Ep. 194 – mini empanadas with chicken and vegetables

I tried to make empanadas about a year or two ago, but it was such a big miss that I was embarrassed to show it to you. I can only tell you that the puff pastry and the vegetable sauce don’t go well together. :)))

This time I studied the recipes from Martha Stewart – there are countless variations on the site – and I came to the conclusion that I will try to follow (at least) the dough recipe. 😀

Stuffing: a red bell pepper, a bag of Spanish green peppers for baking (found at Lidl, they look like some fat hot pepper and are a bit bitter), a red onion, cleaned, washed and finely chopped; half a carrot, cleaned, washed and put on a small grater; chopped celery stalks; half a boiled chicken breast, finely chopped; a little tomato juice or tomatoes in broth; salt, pepper, coriander, cinnamon, cumin. The vegetables are hardened with a little oil, when they are soft, add the cooked meat, spices and tomato juice and simmer until the sauce is completely reduced (be careful not to burn it!). Leave to cool. If you want vegan, use only vegetables. If you want more – you can clean the fridge, it’s ok, it’s important to like the combination (possibly make a small amount the first time).

Dough: 700g flour, 200g butter and lard (margarine for those who do not serve), salt, baking powder, a cup of flour, mixed; a hard, elastic dough comes out, which is stretched with a rolling pin and cut into circles with a shape or a glass (8-10 cm). I rolled out the dough as thin as I could. Place the filling on the circles, then close them in a semicircle. Egg on top, if you don’t forget, like me. For a portion, I think it goes about a quarter – a third of the dough. From this amount you cook for the whole neighborhood. :)))))

In the oven, on a baking sheet, medium heat approx. 30 minutes. Check that it does not burn.

They’re really good. They can be eaten hot or cold. With salsa or a sauce next to it.

Empanadas, which means “in dough”, also exists in the fried version, originating from the Spanish in Galicia. We have a local version, which is made with puff pastry. The dough is also good for pies with English meat or vegetables, those made in the shape of a tart.

And that’s how I destroyed another recipe. 😛

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