Serves : 4
Preparation time: 40 minutes
Cooking Time: 25 minutes
Ingredients
Dough
- 750 ml (3 cups) flour
- 2 pinches salt
- 1 egg, yolk
- 250 ml (1 cup) milk, lukewarm
- 125 ml (1/2 cup) unsalted butter
Stuffing
- 500 ml (2 cups) chicken breasts, cooked and browned
- 250 ml (1 cup) potatoes, boiled and diced
- 75 ml (5 tbsp.) coriander leaves, chopped
- 75 ml (5 tbsp.) parsley leaves, chopped
- 30 ml (2 tbsp.) Tex Mex spice blend
- 15 ml (1 tbsp.) honey
- 2 garlic cloves, chopped
- 125 ml (1/2 cup) ricotta cheese
- Salt and pepper to taste
Preparation
- Preheat oven, rack in center, to 190°C (375°F).
- Mix flour, salt and egg yolk in a bowl.
- Add the butter to the warm milk, then stir the mixture into the flour and knead until smooth. Refrigerate for 30 minutes.
- Meanwhile, in a bowl, combine the chicken, potatoes, coriander, parsley, Tex Mex spices, honey, garlic, ricotta, salt and pepper. Check seasoning.
- On the work surface, roll out the dough to 1/8” thickness and, using a round pastry cutter, cut out circles of dough.
- In the center of each pastry circle, place a spoonful of prepared filling, then fold over and stick the pastry to the edges.
- Place the empanadas on an ovenproof baking sheet lined with a silicone mat and bake for 25 minutes.
