Chicken Empanadas
Nutritional values
(Percentage of daily recommendation)
| Calorie | 608 cal. | (29 %) | ||
| Protein | 28.4 g | (29 %) | ||
| Fat | 25.59 g | (22 %) | ||
| Carbohydrates | 68.62 g | (46 %) | ||
| Sugar added | 1.05 g | (4 %) | ||
| Roughage | 1.37 g | (5 %) |
| Vitamin A | 224.9 mg | (28,113 %) | ||
| Vitamin D | 0.46 μg | (2 %) | ||
| Vitamin E | 1.51 mg | (13 %) | ||
| Vitamin B₁ | 0.38 mg | (38 %) | ||
| Vitamin B₂ | 0.42 mg | (38 %) | ||
| Niacin | 12.11 mg | (101 %) | ||
| Vitamin B₆ | 0.43 mg | (31 %) | ||
| Folate | 42.28 μg | (14 %) | ||
| Pantothenic acid | 1.11 mg | (19 %) | ||
| Biotin | 6.62 μg | (15 %) | ||
| Vitamin B₁₂ | 0.56 μg | (19 %) | ||
| Vitamin C | 14.42 mg | (15 %) | ||
| Potassium | 537.7 mg | (13 %) | ||
| Calcium | 124.1 mg | (12 %) | ||
| Magnesium | 28.59 mg | (10 %) | ||
| Iron | 3.82 mg | (25 %) | ||
| Iodine | 25.54 μg | (13 %) | ||
| Zinc | 1.08 mg | (14 %) | ||
| Saturated fatty acids | 11.85 g | |||
| Cholesterol | 187.73 mg |
Ingredients
- For the dough
- ½ cube fresh Yeast (21 grams)
- 125 milliliters lukewarm milk
- 1 pinch sugar
- 300 grams Pastry flour
- 1 pinch salt
- 1 egg yolk
- 75 grams softened butter
- Pastry flour (for working surface)
- For the filling
- 250 milliliters Chicken broth
- 2 Chicken breasts (about 120 grams)
- 1 small onion
- 1 garlic clove
- 1 Tbsp vegetable oil
- 1 Red Hungarian wax pepper
- 1 small Jalapeño
- 60 grams Corn kernel
- 1 tsp Tomato paste
- 2 Tbsps freshly chopped parsley
- salt
- peppers
- 1 egg white
- 1 egg yolk
Preparation steps
Mix the crumbled yeast with the milk and sugar. Mix the flour with the salt in a bowl, then form a well in the center. Add to the well the yolks, butter and yeast mixture and knead (use a dough hook if desired) until smooth. If needed, add a little flour (to make less sticky) or milk (to make less crumbly). Form the dough into a ball and place in foil-covered bowl in the refrigerator overnight.
For the filling: boil the broth. Rinse the chicken breasts and add them to the broth. Reduce the heat and leave until done, or after about 15 minutes. Peel and finely chop the onion and garlic, then fry in oil. Rinse and halve the green peppers and jalapenos, remove the seeds and white inner part finely dice. Add the peppers to the onion mixture and cook briefly. Mix in the well-drained corn, tomato purée and chopped parsley then remove from heat. Drain the chicken, cut into thin slices and add it to the vegetables. Season with salt and pepper.
Preheat the oven to 200°C (approximately 400°F).
Roll out the chilled dough on a floured surface to about 3 mm (approximately 1/8 inch) thin and cut out circles with a round cookie cutter (about 10 cm, approximately 4 inches in diameter). Place a dollop of the filling on the center of each circle, coat the edges of the dough with egg white, and fold the the opposite edges into each other to form a crescent. Press the empanadas tightly with a fork. Place on a parchment paper-lined baking sheet. Whisk the egg yolks with 1-2 tablespoons water and sprinkle it on the pastry. Bake in preheated oven until golden brown, or for about 15-20 minutes.
