These healthy baked empanadas with chicken and vegetables are quite tasty, so indulge without feeling guilty.
for the pastry:
- 14 oz / 400 g all-pourpose flour
- ½ salt
- 6 oz / 170 g butter
- 1 egg for egg wash
for the filling:
- 2 chicken thighs
- 6 medium potatoes
- 2 carrots
- 2 onions
- bunch of parsley
- 3 oz / 85 g butter
- 4 tbsp tomato puree
- Preheat oven to 425° F / 220° C. Combine flour and salt in a food processor. Cut cold butter into cubes, add to flour and pulse until mixture resembles coarse meal. Drizzle ⅔ cup cold water over mixture. Pulse until mixture just begins to hold together. Form the dough into 2 discs and wrap them in clingue foil. Refrigerate while making the filling.
- Remove the skin of the chicken thighs, peel the potatoes. Add the thighs and potatoes to a pot of salted boiling water and cook until ready. Drain and cool. Remove the bones and shred the chicken to small pieces. Dice the potatoes. In a big bowl combine minced onion, grated carrot, potatoes, chicken, parsley, softened butter and tomato puree. Season with salt and pepper.
- Roll out each dough disc on a lightly floured surface to a circle about ⅛ inch / 3 mm thick. Using a 4-inch / 10-cm cookie cutter, cut out rounds of dough. Place 1 tbsp filling in the center of each round, moisten the edges of the dough with water using pastry brush, fold dough over to seal and crimp edges with a fork. Gather scraps, reroll and repeat for the remaining filling.
- Arrange the empanadas on baking trays, covered with parchment paper. Beat the egg and use it to brush the empanadas. Bake for 15-20 mins until golden brown. Serve with guacamole and sour cream.
