Chicken and mushroom empanadas

Chicken and Mushroom Empanadas: A Flavorful Culinary Journey

Preparation time: 30 minutes
Baking time: 40 minutes
Total time: 1 hour and 10 minutes
Number of servings: 4-6 servings

Empanadas, those wonderful stuffed pastries, have their origins in the culinary traditions of many cultures, symbolizing comfort and conviviality. Today, we will focus on a delicious version filled with chicken and mushrooms, perfect for a family dinner or a gathering with friends. These empanadas are not only tasty but also very versatile, and can be served with a homemade garlic sauce that will elevate their flavor to another level.

Ingredients needed:

*For the dough:*
- 300 g flour
- 200 g butter (preferably at room temperature)
- 2 eggs
- 1 pinch of salt

*For the filling:*
- 500 g ground chicken
- 200 g mushrooms (preferably champignon)
- 2 bunches of green onions
- 1 onion
- 3-4 cloves of garlic
- 1 carrot
- Mexican spices (to taste)
- Garlic powder (optional, for extra flavor)
- Salt (to taste)
- Olive oil (for sautéing)
- A few sprigs of fresh parsley

*For garnish:*
- 1 egg (for brushing)
- 2 tablespoons breadcrumbs
- Paprika (for a splash of color and flavor)

*For the garlic sauce:*
- 3 cloves of garlic
- 1 small container of sour cream
- 2-3 tablespoons of olive oil
- Salt (to taste)

Step by step: Preparing the empanadas

1. Preparing the dough:
Start by placing the flour in a large bowl. Add the cubed butter and, using your fingers, mix them together until the mixture resembles sand. Add the eggs and salt, continuing to knead until you obtain a smooth dough. If the dough is too sticky, you can add a little more flour. Form a ball, wrap it in plastic wrap, and refrigerate for about 30 minutes.

2. Preparing the filling:
While the dough is chilling, you can prepare the filling. Clean and wash the vegetables. Slice the mushrooms, grate the carrot, crush the garlic, and chop the onion. In a large skillet, heat a little olive oil and add the chopped onion, garlic, and grated carrot. Sauté until they become translucent and fragrant. Then, add the ground chicken and cook until it is well browned.

3. Finalizing the filling:
Once the chicken is cooked, add the sliced mushrooms and chopped parsley. Season with salt, Mexican spices, and garlic powder. Mix well and let the mixture cool slightly to allow the flavors to meld.

4. Forming the empanadas:
Remove the dough from the refrigerator and roll it out on a floured surface. Use a small bowl with a diameter of about 10 cm to cut circles from the dough. In the center of each circle, place a tablespoon of the meat filling. Fold the dough over the filling to form a semicircle and press the edges with a fork to seal them.

5. Preparing for baking:
Place the empanadas on a baking sheet lined with parchment paper. Beat an egg and brush each empanada with the beaten egg. Sprinkle some breadcrumbs and paprika on top for an appetizing appearance.

6. Baking:
Preheat the oven to 180 degrees Celsius and bake the empanadas for about 40 minutes or until they become golden and crispy.

7. Preparing the garlic sauce:
In a blender, add the 3 cloves of garlic, sour cream, and olive oil. Blend everything until you obtain a smooth sauce. Add salt to taste and mix again.

8. Serving:
Serve the empanadas warm, alongside the garlic sauce. They are perfect as an appetizer or as a main dish with a fresh salad.

Useful tips:
- For a vegetarian version, you can replace the chicken with vegetables or cheese.
- You can add olives or red peppers to the filling for extra flavor.
- By using different spices, you can adapt the recipe to your taste.

Nutritional benefits:
These empanadas are a good source of protein due to the chicken, and the mushrooms add fiber and antioxidants. Additionally, consuming fresh vegetables contributes to your daily vitamin intake.

Frequently asked questions:
- Can I use another type of meat? Yes, you can use beef or pork, depending on your preferences.
- Can the empanadas be frozen? Yes, you can freeze the raw empanadas, and when you want to serve them, you can bake them directly from the freezer.

These chicken and mushroom empanadas are an excellent choice for any special occasion or simply to treat yourself on a weekend evening. Enjoy every bite!

 Ingredients: for the dough 300 g flour 1 large pack of butter (200 g) 2 eggs for the filling 500 g minced chicken 200 g mushrooms 2 bunches of green onions 1 onion 3-4 cloves of garlic 1 carrot Mexican spices garlic powder salt olive oil a few sprigs of parsley for garnish 1 egg 2 tbsp breadcrumbs hot paprika for garlic sauce 3 cloves of garlic 1 small box of sour cream 2-3 tbsp olive oil