Baking

Chicken, raisin and pine nut empanadas

These tasty chicken, raisin and pine nut empanadas are packed full of flavour and spice. Enjoy them as a snack, light lunch or finger food for your next dinner party.

Tapas Bar, ACP Books

10
10M
50M
1H

Ingredients

Chicken, raisin and pine nut filling
Pastry

Method

1.Bring the water to the boil in medium saucepan; add chicken, return to the boil. Reduce heat; simmer, covered, about 10 minutes or until chicken is cooked through. Cool chicken in poaching liquid 10 minutes. Remove chicken from pan; discard poaching liquid. Shred chicken finely.
2.In medium frying pan, heat oil; cook onion and garlic, stirring, until onion softens. Add undrained tomato, bay leaf and chilli; cook, stirring occasionally, about 5 minutes or until mixture thickens.
3.Add chicken, raisins, nuts and cinnamon to tomato mixture; stir until heated through. Stir in parsley. Cool mixture, covered, in the refrigerator.
4.Meanwhile, make pastry. Process flour and butter until crumbly. Add egg and the water; process until mixture comes together. Knead dough on floured surface until smooth. Divide in half, enclose in plastic wrap; refrigerate 30 minutes.
5.Preheat oven to 200°C/180°C fan-forced.
6.Roll one pastry half between sheets of baking paper until 2mm thick; using 10cm-round cutter, cut 10 rounds from pastry.
7.Place 1 level tablespoon of chicken mixture in centre of each round; fold round in half to enclose filling, pinching edges to seal. Press around edges of empanadas with a fork. Repeat with remaining pastry half and chicken mixture to make a total of 20 empanadas, re-rolling pastry scraps as required.
8.Place empanadas on baking-paper-lined oven trays; brush with egg. Bake 20 minutes or until browned lightly.

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