Chicken Empanadas

Chicken Empanadas

Main Course 

  • 30

    serves

  • Very easy

    Difficulty

  • Prep time

  • Cook time

Ingredients

  • 2 shortcrust pastries
  • 1 small onion
  • 1 clove garlic
  • 1 small red bell pepper
  • 1 Tbsp tomato paste
  • 1 Tbsp olive oil
  • 2 tsp mashed chipotle chilies in adobo
  • 1 cup cooked, shredded chicken
  • 1⁄2 cup shredded cheddar cheese
  • 4 oz cream cheese
  • 1 egg, beaten

Preparation

1 Preheat the oven to 400°F.

2. Peel and roughly chop the onion and garlic. Dice the bell pepper. Place the onion and garlic in the bowl fitted with the ultrablade knife. Mix at speed 11 for 10 seconds. Add olive oil and launch the P1 simmer program at 270°F for 5 minutes.

3. Add the bell pepper, tomato paste and chipotle chilies. Season with salt and pepper. Launch the P2 simmer program at 200°F for 20 minutes.

4. At the end of the program, add the chicken and cheeses. Mix at speed 4 for 30 seconds.

5. Roll out the pastry and cut into 3 1/2-inch disks. Place 2 tsp. chicken filling on each disk, fold the pastry to form a turnover and pinch the edges. Place on a cookie sheet lined with parchment paper and brush with beaten egg. Bake for 20 minutes. Serve hot or cold.