Mini empanadas with lemongrass chicken chutney
Signed by: Vivien Reimbelli
Prep work
30min
Cooking
25min
Vivien Reimbelli
Italy
Mini empanadas with lemongrass chicken chutney
A real around-the world recipe: a traditional argentinian dish with spicy filling touched by asian influences. A must try
Ingredients
- 250 g all purpose wheat flour
- 130 ml water
- 20 ml extravirgin olive oil
- 400 g chicken breast
- 1 onion
- 1 peach
- 1 egg
- a bunch of lemongrass
- - chilli pepper, to taste
- 1 bunch tyme
- - salt
Place the flour, the water, the oil and a pinch of salt in the stand mixer bowl fitted with the dough hook.
Set to speed 3 and knead for 5 minutes.
When ready, roll the dough into a bowl then wrap with cling film and place in the fridge.
In a frying pan gold the chopped onion with just a little of oil, add the peach and the chicken cutted into cubes.
Add the lemongrass, a pinch of salt, tyme and chili pepper.
Remove from fire and let cool down.
Flat the dough very thin and cut in 6 cm diameter discs.
Brush the discs with the egg beaten with some water and place 1 tablespoon of stuffing in the center of every disc.
Bend to get a half-moon shape and brush with the remaining beaten egg.
Bake in to the Twelix oven with the ventilated function at 200°C for aproximatly 20 minutes.