Chicken Empañadas
Recipe made by Céline Rivier - Les Pépites de Noisette
Blog: https://www.lespepitesdenoisette.fr/
Youtube : https://www.youtube.com/c/lespepitesdenoisettefrench?sub_confirmation=1
Ingredients:
- 1 store-bought shortcrust pastry
- 1 onion
- 2 chicken breast
- ½ zucchini
- ½ tablespoon of AYAM ™ red curry paste
- 1 tablespoon of AYAM ™ soy sauce
- 100ml of AYAM ™ coconut milk (or coconut cream)
- 1 egg for the gilding
For the service : AYAM ™ Thai Sweet Pepper Sauce
Instructions:
- Preheat the oven to 200 ° C.
- Peel and mince the onion. Chop the chicken breasts and cut the courgette into small cubes.
- Heat a drizzle of olive oil in a pan and brown the chopped onion.
- Add the zucchini and continue cooking for 1 minute.
- Add the curry paste, continue cooking for 30 seconds and stir in the ground chicken. Sauté over high heat for 5 minutes.
- Stir in the coconut milk, soy sauce and continue cooking for 5 minutes.
Salt and pepper very lightly. - Spread the shortcrust pastry on a work surface and cut it into circles.
- Place a small amount of cooked and cooled chicken on the circles of dough (only on one side).
- Wet the edges of each circle with a little water and close them carefully by welding the edges. Use a fork to make it easier.
- Brush the empanadas with egg yolk with a brush and bake for 15 minutes.
Enjoy immediately with a little Thai sauce.
Chef's Tips:
This recipe is also excellent with tuna or beef, even in a vegetarian version with vegetables.
For even more flavor, add fresh cilantro and a diced tomato.
For added spice, enjoy empañadas with AYAM ™ Sriracha Chilli Sauce.