Hi everyone, thanks for clicking on my blog post. I hope you’ve had a great morning wherever you are in the world. Today’s recipe is Empanadas which were the first thing I posted on my blog back in 2015 but for some reason I didn’t include the recipe. I enjoy making this empanada pastry because it’s light, flaky and rich in flavour from the butter and egg. My first favourite part is taking out the tray once they are cooked and seeing the sauce oozing out adding more colour to the pastry but my second favourite part is eating them (I like to eat these alone because they are so filling).
Chicken Empanadas (makes 18)
Ingredients for Chicken filling
5 large chicken breast
2 tbsp of oil for frying
1/2 an onion – finely diced
2 garlic cloves – crushed
1 tbsp tomato sauce
1/2 spring onion – finely sliced
Prepare the chicken, dice into bite sized chunks and season with the garlic powder, salt, chilli powder, paprika, basil and oregano. Leave this to marinate for a few ours before cooking.
Next, heat oil in a frying pan, crush the garlic and dice the onion. Once hot, add them both to the pan and keep on a low heat.
Add the chicken to the pan. Mix the water and tomato sauce together in a cup and stir into the pan.
Increase the heat slightly, cover with a lid and cook for 20 minutes.
Add the spring onion and sweetcorn to the pan and cook for a further 5 minutes, then leave to cool.
Ingredients for Empanada pastry
525g plain flour
2 small pinches of baking powder
263g melted butter
1 1/2 egg
50ml warm water
1/2 egg for glazing the pastry
Melt the butter in the microwave and leave to cool.
Put the flour and baking powder into a bowl then make a hole in the middle.
Once the butter is cooled, whisk in the egg and water then pour into the middle of the flour mixture.
Knead the dough for 5 minutes until kit forms a soft dough, wrap in clingfilm and leave in the fridge for a minimum of 30 minutes.
Making the Empanadas
Preheat the oven to gas mark 6 and lightly oil 3-4 baking trays.
Once the chicken has cooled down, roll out the pastry and cut out circle shapes.
Fill half of the pastry with the chicken mixture, fold over the pastry, seal the edges using a fork and place onto the tray.
Do this until everything is used up and use a brush to glaze the top with egg.
So this is kind of like a revamp of my previous post “paprika chicken” but it tastes and looks 10x better 😂, You can get that recipe HERE. Believe it or not the ingredients are basically the same with the addition of more vegetables!!
1. In a large bowl mix the paprika, paydays, puree and oil with the crushed garlic. Add the chicken breast and thigh to the bowl mixing well (add and salt and pepper), then leave to marinate at least 1 hour before cooking.
2. Prepare all of the vegetables and roughly chopped the parsley. Place the chicken on a tray and cook in the oven for 35-45 minutes, until cooked right through and slightly golden.
3. Heat oil in a pan and cook for 5 minutes until soft then add the cabbage, cook for 8 minutes but still should be crunchy. Also add the sweetcorn.
4. Put the couscous in a heat proof bowl and add boiling water, leave until all the liquid is absorbed and stir in the parsley.
5. Finally, the chicken should be cooked, place each piece on a separate plate and half the cabbage onto each plate along with the couscous!!
This was one of my favourite recipes to make and eat, so basic but very tasty minus the creamy leeks :-\ I’m not a big fan of cream but I know it is very appealing to some people.
50g Pine nuts
5g Fresh oregano
2x Chicken breast (butterflied)
2 tbsp Olive oil for flavour
Vegetable oil for frying
250g New potatoes
1/2 Leek (finely sliced)
100ml Double cream
40g Broad beans
5g Fresh tarragon
1. Wash the potatoes and leeks thoroughly and preheat the oven to gas mark 5.
2. For the crust of the chicken, put the pine nuts into a food processor with the breadcrumbs and oregano. Set aside ready for coating the chicken.
3. Slice the leek into medium sized chunks, then wash the potatoes and place on a oven tray lightly covered with vegetable oil, salt and pepper. Place in the oven for 40- 50 minutes until slightly golden and soft. (Check the potatoes are cooked using a cocktail stick the potatoes should fall off without any force)
4. To butterfly the chicken, place your hand on top of the breast and gently slice down just above the fillet until it opens out like a ‘butterfly’.
5. Put the flour, egg and breadcrumb mix into separate bowls. Take the chicken and evenly cover in each bowl until covered in crumbs, pan fry on both sides for 4 minutes then put in the oven to fully cook for 15 minutes.
6. Whilst the potatoes and chicken are in the oven fry the leeks in the butter until soft, add the double cream, broad beans and tarragon mixing well.
7. Once everything is cooked plate up and enjoy whilst hot.
*don’t forget you can add salt or any seasonings to the chicken if you want more flavour*