Creamy Chicken Empanadas
Feeds 5 -6
I was sitting on my bed with my friend and we were meant to go out for dinner but took one look at each other and knew we'd rather stay in our sweatpants and watch the tellie. I asked if she wanted to cook and she jumped on the chance. I had her write down her desired cuisine and protein and we went from there!
She wrote Mexican (I know empanadas aren't strictly Mexican but close enough) and chicken. Thus I started brainstorming everything I could remember about the best empanadas I'd ever eaten. My friend piped up and said 'potatoes! I want potatoes!' so we built a dish with chicken, pastry, spices, and potatoes!
These were a-frickin-mazing. Honestly, I gave myself multiple shoulder pats and a big G&T to congratulate myself.
Don't argue. Just get on it and make these.
PRO TIPS
Instead of buying your chimichurri sauce make it fresh! There are great recipes online but my favourite ones always use orange juice and loads of fresh coriander and parsley.
Do not overfill your pastry circles, it makes it so difficult to close them.
Serve with a fresh avocado salad/salsa.
Test your chicken mixture and see if it needs more spice and then adjust accordingly.
Recipe
Ingredients
For Baked Chicken
Two chicken breasts
2 tablespoons of paprika
2 teaspoons of cayenne pepper
2 tablespoons of olive oil
1 teaspoon of salt
1 teaspoon of pepper
For Empanadas
Baked chicken mixture
2 large potatoes, boiled and chopped into cubes
2 tablespoons of olive oil
4 shallots
4 garlic cloves, crushed
1 red pepper, diced
2 birds eye chillies, deseeded and diced
1 tablespoon of paprika
1 tablespoon of cumin
2 teaspoons of cayenne pepper
1 teaspoon of salt
1 teaspoon of pepper
350 grams of passata
1 teaspoon of tomato paste
1/3 cup of cream cheese
2 tablespoons of sour cream
1/2 cup of chives
2 sheets of puff pastry, cut into large circles
1 egg, whisked
Chimichurri sauce (for serving)
1/2 cup of sour cream (for serving)
Method
For Baked Chicken
Preheat oven to 220℃ (428℉).
Mix together the oil and all of the spices. Rub the spice mixture over the chicken breasts. Place on a baking tray and cook for 18 minutes.
Shred the chicken using two forks and set aside ready to go into the empanada filling.
For Empanadas
Preheat the oven to 190℃
In a medium-sized pot heat up the olive oil on a medium heat. Sauté the red pepper for 2-3 minutes. Then add the shallots and sauté for 2-3 minutes or until soft. Add the garlic and chilli and cook for another minute. Add all of the spices and sauté for 1 minute. Add in the passata and tomato paste and stir through. Take off the heat and let it cool down slightly.
Add in the potatoes, cream cheese, shredded chicken, sour cream, and chives. Stir to combine.
Add a tablespoon of filling to the centre of each circle of pastry (depends on the size of the circle however). Fold the circle over to create a semi circle. Pinch the edges together or use a fork to push the two edges of the circle together. If you know how to do the fancy empanada fold then... please teach me.
Place the empanadas on a baking tray lined with baking paper.
Slice two small slits into the top of each empanada. Brush with a bit of egg wash and put in the oven for 20 minutes or until the pastry is golden and flakey.
Serve with chimichurri sauce and sour cream.
Stay Salty,
Romy xx