Empanadas are these little turnovers from South America that we eat regularly at home, easy to make especially if the Empanadas dough is prepared in advance and frozen so it is ready to use on D-Day, this will make preparation easier, you just need to place the Empanadas discs in the refrigerator the day before in order to defrost them.
There is a multitude of stuffing in Empanadas, I have also proposed a vegetarian recipe with succulent onions and raisins as well as a version of Empanadas with tuna, do not hesitate to vary the filling with other toppings.
I often make these turnovers for special occasions like Ramadan and this time I chose the Chicken and Yellow Pepper Empanadas by adding a hint of Mexican chili (Chipotle) to enhance the taste - this is optional but so good.
Also, I chose to fry the empanadas instead of baking them in the oven, this is the first time that I have chosen this cooking method, they also remind me of Algerian Bourek laadjine (which means brick with dough made House). It was while going to a Brazilian restaurant that I discovered this version. I've also seen it on English (American) blogs but never been tempted to fry.
These empanadas easily replace the Bricks they can be served during an aperitif dinner by shaping them smaller.
Ingredients :
- 1 Empanadas paste 5 discs
- 2 chicken cutlets
- 3 tbsp olive oil
- 1/4 red onion
- 1 clove of garlic
- 1/2 Chipotle Mexican pepper (it is a dried and smoked preparation of Jalapeno)
- 1 tomato cut into cubes
- 1/4 yellow pepper
- 1 tbsp coriander
- salt pepper
Instructions :
- Cook the chicken cutlets in a pan with a drizzle of olive oil until golden brown and cooked through. Let cool before slicing them.
- Heat the olive oil and add the red onion and sauté for about 5 minutes.
- Add the garlic and brown for about 1 minute.
- Add the diced tomatoes and the Mexican Chipotle pepper. Add the yellow pepper cut into cubes.
- Cook until liquid evaporates and peppers are tender and the mixture thickens about 20 minutes.
- Then add the chicken, chopped cilantro. Salt and pepper. Remove from the heat and let cool.
- Place 1 teaspoon of the preparation in the center of the disc. Close by welding the edges.
- Using a fork, weld well.
- Heat the frying oil to 375 F (170 C). Fry the Empanadas on both sides until a nice golden color.
- Drain the Empanadas and place them on paper towels.
- Serve hot
