These Empanadas with Chicken and Spinach are like small individual stuffed pies. This specialty is native of Galicia in Spain. Now In Chile and Argentina the Empanadas are spiced with chilli, paprika and cumin seeds…
Here you will find all the different ingredients you will need to make the Empanadas with Chicken and Spinach that serves 6
- 2 big cups (500 g) flour
- 4 Tbsp (60 g) lard or margarine
- 1/2 tsp salt
- 1/2 tsp turmeric
- 2/3 cups or 200 ml warm milk
- 1 small egg for gilding
- 1 lb (250 g) chicken breasts
- one onion
- 1 1/3 lb (300 g) fresh spinach
- 2 to 3 Tbsp olive oil
- 1/2 tsp paprika, 1/2 tsp cumin seeds and 1/2 tsp sweet pepper powder
Here are now the few steps you will have to follow to make the Empanadas with Chicken and Spinach
Begin by boiling spinach for 1 minute previously washed, in boiling water. Drain and set aside.
Then cut the chicken breasts into small cubes and chop the onion. Mix all the chicken spices and add to the chicken breast dices. Sweat the onion and when it begins to get golden brown add the chicken and at the end the spinach. Stir and set aside.
Then, melt the lard or margarine in the microwave. Meanwhile, mix the flour with the salt and turmeric. Knead into a mixing bowl. Pour in your warm milk (if the dough is too hard, add a little warm water). Knead 15 minutes then leave to stand for 30 minutes under a kitchen towel.
After that, lay out the dough with a rolling pin and then cut out round shapes with a saucer. Make nice circles. Place some stuffing in the center. Moisten the edges slightly with water then close in half-moon taking care to chase the air. Pinch the paste to weld the edges and fold the edges back on themselves to form a small pie.
Just before cooking your baked empanadas in the oven, brush the beaten egg on top and bake at 375°F (200 °C) for about 20 minutes. Enjoy them hot, warm or even cold with a mixed salad 🙂