Spicy Chicken Empanadas
Think of an empanada as a spanish pasty! You can fill them with meat or veg. We have cooked them before so do a quick search on the website for alternative filling options.
Cooking surfaces
BBQ Temperature
Ingredients
- 1 tbsp olive oil
- 2 onions
- 3 garlic cloves
- 1 tsp chilli flakes
- t tsp ground cumin
- 1 tsp ground fennel
- 3 tsp smoked parika
- 3 tsp capers, in brine, drained
- 1 tbsp tomatoe puree
- 1.5 tbsp raisins
- 2 tbsp water
- 1 pack of shortcrust pastry
Method
- Set up your Big Green Egg for a direct cook with the stainless steel grid. Set the temp to 200°C.
- Heat up 2 tsp oil in a large pan.
- Add the chicken to the pan and cook on both sides until browned. Drain off any excess fat and remove the chicken from the pan.
- Add the remaining oil, onion and garlic to the pan and cook for 5-6 minutes or until the onion is soft.
- Add all of the remaining ingredients, including the chicken and 2 tbsp water. Season with salt and pepper and simmer for 5 minutes.
- Remove from the pan, spread onto a tray and leave to cool completely.
- Whilst the filling is cooling, set up your Big Green Egg for an indirect cook with the ConvEGGtor (plate setter) feet up and stainless steel grid followed by the baking stone on top. Set the temp to 200°C.
- Line two baking trays with baking parchment and set aside.
- Roll out the pastry on a lightly floured surface about 4mm thick. Use a 10cm diameter pastry cutter, cut out 12 rounds and place on the lined baking trays. Refrigerate for 30 minutes.
- To assemble, place a small portion of the cooked filling on one half of each of the pastry circles. Fold the pastry over the filling. To seal well, pinch the edges together to seal well, then use a fork to press them together.
- Place the baking tray with the empanadas on to the baking tray and bake for around 20 – 25 minutes until golen and crisp.