Argentinian Chicken Empanadas
Over a year ago
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Ingredients
- 350g plain flour
- Pinch baking powder
- 175g butter, melted
- 2 eggs, beaten
- 1tbsp olive oil
- 1 onion, finely chopped
- 1 garlic clove, crushed
- 1 red pepper, chopped
- 1tbsp tomato puree
- 1tsp smoked paprika
- 1tsp ground cumin
- 200g cooked chicken breast, diced
- 8 pimento stuffed green olives, chopped
- salt and freshly ground black pepper
Accompaniment
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Description
Simple and delicious chicken with a South American twist.
Method
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1
First, make the pastry. Sift the flour, salt and baking powder into a large bowl. Stir in the butter and 1 of the eggs, then gradually stir in about 100ml (3½fl oz) warm water to make a soft dough. Wrap in cling film and chill for 30 minutes.
To make the filling, heat the oil in a frying pan and add the onion. Cook for 3-5 minutes, until softened, then add the garlic and cook for a further minute. Add the red pepper and cook for 2-3 minutes until softened.
Stir in the tomato pure, paprika and cumin and mix well. Add the chicken and olives and season with salt and pepper. Simmer for 2-3 minutes, adding a splash of water if the mix gets too dry. Set aside to cool.
Preheat the oven to 200C/gas 6. Roll out the pastry to a thickness of 3mm (1/8in) and cut out circles approximately 14cm (5½in) diameter. Divide the filling between the pastry circles and moisten the edges with water.
Fold the pastry over to enclose the filling and crimp the edges to seal. Transfer to a baking sheet and brush with milk to glaze. Bake for 10-15 minutes, until risen and golden.
Chef's Tips
Empanadas are popular all over South America - try other fillings such as beef and olives, ham, spinach and cheese
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