Chicken empanadas (Street food)

 

                A traditional recipe in Argentina, empanadas are delicious little turnovers filled with chicken, meat, shrimp or vegetables. They are consumed at any time of the day.

For 12 empanadas

• 2 free-range chicken breasts, cut into small pieces
• 1 small onion, chopped
• 2 tomatoes, diced
• ½ red bell pepper, diced
• 30 ml olive oil
• 1 pinch of paprika
• 50 g corn kernels
• Pinch of salt and pepper
• 1 old fashionned pie dough, click here for recipe

1. Unroll the pie dough on a work surface and cut out 10 cm diameter discs using a cookie cutter.
2. Heat the olive oil in a pan and sweat the onion for a few minutes; add the tomatoes and red pepper, and salt.
3. Mix and add the chicken; simmer for about 10 minutes; add paprika and pepper.
4. Stir in the corn and simmer for a few more minutes, let cool.
5. Place a little stuffing in the center of each disc then fold in half, pressing hard on the edges or using a loaf pan.
6. Line a baking sheet with parchment paper then place the turnovers; Preheat the oven to 350F (180C) and bake the turnovers in the oven for about 10 to 12 minutes.
7. Serve with tomato sauce.

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