Receita do empadão Pirenopolino

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A gastronomia é uma das formas de identificar uma região e atrair turistas. Pirenópolis é uma das cidades goinas que mantém viva sua tradição com casas do período colonial e sua culinária local. Uma das receitas de maior sucesso e que atrai milhares de pessoas ao interior de Goiás é o empadão goiano, uma espécie de torta recheada com frango, linguiça de porco, queijo, palmito, ervilha, pequi e outras guarnições. Descobrimos a receita do desejado prato, aos moldes pirenopolino, e compartilhamos com você. Confira:</p>
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Empadão goiano (Foto: Reprodução)</li>
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<strong><span style="font-size:9.0pt;font-family:"Arial","sans-serif";color:#333333">Massa</span></strong><span style="font-size:9.0pt;font-family:"Arial","sans-serif";color:#333333"><o:p></o:p></span></p>
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<span style="font-size:9.0pt;font-family:"Arial","sans-serif";
color:#333333">1/2 kg de farinha de trigo<o:p></o:p></span></p>
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<span style="font-size:9.0pt;font-family:"Arial","sans-serif";
color:#333333">100 g de gordura vegetal<o:p></o:p></span></p>
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<span style="font-size:9.0pt;font-family:"Arial","sans-serif";
color:#333333">750 ml de água fervente<o:p></o:p></span></p>
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<span style="font-size:9.0pt;font-family:"Arial","sans-serif";
color:#333333">2 colheres de fermento em pó<o:p></o:p></span></p>
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<span style="font-size:9.0pt;font-family:"Arial","sans-serif";
color:#333333">1 pitada de sal</span></p>
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color:#333333"><o:p></o:p></span></p>
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<strong><span style="font-size:9.0pt;font-family:"Arial","sans-serif";
color:#333333">Recheio</span></strong><span style="font-size:9.0pt;font-family:
"Arial","sans-serif";color:#333333"><o:p></o:p></span></p>
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<span style="font-size:9.0pt;font-family:"Arial","sans-serif";
color:#333333">1 frango inteiro<o:p></o:p></span></p>
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<span style="font-size:9.0pt;font-family:"Arial","sans-serif";
color:#333333">3 ovos cozidos<o:p></o:p></span></p>
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<span style="font-size:9.0pt;font-family:"Arial","sans-serif";
color:#333333">4 espigas de milho verde<o:p></o:p></span></p>
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<span style="font-size:9.0pt;font-family:"Arial","sans-serif";
color:#333333">200 g de palmito<o:p></o:p></span></p>
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<span style="font-size:9.0pt;font-family:"Arial","sans-serif";
color:#333333">200 g de azeitona<o:p></o:p></span></p>
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<span style="font-size:9.0pt;font-family:"Arial","sans-serif";
color:#333333">100 g de guariroba (ou gueroba)<o:p></o:p></span></p>
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<span style="font-size:9.0pt;font-family:"Arial","sans-serif";
color:#333333">200 g de linguiça de porco<o:p></o:p></span></p>
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<span style="font-size:9.0pt;font-family:"Arial","sans-serif";
color:#333333">200 g de queijo em cubos<o:p></o:p></span></p>
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<span style="font-size:9.0pt;font-family:"Arial","sans-serif";
color:#333333">1 copo de leite<o:p></o:p></span></p>
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<span style="font-size:9.0pt;font-family:"Arial","sans-serif";
color:#333333">2 colheres de maisena<o:p></o:p></span></p>
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<span style="font-size:9.0pt;font-family:"Arial","sans-serif";
color:#333333">Pão francês<o:p></o:p></span></p>
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<span style="font-size:9.0pt;font-family:"Arial","sans-serif";
color:#333333">Extrato de tomate</span></p>
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<span style="font-size:9.0pt;font-family:"Arial","sans-serif";
color:#333333"><o:p></o:p></span></p>
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color:#333333">Modo de preparo</span></p>
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<strong>Massa</strong><o:p></o:p></p>
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Coloque em uma bacia a farinha de trigo, no meio coloque a gordura vegetal e acrescente aos poucos a água quente, mexa para misturar e derreter a gordura. Acrescente a pitada de sal e o fermento. Misture bem e deixe crescer por 40 minutos.<o:p></o:p></p>
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<strong>Recheio</strong><o:p></o:p></p>
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Frite o frango e desfie bem e reserve. Na mesma panela que fez o frango frite a linguiça e reserve também. Retire a gordura e deixe apenas 1 colher. Refogue o alho e acrescente o extrato de tomate, criando um molho grosso. Acrescente o frango, linguiça, azeitona, palmito, guariroba e milho. Deixe cozinhar tudo e ficar bem temperado. Depois acrescente a maisena dissolvida no leite, assim que engrossar pode desligar.<o:p></o:p></p>
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<strong>Montando o empadão</strong><o:p></o:p></p>
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Abra metade da massa e forre numa vasilha, corte o pão francês e coloque no fundo, coloque o recheio e distribua os cubos da mussarela. Cubra com o restante da massa. Por cima pincele com ovo batido.<o:p></o:p></p>
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