Empanadas with vegetables and chicken breast

Vegetable and Chicken Breast Empanadas

Welcome to the delicious world of empanadas, a dish that has captured the hearts of food lovers around the globe! These stuffed pastries are perfect for a quick lunch or a savory dinner, being not only tasty but also very versatile. I invite you to discover together how to prepare vegetable and chicken breast empanadas using a simple yet flavorful recipe.

Preparation time: 30 minutes
Baking time: 25-30 minutes
Total time: 1 hour

Number of servings: 4

The history of empanadas is fascinating and full of stories. These pastries were created long ago, serving the purpose of preserving food and bringing joy to meals. Whether you fill them with meat, vegetables, or cheese, empanadas are an excellent choice to satisfy any craving.

Ingredients:

For the dough:
- 250 g flour
- 90 g butter (preferably at room temperature)
- 30 g lard (or you can use olive oil)
- 3 tablespoons cold water
- 1 teaspoon sugar
- 1 egg
- ½ teaspoon baking powder
- A pinch of salt

For the filling:
- 1 chicken breast (approximately 300 g)
- 1 bell pepper (preferably red for added color)
- 1 large onion
- 1-2 tablespoons dried parsley (or fresh, if you prefer)
- Salt and pepper (to taste)
- Oil for sautéing

For brushing on top:
- 1 egg
- 1 tablespoon milk

Preparation:

1. Preparing the dough: In a large bowl, sift the flour to aerate the ingredients. Make a well in the center and add the diced butter, lard, salt, sugar, and egg. Using your fingertips, mix the ingredients until you achieve a homogeneous mixture. It is important to work quickly so that the butter does not melt.

2. Adding the water: Gradually add the cold water from the fridge and continue to knead the dough gently. Do not over-knead, just enough until it comes together well. This step is essential for achieving a tender dough. Once the dough is ready, wrap it in plastic wrap and let it chill in the fridge for 1 hour. (If you have time, you can leave the dough for an additional 20 minutes without any issues.)

3. Preparing the filling: Peel and finely chop the onion. Wash the bell pepper and cut it into strips. In a frying pan, add a splash of oil and sauté the onion over medium heat until it becomes translucent. Then, add the bell pepper and a pinch of salt, allowing the vegetables to soften well, about 5-7 minutes. Once the vegetables are cooked, remove them from the pan and place them in a bowl.

4. Cooking the chicken breast: In the same pan, add a little more oil and sauté the diced chicken breast. Cook until it turns golden, then drain any excess water and add it to the sautéed vegetables. Season with salt, pepper, and dried parsley. Mix the filling well and let it cool.

5. Forming the empanadas: Remove the dough from the fridge and roll it out on a lightly floured surface until you achieve a thin sheet about 2-3 mm thick. Use a glass or a cutter to cut out circles with a diameter of about 10 cm. On each circle, add a tablespoon of the prepared filling. Fold the dough over and press the edges well with a fork to seal the empanadas.

6. Baking: Place the empanadas on a baking tray lined with parchment paper. In a small bowl, beat the egg with the milk and brush each empanada with this mixture for a golden and appetizing crust. Bake in a preheated oven at 180°C for 25-30 minutes or until they are golden and crispy.

7. Serving: Let the empanadas cool slightly before serving. They are delicious on their own or you can serve them with a dollop of sour cream or yogurt sauce for an extra freshness.

Useful tips:
- You can add other vegetables to the filling, such as zucchini or mushrooms, to diversify the flavor.
- If you want to make healthier empanadas, you can use whole wheat flour instead of white flour.
- These pastries can be frozen, so you can make a larger batch and bake them directly from the freezer, adding a few minutes to the baking time.

Nutritional benefits:
Vegetable and chicken breast empanadas are an excellent source of protein from the chicken breast and fiber from the vegetables. They are a healthier choice than many other processed snacks, offering a good balance of nutrients and flavors.

Frequently asked questions:
1. Can I use other types of meat?
Absolutely! You can use pork, beef, or even fish, depending on your preferences.

2. How can I make the dough less greasy?
You can reduce the amount of lard or use olive oil, but this will change the texture of the dough.

3. What is the best way to store empanadas?
After they cool completely, place them in an airtight container and keep them in the fridge for 2-3 days or in the freezer for a few weeks.

These vegetable and chicken breast empanadas are more than just a simple recipe; they are a way to bring family and friends to your table, offering them an unforgettable culinary experience. So, embrace the art of cooking and enjoy every bite! Bon appétit!

 Ingredients: Dough: 250 g flour, 90 g butter, 30 g lard, 3 tablespoons cold water, 1 teaspoon sugar, 1 egg, half a teaspoon baking powder, 1 pinch of salt. Filling: 1 chicken breast, 1 bell pepper, 1 large onion, dried parsley, salt and pepper to taste, oil for sautéing. For brushing on top: 1 egg, 1 tablespoon milk.

 Tags:  vegetable packages