Empanadas de Pollo al Verdeo (Chicken and Spring Onion Empanadas)

This exquisite, yet so easy-to-make chicken empanada recipe is just amazing. If made for adults only, I like adding a little bit of white wine to the chicken for extra flavor.

• Preparation Time: 25 mins
• Cooking Time: 20 mins
• Total Time: 45 mins
• Calories: 170 Calories

Ingredients

• 1 egg, beaten
• 1 tablespoon butter
• 1 clove garlic, minced
• salt and ground black pepper to taste
• cooking spray
• 12 empanada pastry discs
• 1 bunch spring onions, finely chopped
• 1 pound skinless, boneless chicken breasts, cut into small cubes

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with aluminum foil; grease with cooking spray.

Step 2

Melt butter in a large skillet over medium heat. Cook and stir spring onions and garlic until tender, about 5 minutes. Add chicken; cook and stir until no longer pink in the center, about 5 minutes. Season with salt and pepper. Remove from heat and let cool, about 10 minutes.

Step 3

Arrange pastry discs on a flat work surface. Dab a little water around the rims. Place a large tablespoonful of the chicken mixture in the center; fold pastry over and press with a fork to seal.

Step 4

Transfer empanadas to the prepared baking sheets. Brush beaten egg over the tops.

Step 5

Bake in the preheated oven until golden, 10 to 15 minutes. Let cool for 5 minutes before serving.