Empadão goiano

Step 1: Rub 6 ½ oz lard into 1 ⅛ lb plain flour and 1 tsp salt with your fingertips until it looks like breadcrumbs. Add 1 egg and ¼ cup cold water and bring together into a soft dough. Wrap and chill for 30 minutes.

Step 2: Simmer 1 ⅛ lb boneless chicken thighs in 1 ¼ cups water with ½ tsp salt on a low heat for 20 minutes until cooked through (165°F). Lift out, keep the broth and shred the meat.

Step 3: Heat 3 tbsp vegetable oil in a wide pan over a medium-high heat and brown 10 ½ oz pork loin and 7 oz smoked pork sausage (linguiça) for 8–10 minutes until well coloured and cooked through (160°F, no pink).

Step 4: Add 1 onion and 4 cloves garlic and cook for 5 minutes, then add 3 tomatoes and cook for 5 minutes until soft.

Step 5: Add the shredded chicken, 250 ml of the chicken broth, the rest of ¾ cup water and the rest of 1 tsp salt. Simmer for 10 minutes until the sauce is thick and juicy rather than soupy. Stir in 4 tbsp parsley and spring onion and cool.

Step 6: Heat the oven to 350°F (325°F fan). Roll out two-thirds of the pastry 5 mm thick and line a deep 24 cm pie dish. Chill for 15 minutes.

Step 7: Spoon in half the filling, then layer 7 oz guariroba (bitter palm heart), 7 oz fresh Minas cheese or mozzarella, 3 eggs and 2 ⅛ oz green olives, and cover with the rest of the filling.

Step 8: Roll out the rest of the pastry for a lid, lay it on top, press and crimp the edges and cut a small steam hole. Brush with 1 egg yolk.

Step 9: Bake for 45–50 minutes until the pastry is deep golden and the filling bubbles at the steam hole. Rest for 10 minutes before cutting.