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🍽️ Crispy Chicken Empanadas

550 kcal · 30 min · 4 servings

Crispy Chicken Empanadas Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Add an egg, flour, 1.5 teaspoons of salt, sunflower oil, milk, and turmeric to the mixing container.
  2. 2. Knead the dough using the dough hook function for 2 minutes with the measuring cup in place.
  3. 3. Take the dough out and knead it briefly on a lightly floured surface with your hands.
  4. 4. Shape the dough into a ball and wrap it in cling film.
  5. 5. Let the dough rest in the refrigerator for about 1 hour.
  6. 6. Clean the mixing container thoroughly.
  7. 7. Wash the coriander thoroughly and shake it dry.
  8. 8. Pluck the coriander leaves from the stems.
  9. 9. Put the coriander leaves into the mixing container.
  10. 10. Chop the coriander for 8 seconds on speed 6 with the measuring cup in place.
  11. 11. Transfer the chopped coriander to a bowl and set it aside.
  12. 12. Rinse out the mixing container.
  13. 13. Lightly toast the almond slivers in a small non-stick pan over medium heat.
  14. 14. Chop the raisins roughly with a knife.
  15. 15. Rinse the chicken meat under cold water.
  16. 16. Pat the meat dry with kitchen paper.
  17. 17. Cut the chicken meat into pieces about 3 cm in size.
  18. 18. Chop the chicken pieces in the mixing container for 15 seconds on speed 7 with the measuring cup in place.
  19. 19. Transfer the chopped meat to a bowl and set it aside.
  20. 20. Peel the onions and the garlic clove.
  21. 21. Cut the onions into eighths.
  22. 22. Put the toasted almond slivers into the mixing container.
  23. 23. Chop the almonds for 6 seconds on speed 6 with the measuring cup in place.
  24. 24. Add the onion eighths and the garlic clove.
  25. 25. Chop everything again for 6 seconds on speed 6 with the measuring cup in place.
  26. 26. Push the pieces against the inner wall of the mixing container with a spatula.
  27. 27. Add olive oil and the raisins.
  28. 28. Sweat the mixture for 4 minutes at 110 °C using the sauté function without the measuring cup.
  29. 29. Add the chopped chicken meat.
  30. 30. Add curry powder, ½ teaspoon of salt, and ¼ teaspoon of pepper.
  31. 31. Sauté the filling at 120 °C using the sauté function without the measuring cup.
  32. 32. Stir in the chopped coriander and the herb crème fraîche.
  33. 33. Mix the ingredients for 30 seconds on speed 2 with the measuring cup in place.
  34. 34. Season the filling with salt and pepper to taste.
  35. 35. Stir the filling again for 20 seconds on speed 2 with the measuring cup in place.
  36. 36. Transfer the chicken filling to a bowl.
  37. 37. Let the filling cool down for about 15 minutes.
  38. 38. Preheat the oven to 200 °C.
  39. 39. Beat the remaining egg in a bowl with a fork.
  40. 40. Halve the chilled dough.
  41. 41. Knead one portion of the dough vigorously.
  42. 42. Roll the dough out to 1 mm thickness on a lightly floured surface.
  43. 43. Cut out 16 dough circles using a cutter.
  44. 44. Place 1 tablespoon of the chicken filling in the center of a dough circle.
  45. 45. Brush the edges with the beaten egg.
  46. 46. Fold the dough over the filling to form a semicircle without trapping air.
  47. 47. Press the edge firmly starting from one side.
  48. 48. Push a small piece inward like braiding while doing so.
  49. 49. Arrange the pastry pockets on two baking sheets lined with baking paper.
  50. 50. Brush the pockets with the remaining egg.
  51. 51. Bake the empanadas one after another in the preheated oven for about 20 minutes.
  52. 52. Take the empanadas out of the oven when they are golden brown.
  53. 53. Let the empanadas cool down slightly on a cake rack.
  54. 54. Enjoy them warm or cold as a snack, appetizer, or finger food.

Nutrition per serving