the world. That extremely creamy one that just by looking at it makes you hungry. So let's learn? We're going to start the filling with 2kg of chicken. You can already see that the filling is going to be raw, right? This chicken here, guys, was cooked only with water and salt. I skipped this step because it's a very simple step. I believe everyone knows how to do this part. Now comes the main part. I'm going to teach you how to make this chicken creamy and delicious. It's the perfect combination for empadão. So come on, I'm going to teach you now. I'm going to start by preparing this filling with a little water. The water will help us mix the colorau. It gives this chicken a life, right? Make it a little more yellow. So come on. 1 teaspoon of colorau. 1 teaspoon of black pepper. 4 chopped tomatoes. And the creamy cream cheese. 400g of creamy cream cheese. Creamy cream cheese, guys, is indispensable. An indication for you here of a good cream cheese is Coronata's. Now get a wooden spoon. For those who want to do only half of the recipe, you can do it too, it works. This seasoning here, guys, is infallible. This one conquers everyone. Now just mix it up. Look at this, extremely creamy. The chicken is already alive, right? We started here with it all pale, lifeless. Now it's already yellowish. Very creamy, a delicious smell. Look at this guy here, extremely creamy. And think of the delicious smell. I really wanted to eat this filling already pure. So delicious that it is. I'm not kidding, guys. I think we have time to play in the videos. But no, people. The desire is to eat pure even. The smell is very tasty. Here on the fire I just mixed it up. I don't let it heat up too much, because there is no need. The filling of Empadão is that creamy filling. So we put the spices. I put the color to give that chicken life. And just mix it up and it's ready. So it was here for only 5 minutes. It was the maximum. And it's ready now. Now let's go back to the dough. I'm going to get a fridge. And we open and finish this Empadão. Dough well refrigerated. You can already see that the dough is already soft, people. Not even the need to dissolve it. And it's already at the point. To get there and open it in the roll. Extremely soft. Now I'm going to weigh the dough, which I'm going to show you. This part here is very important. The size of the mold I'm going to use. 1.7 kg of dough, I'm going to do the following. I'm going to take 500g to close the Empadão. And the rest will be for us to put in the bottom of the mold. It will be divided here into two parts. A part with 500g. This part of 500g for us to close the Empadão. And 1.2 kg will be for us to put in the bottom. New mold to make the Empadão recipe. This recipe today is sick, huh? This one, people, is number 4 high. I'll leave more information in the video description along with the recipe. Now here's the thing. I like to facilitate. This Empadão recipe, there is no need to put together the mold. As it is a dough with a lot of margarine. The margarine itself does not let the dough stick. So she's going to do the following. It will open the dough with the help of a roller. Get a roller and come. Look how nice the dough is to work with it. There are people who like to open the dough by putting a plastic bag underneath. Those who have some difficulty can put a plastic bag and open the dough. For me there is no longer much need. I just come, just a roll here on my counter. Well-opened dough. I like to open the dough well because it makes it a lot easier. To put in the mold. So now. You will remove it from the counter. This counter of mine here, people, is good because it does not stick. But if you are going to make a wooden table. I advise you to use a plastic bag. I believe it already sticks a lot. Look how easy it is. Open the dough well on the counter. You will have no difficulty finishing here. We have been removing the air. Let the dough rest. And look, people. Much more practical this way. Open the dough on the counter and put it in the mold. The good thing is that the dough is uniform. It does not get that thinner piece. The other side is thicker. And it's easier for you to put. So this part is ready. I will not cut this excess dough. I'll leave it. It will help us close the roll. Now you get that delicious filling. That I will reserve a little to eat with bread. I've been putting it here. Now you have been spreading the filling. And as I want to leave that unforgettable roll. For you to really do. And to say, one of these is the best I've ever seen. We will make two layers of filling. I'm going to put this light layer of chicken now. I will come closing with cheese and mozzarella. Then we will come with another layer of chicken. And finish with mozzarella. Mozzarella and cream cheese. I told you it was the best filling. So now I'm going to prove to you that it's the best filling. Cream cheese. Cheese and mozzarella. The cheese, people. You can capricious to look good. Now I come back with another layer of chicken filling. Cream cheese to finish. And we come back and close with mozzarella. And look at our roll. It was very capricious of filling. Now I'm going to reserve. And get that piece of dough that we had reserved too. And open it very well. Dough well opened. I'll give you a tip. Take the roll and put it on top. Just for you to have a notion. If the size will be compatible when closing. Now I come here delicately. Get the dough. And close, right? People, here you will come squeezing. To join the bottom dough with the top dough. United the masses. You will just remove the excess. This little piece of dough that was left. We will take advantage of it. And make some details on the roll. To draw a lot of attention. Here's the thing. I'm going to pierce the roll. To prevent it from bubbling. Now I come here. I'm cutting some strips. Let's finish, people? Brushing egg yolk. I'm using here two egg yolks. An oil thread. And a little yellow dye. To give this yellowish effect. Helps in coloring when baking. It draws a lot of attention. People, to give a ready. Now just bake. This one is a turbo oven. So it bakes a little faster than the conventional oven. This one I'll leave 40 minutes. At 150 degrees. Sister, give me the conventional oven. I believe it is 1 hour and a half at 180 degrees. 1 hour and a half or even a little less. But it's more or less this base. You can bake at 180 degrees. We're back. And look at this final result. Think of the roll that was perfect. An extremely crispy dough. With the combination of this creamy filling. I'll show you closer. Look at the crunchiness of this dough. No need to grease the pan. It came out very easy. I already put it in another pan. To show you better. And now let's follow the result. How it was inside. People, look at this roll. And tell me. This one is not the best roll in Brazil. Look at this layer of filling. Look at this one. Extremely creamy. Let's put it on a plate. The cheese is melting. And this is the famous sem miséria. Look at the amount of filling. This dough that is extremely crispy. Now I'll get a fork. And let's try this delight. People, hunger has already hit here. This is one of the best rolls I've ever made. The chicken empadão. It is extremely creamy. And this crispy dough is the perfect combination. And let's try it? Look at this, people. This one was good, wasn't it? Do it, then you tell me. Look at this amount of cheese. This is a great combination. And let's try it? This must be too good. Well, people. I hope you liked today's recipe. I loved this video. It was very good. Make this recipe. If you have any questions, leave it here in the comments. And bye, bye. Until the next recipe.