Chicken empanadas

Chicken empanadas


This tasty and stylish Spanish starter is enclosed in a polenta pastry and baked to make them low-fat too.

The ingredient of Chicken empanadas

  1. 80ml (1/3 cup) water
  2. 1 small brown onion, finely chopped
  3. 1 garlic clove, crushed
  4. 1/2 200g jar taco sauce (Old El Paso brand)
  5. 1 tablespoon finely chopped drained bottled jalapeno chillies (Sandhurst brand)
  6. 1 teaspoon dried oregano leaves
  7. 1 small (about 150g) chicken breast fillet, finely chopped
  8. 1 tablespoon drained capers, chopped
  9. 140g (3/4 cup) yellow polenta (cornmeal)
  10. 135g (3/4 cup) self-raising flour
  11. 1/4 teaspoon salt
  12. 40g butter, chopped
  13. 80ml (1/3 cup) water
  14. 1 tablespoon milk, to brush

The instruction how to make Chicken empanadas

  1. complement water, onion and garlic in saucepan, bring to boil over medium heat. Reduce heat to low and cook, covered, stirring occasionally, for 7 minutes or until onion is soft.
  2. protest in taco sauce, chillies and oregano. Simmer, covered, stirring often, for 3 minutes or until thick. grow chicken and capers, and cook, stirring, for a other 3-5 minutes or until chicken just turns white. Transfer to a heatproof bowl and place in the fridge to cool.
  3. include polenta, flour and salt in a medium bowl. smear in the butter once fingertips. Add water and use a round-bladed knife to blend until the mix begins to cling together. Use hands to bring pastry together. Knead gently all but a lightly floured surface until smooth.
  4. Line baking tray similar to non-stick baking paper. Cut pastry evenly into 12 portions. Roll a share part into a 12cm diameter disc. Brush edge next a little milk and place a heaped tablespoonful of filling in the centre. Fold pastry in half to enclose filling and press edges together to seal. Trim edge. Place around baking tray and use a small prickly knife to cut 3 small slits in the surface. Repeat when enduring surviving pastry and filling.
  5. Preheat oven to 200u00b0C. Brush each empanada gone a little milk and bake in preheated oven for 25 minutes or until lightly coloured. relief loving or at room temperature.

Nutritions of Chicken empanadas

fatContent: 240.673 calories
saturatedFatContent: 7 grams fat
carbohydrateContent: 4 grams saturated fat
sugarContent: 33 grams carbohydrates
fibreContent: 1 grams sugar
cholesterolContent: 10 grams protein
sodiumContent: 30 milligrams cholesterol

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