Chicken and Spring Onion Empanadas

    40 minutes

    This exquisite, yet so easy to make chicken empanada recipe is just amazing. If done for adults only, I like adding a little bit of white wine to the chicken for extra flavour.

    2 people made this

    Serves: 12 

    • 1 tablespoon butter
    • 1 bunch spring onions, finely diced
    • 1 garlic clove, minced
    • 500g skinless chicken breast fillet, cut into small cubes
    • salt and pepper, to taste
    • 12 empanada pastry discs
    • 1 egg, beaten

    Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Preheat oven to 200 degrees C. Cover 2 baking trays with foil and spray with cooking spray.
    2. In a medium frying pan, melt 1 large tablespoon of butter. Cook and stir the diced spring onions and garlic until tender, around 5 minutes. Add the chicken and cook and stir until no longer pink in the centre. Season with salt and pepper to taste. Remove from heat and let it cool down a little bit.
    3. In the meantime place the empanada pastry discs on a flat surface and lightly wet edges with warm water. Put a large tablespoon of filling in the centre of each then fold pastry over and seal the edges by pressing with a fork. Transfer empanadas to baking trays and brush with egg.
    4. Bake in the oven for 10 to 15 minutes, until golden. Remove from the oven and let cool for 5 minutes before serving.

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