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
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.
You must be logged in to use your wishlist.
Enter your account