Empanadas de Pollo (Chicken and Pepper Empanadas)
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Ingredients
- 400 g skinless chicken thigh fillets
- 1 onion, finely chopped
- 2 garlic cloves
- 1 red pepper, diced
- 1 tsp sweet paprika
- 1 tsp ground cumin
- 1 large eggs
- 500 g ready-made shortcrust pastry
Nutrition (per serving)
- Calories
- 765 kcal
- Protein
- 30.3 g
- Carbohydrate
- 63.6 g
- of which sugars
- 5.8 g
- Fat
- 42 g
- of which saturates
- 17.6 g
- Fibre
- 4.2 g
- Salt
- 1.53 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Poach the chicken in simmering water for 15-18 minutes, until cooked through with no pink remaining. Drain and shred finely.
- 2
Cook the onion, garlic and red pepper in a little oil for 6 minutes until softened.
- 3
Stir in the sweet paprika, ground cumin and shredded chicken, then leave to cool.
- 4
Roll out the pastry and cut into 12 circles, about 12cm across. Spoon filling onto one half of each, fold over and press the edges to seal, crimping with a fork.
- 5
Brush with the beaten egg and place on a lined baking tray.
- 6
Bake for 20-25 minutes, until golden and crisp.
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