Cuban empanadas with chicken filling

Name: Cuban empanadas with chicken filling
Cook time: 40 min
Total time: 40 min
Yield: 20
Ingredients: 1 Onion; 2 Garlic cloves; 2-3 stem(s) flat leaf parsley; 100 g green olives with almonds; 30 g dried tomatoes in oil; 250 g Chicken filet; 2 TABLESPOONS + 75 ml oil (e.g. sunflower oil); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 250 g Low-fat curd; 75 ml Milk; 1 egg + 2 egg yolks (size M); 400 g Flour; 1 package Baking Powder; 7-10 Tbsp Flour; baking paper

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 20

1 Onion
2 Garlic cloves
2-3 stem(s) flat leaf parsley
100 g green olives with almonds
30 g dried tomatoes in oil
250 g Chicken filet
2 TABLESPOONS + 75 ml oil (e.g. sunflower oil)
7-10 Tbsp Salt
7-10 Tbsp Pepper
250 g Low-fat curd
75 ml Milk
1 egg + 2 egg yolks (size M)
400 g Flour
1 package Baking Powder
7-10 Tbsp Flour
baking paper

Directions

1
For the filling, peel onion and garlic. Chop the onion finely. Chop garlic finely. Wash parsley, shake dry, remove leaves and chop finely. Chop olives coarsely. Drain tomatoes and chop finely.
2
Wash the chicken filet, dab dry with kitchen paper and cut into very, very fine cubes.
3
Heat 2 tablespoons of oil in a large frying pan. Fry the meat for 2-3 minutes while turning. Stir in onion, garlic, olives and tomatoes and fry for about 3 minutes. Season with salt and pepper. Fold in parsley.
4
Remove the pan from the heat and allow the chicken mix to cool for 5-10 minutes.
5
Preheat the oven for the dough (electric oven: 200 °C/circulating air: 180 °C/gas: see manufacturer). Line two baking trays with baking paper. Mix quark, milk, 75 ml oil, 1 egg and 1 teaspoon salt with a whisk in a bowl.
6
Mix flour and baking powder. Gradually add the flour mixture to the quark mixture and knead into a smooth dough with the dough hooks of the mixer.
7
Roll out the quark and oil dough on a floured work surface with a cake roll 3-4 mm thin. Cut out circles with a round cookie cutter or drinking glass (approx. 10 cm Ø). Knead the dough again, roll out and cut out more circles until you have 20 pieces.
8
Place 1-2 tbsp. of filling in the middle of each dish, leaving a rim of approx. 2 cm all around. Whisk the egg yolks with a fork. Spread the remaining edges of the dough with egg yolk (works well with a brush or teaspoon).
9
Fold the dough circles over the chicken mixture to form a semicircle. Bend the edges slightly upwards and press them together to seal the empanadas really tight. Spread the empanadas on the baking trays.
10
Brush with remaining egg yolk and bake in a hot oven for 15-20 minutes until golden brown. Eat the small dumplings warm or cold. Also great to take away.