Argentinian Chicken Empanadas
A twist on traditional empanadas, filled with shredded chicken cooked in a citrusy argentinian style.
Ingredients
- ●1 pound chicken breastboneless and skinless
- ●1 package flaky pastry doughhomemade or store-bought
- ●1/4 cup orange juicefreshly squeezed
- ●2 tablespoons lemon juicefreshly squeezed
- ●2 tablespoons olive oilfor brushing pastry
- ●1 small onionchopped
- ●to taste saltfor seasoning
- ●to taste black pepperfor seasoning
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
- 3
Add the shredded chicken to the skillet and cook until heated through, about 2-3 minutes.
- 4
Stir in the orange and lemon juice, and season with salt and pepper to taste.
- 5
Roll out the flaky pastry dough to a thickness of about 1/8 inch.
- 6
Cut out circles of dough using a cookie cutter or the rim of a glass.
- 7
Place a tablespoon or two of the chicken mixture onto one half of each dough circle.
- 8
Brush the edges of the dough with olive oil and fold the other half of the dough over the filling.
- 9
Press the edges together to seal the empanada and use a fork to crimp the edges.
- 10
Place the empanadas on a baking sheet lined with parchment paper and brush with the remaining 1 tablespoon of olive oil.
- 11
Bake for 20-25 minutes, or until the pastry is golden brown and the filling is heated through.
- 12
Serve warm and enjoy!