Name: Argentine Chicken Empanadas (Empanadas de Famaillá)
Yield: Makes twelve 18 cm empanadas
Cuisine: Argentine
Ingredients: 40 g finely chopped onion; Egg wash: 1 egg whisked with a Pinch of salt; ½ teaspoon hot Spanish paprika (pimentón); 2 teaspoons chopped fresh oregano leaves or 1 teaspoon crumbled dried leaves; 1 batch Yeast-Risen Dough for Empanadas; Bouquet garni: 2 small stalks celery, 2 sprigs flat-leaf parsley, 1 large bay leaf, 2 sprigs fresh thyme, tied together; ½ teaspoon ground cumin; 450 g skinless, boneless chicken thighs, trimmed of fat and cartilage; 1 Maris Piper or other all-rounder or waxy potato, boiled until tender and cooled; 70 g raisins; 2 medium Hard-Boiled Eggs, coarsely chopped; ½ teaspoon fine sea salt; 2 tablespoons olive oil; 60 g coarsely chopped green Spanish olives

Preparation info

Makes
twelve
18 cm empanadas

Difficulty
Medium

Appears in

Pastry Perfection

By Nick Malgieri

Published 2014

About

A city in northern Argentina, Famaillá is also referred to as that country’s empanada capital; a well-deserved title since an annual empanada festival is held there. Don’t be put off by the long ingredient list for the filling; it’s an easy recipe.

Ingredients

450 g skinless, boneless chicken thighs, trimmed of fat and cartilage
½ teaspoon fine sea salt

Method

Put the chicken in a medium saucepan and cover with water. Add the salt and bouquet garni and bring to a simmer. Cook at an active simmer for 20 minutes, skimming the foam as it rises to the surface, then let the chicken cool in the stock. If you like, cook the chicken in advance, then refrigerate it in the strained stock, covered, for a couple of days.
Drain a

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