You have to make these extra juicy chicken empanadas

For the dough (6 covers):
– 120 g of wholemeal flour
– 2g of salt
– 7 g fresh or 2 g dry yeast
– 60 ml of lukewarm water
– 1 tablespoon of sugar


Invigorate yeast by mixing it with warm water, 1 tablespoon of sugar and 1 tablespoon of whole wheat flour. Leave in a warm and temperate place until foamy (about 15 minutes). Make a crown with the whole wheat flour, place the salt on top and the invigorated yeast in the center (add water if necessary, the dough has to be tender, smooth and soft). Knead to form a bun.

Divide the bun into 6, and stretch with the help of flour and a palote until it is very thin (1 to 2 mm thick) and with a lot of love and care fill with what you like. Paint the edges with water, glue the ends forming the empanada very carefully so that the dough does not break, and repulse. Repeat this procedure with the other 5. Brush with egg. And send to the oven at 200 to 240° until golden.

For the tomato chicken filling:
1 onion chopped in brunoise place to sauté, once transparent, reserve. In that same pot, place 1 breast cut into small cubes until cooking. Remove from the heat, add the cooked onion and 2 tomatoes cut in brunoise or the vegetable you want, carrot grated or whatever you like. season with sal, pepper, peppers, SHE y parsleyfill the lids and cook.

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