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Chicken Empanadas (Monsieur Cuisine)

Name: Chicken Empanadas (Monsieur Cuisine)
Prep time: 60 min
Cook time: 125 min
Total time: 185 min
Yield: 4 servings
Cuisine: Argentinian
Ingredients: 100 g onions, yellow; 1 tsp curry powder; 0.25 tsp black pepper, ground; 400 g chicken breast fillets; 2 pc. eggs; Pinch of turmeric; 500 g all-purpose flour, Type 405; 200 ml milk; 150 ml sunflower oil; 2 tbsp olive oil; 25 g raisins; 2 tsp salt; 25 g fresh coriander; 1 pc. garlic cloves; 3 tbsp crème fraîche; 20 g almonds, slivered

Shared by CookAdapt · written for Monsieur Cuisine

Your Monsieur Cuisine does 22 of 117 min for you

⁦1h⁩Prep

⁦2h 5min⁩Cook

4Servings

Per serving · estimated

1082 kcal41 g Protein106 g Carbs54 g Fat

No Monsieur Cuisine? Adapt it to your machine

Servings

Ingredients

Instructions

Monsieur Cuisine · 9Knead the dough · Chop the coriander · Chop the chicken · Chop the almonds +5

By hand · 6Rest the dough · Transfer the coriander · Transfer the chicken · Cool the filling +2

Oven or hob · 20 minToast the almonds · Bake the empanadas

Knead the dough

Put 1 egg, 500 g all-purpose flour, 1.5 tsp salt, 150 ml sunflower oil, 200 ml milk and 1 pinch of turmeric into the mixing bowl and knead with the measuring cup inserted for 2 min. / Dough mode (speed 4).

KneadTime02:00Speed4

Rest the dough

Place the dough on a lightly floured work surface, knead vigorously by hand, shape into a ball, wrap in cling film and let rest in the refrigerator for about 1 hour.

By hand

60 min

Clean the mixing bowl

Clean and dry the mixing bowl.

By hand

Chop the coriander

Wash 25 g coriander, shake dry and pick the leaves from the stems. Put the leaves into the mixing bowl and chop with the measuring cup inserted for 8 sec. / speed 6.

ChopTime00:08Speed6

Transfer the coriander

Transfer the chopped coriander to another container, set aside and rinse out the mixing bowl.

By hand

Toast the almonds

Lightly toast 20 g slivered almonds in a small non-stick pan on the stove over medium heat.

Stove or oven

Chop the chicken

Rinse 400 g chicken breast fillets under cold running water, pat dry and cut into pieces of about 3 cm. Put into the mixing bowl and chop with the measuring cup inserted for 15 sec. / speed 7.

ChopTime00:15Speed7

Transfer the chicken

Transfer the chopped chicken to another container and set aside.

By hand

Chop the almonds

Put the 20 g toasted slivered almonds into the mixing bowl and chop with the measuring cup inserted for 6 sec. / speed 6.

ChopTime00:06Speed6

Chop the onion

Peel 100 g onions and 1 garlic clove, and cut the onions into eighths. Add both and chop with the measuring cup inserted for 6 sec. / speed 6. Push the pieces down with the spatula.

ChopTime00:06Speed6

Sweat the onions

Coarsely chop 25 g raisins with a knife. Add 2 tbsp olive oil and the raisins and sweat without the measuring cup for 4 min. / 120 °C / speed 1.

SautéTime04:00Temp.120°Speed1

Cook the chicken

Add the chopped chicken, 1 tsp curry powder, 0.5 tsp salt and 0.25 tsp pepper and cook without the measuring cup for 15 min. / 120 °C / speed 1 / reverse, until the meat is cooked through.

SautéTime15:00Temp.120°Speed1Reverse

Stir in the coriander

Add the chopped coriander and 3 tbsp crème fraîche and stir in with the measuring cup inserted for 30 sec. / speed 2 / reverse.

StirTime00:30Speed2Reverse

Season

Season the filling with salt and pepper and mix with the measuring cup inserted for 20 sec. / speed 2 / reverse.

StirTime00:20Speed2Reverse

Cool the filling

Transfer the chicken filling to another container and let cool for about 15 min.

By hand

15 min

Shape the empanadas

Preheat the oven to 200 °C. Beat 1 egg in a bowl with a fork. Halve the chilled dough, knead one half vigorously and roll out to 1 mm thin on a lightly floured work surface. Cut out 16 circles of dough, place 1 tbsp of filling on one half of each circle, brush the edges with egg, fold over into a half circle without trapping air, and press the edge firmly with a braided pattern or with a fork. Repeat with the second half of the dough.

By hand

Bake the empanadas

Place the pastry pockets on two baking sheets lined with baking paper, brush with the remaining beaten egg and bake one after the other in the preheated oven at 200 °C for about 20 min., until the surface is nicely browned.

Stove or oven

200°C · 20 min

Cool, serve

Take the empanadas out of the oven and let cool slightly on a cooling rack. Serve warm or cold as a snack, starter or finger food.

By hand

Step 1, as written for the Monsieur Cuisine

KneadTime02:00Speed4

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