Empanadas with chicken and apricots
Stuffed dough snacks with apricots and chicken.
- 150 g unsalted butter cold
- 285 g wheat flour
- 130 g cream cheese natural cold
- 1,5 el vinegar
- 1 tl baking powder sifted
- 1 el cold water
- 1 tl salt
- 330 g chicken breast cubes
- 1 onion
- 8 dried apricots
- 10 g fresh flat parsley container of 20 g
- 30 g unroasted almonds
- 1 el traditional olive oil
- 70 g tomato paste
- Chicken broth tablet
- Tl ground cinnamon
- 1 baking flour to pollinate
- 1 medium sized egg
Cut the butter into pieces.
Grind the butter in the food processor with the flour, cream cheese, vinegar, baking powder, water and salt into a cohesive dough.
Wrap the dough in cling film and press flat. Let rest for 1 hour in the refrigerator.
Cut the chicken breast cubes into 1 cm pieces. Chop the onion. Cut the apricots into strips.
Slice the parsley. Chop the almonds into pieces.
Heat the oil in a frying pan and fry the chicken pieces and onion for 3 minutes. Add the tomato puree and cook for 1 min.
Fill the empty can of the tomato paste with water and add. Crumble the bouillon tablet above and stir until smooth. Warm for another 1 min.
Put the mixture in a bowl and mix in the apricots, almonds, parsley and cinnamon. Allow this chicken-apricot filling to cool for 30 minutes.
Preheat the oven to 180 ° C. Roll out the dough on a floured countertop to a 3 mm thick rag.
With the metal ring, cut out circles of ∅ 10 cm.
Knead a ball of the remaining dough, roll out into a piece of 3 mm thick and round again. Repeat until you have 16 daisies.
Roll out each ground to ∅ 12 cm. In the middle of each round, pour 1 tbsp chicken-apricot filling.
Brush the dough borders with some water and fold the circles over the filling to a half moon. Press the dough edges together with a fork.
Place the empanadas next to each other on a baking sheet covered with parchment paper. Beat the egg and spread the empanadas.
Fry the empanadas in the middle of the oven in about 25 minutes until golden brown. Serve hot or cold.
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