A+ R A-
Displaying items by tag: Empanadas De Pollo
Monday, 19 September 2011 10:25

Empanadas De Pollo (Chicken Empanadas)


80ml (1/3 cup) water

1 small brown onion, finely chopped

1 garlic clove, crushed

100g taco sauce

1 tbs finely chopped drained bottled jalapeno chillies

1 tsp dried oregano leaves

150g chicken breast fillet, finely chopped

1 tbs drained capers, chopped

3/4 cup yellow polenta (cornmeal)

3/4 cup self-raising flour

1/4 tsp salt

40g butter, chopped

1/3 cup water

1tbs milk, to brush


Combine 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.

Stir in taco sauce, chillies and oregano. Simmer, covered, stirring often, for 3 minutes or until thick. Add chicken and capers, and cook, stirring, for a further 3-5 minutes or until chicken just turns white. Transfer to a Le Creuset Mixing Bowl and place in the fridge to cool.

Combine polenta, flour and salt in a medium bowl. Rub in the butter with fingertips. Add water and use a roundbladed knife to mix until the mixture begins to cling together. Use hands to bring pastry together. Knead gently on a lightly floured surface until smooth.

Line baking tray with non-stick baking paper. Cut pastry evenly into 12 portions. roll a portion into a 12cm diameter disc. Brush edge with 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 on baking tray and use a Wusthof 20cm Carving Knife to cut 3 small slits in the surface. repeat with remaining pastry and filling.

Preheat oven to 200C. Brush each empanada with a little milk and bake in preheated oven for 25 minutes or until lightly coloured. Serve warm or at room temperature.

Serves 6

Stay Up to Date