Spiced Chicken Empanadas

Name: Spiced Chicken Empanadas
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: Makes: 12
Cuisine: Spain
Ingredients: 3 garlic cloves, finely chopped; 175 g (6 oz) unsalted butter, cold, chopped; 350 g (12 oz) boneless, skinless chicken thighs; 1 tablespoon olive oil; 1 teaspoon chilli flakes; 1½ tablespoons raisins; 350 g (12 oz/2⅓ cups) plain (all-purpose) flour; 3 teaspoons baby capers in brine, drained; 1 tablespoon tomato paste (concentrated purée); 1 egg, lightly beaten; 3 teaspoons smoked paprika; 2 onions, finely chopped; 1 teaspoon ground fennel; 1 teaspoon ground cumin; 1 teaspoon salt; 3 teaspoons white wine vinegar

Preparation info

Makes:
12

Difficulty
Easy
Ready in
1 hr 15

Appears in

My Street Food Kitchen

By Jennifer Joyce

Published 2015

About

Their origins were in Spain, but empanadas are eaten all over South America. Each country has its best-loved variations made with beef, seafood, chicken or cheese. This piquant chicken version with chillies and raisins is from Argentina and is baked instead of the usual deep-frying.

Ingredients

1 tablespoon olive oil
350 g (12 oz) boneles

Europe
Spain
Main course
Spicy
Mediterranean

Method

To make the filling, heat 2 teaspoons of oil in a large frying pan over high heat. Season the chicken, then cook on both sides until browned. Remove from the pan and drain off any excess fat. Reserve the pan and cut the chicken into 2 cm inch) pieces. Add the remaining oil, onion and garlic to the reserved pan and cook over medium heat for 5-6 minutes or until the onion is soft. Add all of the