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Recipe of: © Monsieur Cuisine

Chicken empanadas

MC plus
32 pieces
Medium
Ready in: 3:06 h
Preparation time: 60 min.
Created on: 12.05.2020
Last changes: 03.08.2020

FOR THE PASTRY:

  • 1 egg (medium)
  • 500 g plain flour (type 405)
  • 1½ tsp salt
  • 150 ml sunflower oil at room temperature
  • 200 ml chilled milk (fresh whole milk 3.5% fat)
  • 1 big pinch of ground turmeric (optional)

FOR THE CHICKEN FILLING:

  • 1 bunch of coriander leaves
  • 20 g almond slivers
  • 25 g raisins
  • 400 g inner fillets of chicken or chicken breast
  • 1 large onion (100 g)
  • 1 garlic clove
  • 2 tbsp olive oil
  • 1 tsp mild curry powder
  • ½ tsp salt
  • ¼ tsp pepper
  • 3 tbsp crème fraîche with herbs (30% fat)

PLUS:

  • plain flour for the work surface (type 405)
  • 1 egg (medium)
  • circular cookie cutter (10 cm diameter)

Nutrients

Per piece:

  • calorific value
    553 kj / 132 kcal
  • protein: 5 g
  • carbohydrates: 12 g
  • fat: 7 g
Instruction
Preparation time
60 min.
Ready in
3:06 h
  1. Put all the ingredients for the pastry into the blender jug and, with the measuring beaker in place, knead with the knead button/2 minutes. Place the pastry on a lightly floured work surface, knead through again thoroughly by hand, shape into a ball, wrap in cling film and allow to rest in the refrigerator for 1 hour. Clean the blender jug.
  2. Wash the coriander, shake dry and remove the stalks. Place the leaves in the blender jug and, with the measuring beaker in place, chop for 8 seconds/speed setting 6. Decant the coriander, put to one side and rinse out the blender jug.
  3. Lightly toast the almond slivers in a small non-stick frying pan over a medium heat. Roughly chop the raisins with a knife. Rinse the meat under a cold running water, pat dry with kitchen paper and cut into pieces 3 cm long. Chop the meat in the blender jug, with the measuring beaker in place, for 15 seconds/speed setting 7, then decant and put to one side.
  4. Peel and quarter the onion and peel the garlic. Put the toasted almond slivers in the blender jug and, with the measuring beaker in place, chop for 6 seconds/speed setting 6. Add the onion quarters and the garlic clove and, with the measuring beaker in place, chop everything again for 6 seconds/speed setting 6. Use the spatula to scrape the pieces down the inside of the blender jug. Add the olive oil and raisins and, the measuring beaker not inserted, sweat everything with the roast button/4 minutes/110 °C.
  5. Add the meat, curry powder, ½ teaspoon of salt and ¼ teaspoon of pepper and, the measuring beaker not inserted, fry everything with the roast button/120 °C. Add the chopped coriander and the crème fraîche with herbs and, with the measuring beaker in place, fold in for 30 seconds/speed setting 2. Season to taste with salt and pepper and, with the measuring beaker in place, stir for 20 seconds/speed setting 2. Decant the mixture and allow to cool down for 15 minutes.
  6. Pre-heat the oven to 200 °C. In a bowl, whisk the egg with a fork. Divide the cooled pastry into half, thoroughly knead one half through again by hand and roll out to a thickness of 1 mm on a lightly floured work surface. Using the cookie cutter, cut out 16 circles. Place 1 tablespoon of the chicken mixture in the middle of each circle. Brush the edges of the circle with the beaten egg and fold the pastry over the filling into a semi circle, avoiding creating air pockets. Crimp the edges all the way round the semi-circle to create a typical pattern on the edging. Alternatively, seal the edges using fork tines. Follow the same method with the other half of the pastry.
  7. Arrange the pastry pockets on 2 baking sheets lined with greaseproof paper, brush with the remaining beaten egg and bake, one after the other, in a hot oven for 20 minutes until they are nicely browned.
  8. Remove the empanadas from the oven and allow to cool slightly on a cake rack. They are delicious served warm or cold, as a snack, starter or buffet finger food.

 

VARIATIONS

WITH A TUNA FILLING

1 large onion (100 g)

1 garlic clove

75 g tomatoes preserved in oil

75 g pitted black olives

3 tsp capers in brine

2 tbsp spiced oil from the preserved tomatoes

2 tins of tuna packed in own juice (150 g drained net weight each)

2 tbsp tomato purée

2 tbsp chopped parsley (frozen)

grated zest of ½ untreated lemon

1 tsp sugar

½ tsp salt

¼ tsp pepper

 

Peel and quarter the onion and peel the garlic. With the measuring beaker in place, chop the onion, garlic, preserved (and drained) tomatoes, olives and capers in the blender jug for 6 seconds/speed setting 6. Use the spatula to scrape the pieces down the inside of the blender jug. Add 2 tablespoons of spiced oil from the tomatoes, tuna in pieces, tomato purée, parsley, lemon zest, sugar, half a teaspoon of salt and quarter of a teaspoon of pepper, and, the measuring beaker not inserted, sweat everything with the roast button/4 minutes/110 °C. Season to taste with salt and pepper and, with the measuring beaker in place, stir for 20 seconds/speed setting 2. Then fill the pastry as described for the chicken version.

 

WITH A BEAN FILLING

3 spring onions (45 g)

1 tin of kidney beans (drained net weight 255 g)

200 g tinned sweetcorn

1 day-old bread roll (40 g)

½ tsp smoked paprika powder

¾ tsp salt

½ tsp pepper

75 g chopped tomatoes, tinned

2 tbsp chopped parsley (frozen)

2 tbsp crème fraîche with herbs (30% fat)

 

Trim and wash and dry the spring onions and snip into little rolls 0.5 cm wide taken from the light green to the white section. Put the kidney beans in a sieve, rinse under cold running water and drain. Then also put the sweetcorn in a sieve, rinse under cold running water and drain.

Dice the bread roll into 2-cm cubes and, with the measuring beaker in place, chop in the blender jug for 10 seconds/speed setting 10. Add the drained kidney beans, paprika powder, ¾ teaspoon of salt and ½ teaspoon of pepper and, with the measuring beaker in place, blend for 15 seconds/speed setting 7. Use the spatula to scrape down the inside of the blender jug. Add the drained sweetcorn, tinned tomatoes, snipped spring onions, chopped parsley and crème fraîche with herbs and, with the measuring beaker in place, mix everything together with the reverse button/15 seconds/speed setting 1. If desired, season to taste with salt and pepper and, with the measuring beaker in place, stir with the reverse button/15 seconds/speed setting 1. Then fill the pastry discs as described for the chicken version.

 

 

Finished!

Bon appétit with Monsieur Cuisine

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