Chicken Empanadas Recipe | Working Women's Kitchen | Chef Pallavi Nigam | Sanjeev Kapoor | Sanjeev Kapoor Khazana

These Mexican Chicken Empanadas are wonderfully satisfying with their golden, dough texute giving way to the hearty cheesy filling. Are you already salivating?

CHICKEN EMPANADAS - (Serves - 4)

Ingredients

250 grams chicken mince
250 grams puff pastry dough
1 tablespoon oil
1 teaspoon chopped garlic
1 teaspoon red chilli flakes
1 medium onion, finely chopped
1½ tablespoons chopped fresh parsley
1 teaspoon red chilli powder
½ teaspoon garam masala powder
Salt to taste
1 teaspoon dried oregano
Refined flour (maida) for dusting
2-3 boiled eggs, chopped
1 egg
Chimichurri sauce
1 tablespoon chopped onion
1 teaspoon chopped garlic
1 teaspoon finely chopped green chillies
1 tablespoon chopped fresh parsley
2-3 tablespoons chopped fresh coriander leaves
Salt to taste
Crushed black peppercorns to taste
Juice of ½ lemon

Method

1. Preheat oven to 180° C. Line a baking with parchment paper.
2. To prepare stuffing, heat oil in a non-stick pan. Add garlic, chilli flakes and onion and sauté till onion turns translucent.
3. Add parsley, chilli powder and garam masala powder, mix and cook for 1 minute. Add salt and mix. Add dried oregano and mix well.
4. Add chicken and salt, mix and cook till chicken is done.
5. Dust the worktop with some flour, roll out the puff pastry dough into a large thin sheet and cut into roundels using a medium size cookie cutter.
6. Add boiled eggs to chicken mixture and toss well.
7. Put some stuffing in the center of each roundel, apply some water on the edges, fold into crescent and press the ends to seal.
8. Beat an egg in a bowl and brush some egg on top of empanadas.
9. Place the empanadas on the lined baking tray. Put the tray into the preheated oven and bake for 15-20 minutes.
10. To prepare chimichurri sauce, blend together onion, garlic, green chillies, parsley, coriander leaves, salt, crushed peppercorns and lemon juice alongwith 2-3 tablespoons water into a smooth mixture. Transfer in a serving bowl.
11. Serve hot with chimichurri sauce.

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