These chicken empanadas are full of taste and flavour. Make a double batch and freeze half before cooking the rest. Next time you’re after a lazy lunch, simply defrost overnight and throw them in the oven for 20 minutes.
¼ tablespoon butter
2 cups plain flour
1 teaspoon baking powder
½ teaspoon salt
2 egg yolks
¼ cup cold water
1 tablespoon olive oil
1 cup cooked chicken, diced
4 small green onions, chopped finely
2 tablespoons butter, chopped
250g mushrooms, cleaned and chopped
1 cup homemade or purchased béchamel sauce
1 tablespoon parmesan cheese, grated
- Preheat oven to 190 degrees Celsius. Line a baking tray with baking paper.
- Combine butter, flour, baking powder, salt in food processor.
- Beat egg yolks and pour half into the flour mixture. Gradually pour water into flour mixture, stirring well, until it becomes partially firm. Mix the dough with your hands and shape into two separate balls. Wrap in plastic wrap and refrigerate for 15 minutes.
- Meanwhile, sauté chicken, mushroom & green onion in butter for 4 minutes. Remove from heat and stir in remaining ingredients. Allow to cool at room temperature.
- Remove dough from fridge and roll into a 20mm thick sheet. Cut out circles with a 10-15 cm diameter cutter.
- Place 1 tablespoon of meat mixture into the centre of each dough round. Moisten the exposed edges with water and fold each in half, crimping the edges together as you go.
- Brush the tops of the empanadas with any remaining egg yolks. Place empanadas on a baking sheet and bake for 15-20 minutes or until golden brown.