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Slice of Portuguese cheese pie showing gooey filling
Savory cheese pie with flaky crust

Portuguese Cheese Pie (Empadão de Queijo)

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Main Courses
Empadão is a Portuguese favorite: a pie with a rich filling encased in shortcrust pastry. While meat versions are common, this cheese version is a dream for dairy lovers. The dough (massa podre) is so short and buttery it melts in your mouth, while the inside becomes a creamy, gooey sea of melted cheese. It's a perfect example of how simple, high-quality ingredients create a feast.
🕒 Prep Time 30 mins
🍳 Cook Time 35 mins
⌛ Total Time 1 hr 5 mins
🍽️ Servings 4 servings
🔥 Calories 480 kcal
🌍 Cuisine Portuguese

Ingredients

Equipment Needed

  • Pie dish or tart pan
  • Mixing bowl
  • Rolling pin
  • Pastry brush

Allergen Information

⚠️ Wheat
⚠️ Milk
⚠️ Egg

Instructions

1 ✓

Mix flour and salt. Rub the cold butter into the flour with your fingertips until the mixture resembles coarse, wet sand.

Tip: Cold butter is key: it creates steam pockets during baking, resulting in a flaky crust.
2 ✓

Add one egg and the cold milk. Quickly knead just until the dough comes together. Wrap in plastic and chill for 20 minutes.

Tip: Resting hydrates the flour and firms up the butter, making the dough easier to handle.
3 ✓

For the filling, sauté minced garlic and sliced green onions in olive oil briefly. Let cool, then mix with the shredded cheese and pepper.

Tip: Cool the onion mixture before adding to the cheese so it doesn't melt prematurely.
4 ✓

Divide the dough (2/3 for base, 1/3 for lid). Roll out the larger piece and line your pie dish.

Tip: If sticky, roll the dough between two sheets of parchment paper.
5 ✓

Fill with the cheese mixture. Roll out the remaining dough for the lid, place on top, and seal the edges.

Tip: Crimp the edges with a fork for a decorative seal.
6 ✓

Brush the top with the second beaten egg and poke vent holes with a fork. Bake at 350°F (180°C) for 30-35 minutes until golden brown.

Tip: Let it cool slightly before slicing to allow the cheese to set.

Recipe FAQ

Why is the dough breaking?
This 'rotten dough' (massa podre) is very short due to the high butter content. If it breaks, simply press it back together in the pan. Chill it if it gets too soft.
What cheese should I use?
Any good melting cheese works. A mix of Mozzarella for stretch and a sharper cheese like Cheddar or Parmesan for flavor is ideal.

Ingredients

  • 2 1/2 cups All-Purpose Flour
  • 10 tbsp Cold Butter (cubed)
  • 2 large Eggs (1 for dough, 1 for wash)
  • 2 tbsp Cold Milk or Water
  • 2 cups Shredded Cheese (Mozzarella/Edam mix)
  • 2 cloves Garlic
  • 2 stalks Green Onions
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 1 tbsp Olive Oil