Chicken Empanada Teriyaki
A Japanese twist on traditional empanadas, featuring chicken and a sweet teriyaki sauce.
Ingredients
- ●1 package flaky pastry doughavailable at most supermarkets
- ●1 pound boneless, skinless chicken breastcut into small pieces
- ●1/4 cup argentinian chimichurri sauceor make your own with parsley, oregano, garlic, and red pepper flakes
- ●2 tablespoons soy sauceuse low-sodium soy sauce for a healthier option
- ●1 tablespoon brown sugaroptional, for a sweeter teriyaki sauce
- ●1/4 cup green onionschopped, for garnish
- ●1 tablespoon sesame seedsoptional, for garnish
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Roll out the flaky pastry dough to a thickness of about 1/8 inch.
- 3
Cut out circles of dough using a cookie cutter or the rim of a glass.
- 4
Place a small amount of chicken in the center of each dough circle.
- 5
Drizzle a small amount of chimichurri sauce over the chicken.
- 6
Fold the dough in half to form a half-circle, and press the edges together to seal.
- 7
Brush the tops of the empanadas with a little bit of water, then sprinkle with sesame seeds (if using).
- 8
Place the empanadas on a baking sheet lined with parchment paper.
- 9
Bake for 20-25 minutes, or until the pastry is golden brown.
- 10
While the empanadas are baking, mix together the soy sauce and brown sugar (if using) in a small bowl.
- 11
Brush the teriyaki sauce over the empanadas during the last 5 minutes of baking.
- 12
Remove from the oven and let cool for a few minutes before serving.