Baked Chicken Empanadas
Ground chicken and peas encased in a buttery pastry
Equipment
- Oven
Ingredients
For the filling:
- ½ lb ground chicken
- 1 bay leaf
- 1 cinnamon stick
- 1 tbsp olive oil extra virgin
- 4 cloves garlic
- 1 tomato purée
- 1 small red onion
- 1 tsp salt
- ¼ tsp chili powder
- ¼ tsp paprika powder
- ¾ tsp cumin powder
- ½ cup peas frozen
- 1½ tsp lime juice
- ¼ tsp oregano dried
For the pastry:
- ½ lb all purpose flour
- 6 ounces butter unsalted
- 1 tsp powdered sugar
- ⅓ tsp salt
- 1 egg yolk
- 1 tbsp water cold
- 2 tbsp heavy cream for brushing
Instructions
How to make the filling:
- Heat a saucepan with the olive oil. Add the cinnamon and bay leaf and sauté for a few seconds.
- Add the onions and caramelize for about 3 minutes. Add the tomato purée and stir for 2 minutes.
- Add the ground chicken.
- Mix in the rest of the ingredients. Cook for 10-12 minutes without adding any water.
- Add the frozen peas and sauté until dry but slightly moist.
- Remove the cinnamon and bay leaf. Turn off the heat and add the lime juice.
How to make the pastry dough:
- Use a pastry cutter to rub the butter into flour sieved with salt.
- Rub the butter until the flour-butter mixture resembles breadcrumbs.
- Whisk the egg yolk with ice cold water using a fork. Add the sugar to the yolk mixture and knead lightly to a firm dough. Cover with cling film and chill for at least 1 hour.
- Roll out the dough and stamp out the empanadas. See blog post for different ways to cut and shape the empanadas.Pre-heat the oven to 4000 F for 20 minutes on a lined baking sheet.
Notes
Notes:
- Brush with cream or egg yolk mixed with a little water (egg wash) for a golden brown crust.
Nutrition
Calories: 101kcalCarbohydrates: 18gProtein: 6gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 18mgSodium: 287mgPotassium: 200mgFiber: 1gSugar: 2gVitamin A: 172IUVitamin C: 5mgCalcium: 32mgIron: 1mg
