Mini empanadas with lemongrass chicken chutney

Signed by: Vivien Reimbelli

Prep work





Mini empanadas with lemongrass chicken chutney

A real around-the world recipe: a traditional argentinian dish with spicy filling touched by asian influences. A must try


  • 250 g all purpose wheat flour
  • 130 ml water
  • 20 ml extravirgin olive oil
  • 400 g chicken breast
  • 1 onion
  • 1 peach
  • 1 egg
  • a bunch of lemongrass
  • - chilli pepper, to taste
  • 1 bunch tyme
  • - salt

Place the flour, the water, the oil and a pinch of salt in the stand mixer bowl fitted with the dough hook.

Set to speed 3 and knead for 5 minutes.

When ready, roll the dough into a bowl then wrap with cling film and place in the fridge.

In a frying pan gold the chopped onion with just a little of oil, add the peach and the chicken cutted into cubes.

Add the lemongrass, a pinch of salt, tyme and chili pepper.

Remove from fire and let cool down.

Flat the dough very thin and cut in 6 cm diameter discs.

Brush the discs with the egg beaten with some water and place 1 tablespoon of stuffing in the center of every disc.

Bend to get a half-moon shape and brush with the remaining beaten egg.

Bake in to the Twelix oven with the ventilated function at 200°C for aproximatly 20 minutes.


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