Chicken and spring onion empanadas

Chicken and spring onion empanadas


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About this recipe: This exquisite, yet so easy to make chicken empanada recipe is just amazing. If done for adults only, I like adding a little bit of white wine to the chicken for extra flavour.

fioa County Dublin, Ireland

Serves: 12 

  • 1 tablespoon butter
  • 1 bunch spring onions, finely chopped
  • 1 garlic clove, minced
  • 500g skinless chicken breast fillet, cut into small cubes
  • salt and pepper to taste
  • 12 empanada pastry discs
  • 1 egg, beaten

Prep:15min  ›  Cook:25min  ›  Ready in:40min 

  1. Preheat oven to 200 C / Gas 6. Cover 2 baking trays with aluminium foil and spray with cooking spray.
  2. In a medium frying pan, melt 1 large tablespoon of butter. Cook and stir the chopped spring onions and garlic until tender, around 5 minutes. Add the chicken and cook and stir until no longer pink in the centre. Season with salt and pepper to taste. Remove from heat and let it cool down a little bit.
  3. In the meantime place the empanada pastry discs on a flat surface and lightly wet edges with warm water. Put a large tablespoon of filling in the centre of each then fold pastry over and seal the edges by pressing with a fork. Transfer empanadas to baking trays and brush with egg.
  4. Bake in the oven for 10 to 15 minutes, until golden. Remove from the oven and let cool for 5 minutes before serving.

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