Argentinian Chicken Empanadas
A twist on the classic empanada, filled with juicy chicken and spices, inspired by the flavors of Argentina.
Ingredients
- ●1 pound, boneless and skinless chicken breastcut into small pieces
- ●1/4 cup, chopped spring onions
- ●2 cloves, minced garlic
- ●1 teaspoon cumin
- ●1/2 teaspoon paprika
- ●1/2 teaspoon salt
- ●1/4 teaspoon black pepper
- ●2 cups all-purpose flour
- ●1 egg, beaten egg
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
In a large skillet, heat 1 tablespoon of oil over medium-high heat.
- 3
Add the chicken and cook until browned, about 5-7 minutes.
- 4
Add the spring onions, garlic, cumin, paprika, salt, and pepper to the skillet and cook for 1 minute.
- 5
In a large bowl, combine the cooked chicken mixture and 1 cup of flour.
- 6
Gradually add the beaten egg to the bowl and mix until a dough forms.
- 7
Divide the dough into 8 equal pieces and roll each piece into a ball.
- 8
Roll out each ball of dough into a thin circle.
- 9
Place 1-2 tablespoons of the chicken mixture in the center of each dough circle.
- 10
Fold the dough over the filling and press the edges to seal the empanada.
- 11
Place the empanadas on a baking sheet lined with parchment paper.
- 12
Brush the tops of the empanadas with egg and bake for 20-25 minutes, or until golden brown.