Chicken and spring onion empanadas
(2)
40 min
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.
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Ingredients
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
Method
Prep:15min ›
Cook:25min ›
Ready in:40min
- Preheat oven to 200 C / Gas 6. Cover 2 baking trays with aluminium foil and spray with cooking spray.
- 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.
- 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.
- 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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