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🍽️ Empanadas with Chicken Filling
570 kcal · 30 min · 4 servings
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Ingredients
- all-purpose flour, Type 405 230 g
- salt pinch
- butter 30 g
- water 100 ml
- chicken broth 750 ml
- chicken breast fillets 400 g
- kidney beans 100 g
- corn from the can 50 g
- bell pepper, red 2 pcs.
- tomato paste 1 tbsp
- barbecue sauce 2 tbsp
- pepper, black ground pinch
- rapeseed oil 500 ml
- bell pepper, sweet paprika pinch
Instructions
- 1. For the empanada dough, combine flour and salt in a bowl. Add butter and lukewarm water, and knead everything into a smooth dough. Let it rest covered.
- 2. In a pot, bring the broth to a boil. Rinse the chicken, pat it dry, and place it in the boiling broth. Cover and cook on low heat for about 20 minutes.
- 3. Drain the kidney beans and corn in a sieve. In a bowl, roughly mash the kidney beans with a fork. Wash the bell pepper, cut it in half, remove the stem and seeds, and finely dice one half. Remove the chicken from the broth and shred it with two forks.
- 4. In the bowl, combine the kidney beans with the corn, diced paprika, and chicken. Season with tomato paste, 2 tablespoons of broth, barbecue sauce, salt, and pepper.
- 5. On a floured surface, roll out the dough thinly and cut out 12 circles (about 12 cm in diameter) using a glass. Distribute the filling on top, fold the dough over the filling, and press the edges tightly together.
- 6. Heat the oil in a pan over high heat. Fry the empanadas with the chicken filling in batches for about 2 minutes until crispy. Drain on paper towels.
- 7. Meanwhile, puree the remaining bell pepper in a tall container, season with salt and paprika powder, and serve as a dip with the chicken empanadas.
Enjoy your meal!
Nutrition per serving
- kcal: 570
- Protein: 36 g · Fett/Fat: 29 g · Carbs: 41 g