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...
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 :-)
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