Chicken Empanadas

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

Garlic powder

Salt

Chilli powder

Paprika

Basil

Oregano

2 tbsp of oil for frying

1/2 an onion – finely diced

2 garlic cloves – crushed

1 tbsp tomato sauce

100ml water

1/2 spring onion – finely sliced

50g sweetcorn

Method

  • 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

Method

  • 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.
  • Bake in the oven for 30 minutes and serve warm.

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Mini Bakewell Tarts

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This was such a great recipe to bake because it had 2 main components that combine to create these mini bakewells. I think people often use a shallow bun tin however I don’t have one of those and just used a cupcake tray instead.

Shortcrust pastry
175g plain flour
95g diced, chilled butter
1tsp icing sugar
1 egg yolk

Filling
50g butter at room temp
50g caster sugar
2 eggs
50g ground almonds
3 drops almond extract
2 heaped tbsp raspberry jam
12 raspberries (I defrosted frozen berries but fresh ones are even better)
Large sprinkle of flaked almonds

Method
1. Put the flour, butter and icing sugar into a bowl then rub together until the mixture looks like breadcrumbs. Put in the egg yolk and 1 tbsp of cold water, using a circular motion with your hands mix until it forms a dough. Shape into a thick disc and chill in the fridge for 20 minutes.

2. Roll out the dough on a lightly floured surface to the thickness of £1 coin, use cutters to cut out circles, place in the tin neatly pushing out any air bubbles and chill for a further 10 minutes.

3. In the meantime preheat the oven to gas mark 5 and make the almond filling. Beat the butter and sugar until pale, start to beat in the eggs bit by bit then stir in the ground almonds and almond extract.

4. Take the tray out of the fridge and spoon 1/2 tsp of the jam into each pastry circle. Now spoon some of the almond filling over the top of each bakewell, push a raspberry into the centre and  sprinkle with a few flaked almonds.

5. Bake for 20 minutes until slightly golden, wait until completely cooled then transfer to a wire rack.

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Usually when making tarts the pastry is often blind baked to ensure it is cooked through fully but because we are rolling out the dough quite thin there is no need.