Chicken & Cheese Empanada
An empanada is a pastry turnover, baked or fried, with a variety of fillings such as meat, cheese, or vegetables. Originating from Spain, its name derives from the Spanish word “empanar,” meaning “to coat with bread.” Empanadas are popular in Southern Europe, North Africa, Latin America, and the Philippines. Yellow Road Bake-stable Cheese Filling or Low Melt Diced Processed Cheese mix well with other ingredients and are both perfect for an easy filling.
Ingredients
- Empanada Dough:
- 600 g All purpose flour
- 300 g Cold butter
- 40 g Caster Sugar
- 7 g Salt
- 15 ml Vinegar or Lemon juice
- 1 medium Egg
- 130 – 150 ml Cold water
- Empanada Filling:
- 300g Low Melt Diced Processed Cheese (Smoky)
- 100g Potato (diced)
- 300g Chicken Breast (diced or minced)
- 1 medium Onion (finely chopped)
- 2 cloves Garlic
- Paprika, Salt and Pepper to taste (approx 1/2 tsp of each)
Directions
- Mix all dough ingredients to form a smooth dough, chill for an hour
- Whilst the dough is chilling prepare your filling. Saute garlic & onion till translucent, add chicken then season well, after two minutes add the diced potato and stir fry for 5 minutes. Allow to cool before adding the low melt diced smoky cheese
- Divide dough to 70 gm balls and flatten the balls to half centimeter depth.
- Spoon the filling into the empanada dough rounds and seal the edges, being careful not to overfill.
- Frying: 180’C heat for 2 – 4 minutes or until golden brown
- Baking: 190’C oven temp for 10-12 minutes or until golden brown.
- Note: when baking be sure to egg-wash first.
