Chicken empanadas
Oven-baked empanadas filled with shredded chicken, onion, red pepper, spring onion, paprika and chopped egg. Some bind the filling with a little white sauce or add chilli flakes for heat.
- 1 h 45Time
- 55 minHands-on
- 4Portions
- 53 gprotein per portion
- 860kcal per portion
Ingredients for 4 portions
- 600 gChicken breast
- 2Eggs, hard-boiled
- 2Yellow onions, chopped
- 1Bell pepper, red, chopped
- 3Spring onions, chopped
- 2 tbspRapeseed oil
- 2 tspPaprika
- 3 mlCumin
- to tasteSalt
- to tasteBlack pepper
- 24Empanada discs, for baking
- 1Egg, beaten, for brushing
Method
- Put the chicken breasts in a pan, cover with salted water and simmer gently for 20 minutes until cooked through. Keep a little of the cooking liquid.
- At the same time, hard-boil the eggs for 10 minutes and cool them under cold water.
- Chop the onions, pepper and spring onions.
- Heat the oil in a large frying pan and gently fry the onions and pepper over a medium heat for about 10 minutes, until soft.
- Shred the chicken with two forks and add it to the pan with the spring onions, paprika, cumin, salt, pepper and a splash of the cooking liquid. Cook for 3 minutes, then take off the heat.
- Spread the filling in a dish and chill it in the fridge until completely cold, at least 30 minutes.
- Meanwhile, peel and chop the eggs.
- Heat the oven to 200 °C. Put a spoonful of filling and a little chopped egg in the centre of each disc. Wet the edge with water, fold into a half-moon and crimp the edge with your fingers or press it with a fork.
- Place the empanadas on a baking tray lined with baking paper and brush with the beaten egg.
- Bake for 15–18 minutes until golden. Leave to rest for a few minutes before serving.
