Chicken Empanadas
Chicken Empanadas - Protein rich filling in crispy pockets
Healthy, because
Even smarter
Nutritional values
In Spinach contains a good portion of folic acid. The nutrient is important for the division and formation of new cells. The leaves are also bursting with cell-protecting antioxidants that slow down aging processes.
If you like, garnish the empanadas de pollo with spinach and radishes and serve with fresh lime wedges.
(Percentage of daily recommendation)
| Calorie | 931 cal. | (44 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 60 g | (52 %) | ||
| Carbohydrates | 64 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.2 g | (21 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 36.5 μg | (61 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 17.9 mg | (149 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 308 μg | (103 %) | ||
| Pantothenic acid | 3.3 mg | (55 %) | ||
| Biotin | 29.5 μg | (66 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 689 mg | (17 %) | ||
| Calcium | 128 mg | (13 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 33.6 g | |||
| Uric acid | 306 mg | |||
| Cholesterol | 276 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- ½ cube fresh Yeast (0.75 ounce)
- 5 ozs lukewarm milk (whole)
- 1 pinch Raw cane sugar
- 11 ozs Spelt flour (Type 630 + 1 tablespoon for processing)
- salt
- 2 eggs
- 8 ozs soft butter
- 4 garlic cloves
- 1 handful baby Spinach
- ½ bunch parsley
- 1 tsp Mustard
- 1 Tbsp lemon juice
- peppers
- 2 onions
- 4 ozs button Mushroom
- 3 ozs black olives (without pits)
- 9 ozs boneless skinless chicken breast fillets
- 2 Tbsps olive oil
- 1 Tbsp White vinegar
- 1 pinch smoked ground paprika
Kitchen utensils
Preparation steps
Crumble the yeast and mix it with milk and sugar. Mix flour with 1 pinch of salt in a bowl and make a well in the center. Separate eggs, set aside egg whites and 1 egg yolk. Add 1 egg yolk, 5 Tablespoons butter, and yeast mixture to flour; knead until smooth. Form into a ball, cover, and let rise for about 1 hour.
Meanwhile, for the dip, peel and chop 2 cloves of garlic. Wash spinach and parsley, shake dry, pluck parsley leaves. Roughly chop both with garlic, remaining butter, mustard and lemon juice in a blitz chopper. Season with salt and pepper and fill into a small bowl.
For the filling, peel and finely dice onions and remaining garlic. Clean mushrooms and cut into thin slices. Chop olives coarsely.
Rinse meat, pat dry and dice into small cubes. Heat oil in a frying pan. Sauté meat in it over medium heat for 3-4 minutes. Add onions, garlic, mushrooms and olives and cook for 3 minutes. Deglaze with vinegar and season with salt, pepper and paprika.
Roll out yeast dough on a floured work surface about 1/8th inch thin and cut out 8 circles. Place filling in the center of each circle, brush edges with egg white, fold into crescents, and press firmly with a fork along the edge. Whisk the remaining egg yolk with 1-2 tablespoons water and brush the dumplings with it. Place on a baking tray lined with baking paper and bake in a preheated oven at 200 °C / 400 °F for 15-20 minutes.
Arrange empanadas with the dip on a platter and serve.
