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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.

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Details

11

Ingredients

10

Steps

Time

30'

Prep

25'

Cooking

55'

Total

Ingredients

  • 250 gall purpose wheat flour
  • 130 mlwater
  • 20 mlextravirgin olive oil
  • 400 gchicken breast
  • 1onion
  • 1peach
  • 1egg
  • a bunch oflemongrass
  • -chilli pepper, to taste
  • 1 bunchtyme
  • -salt
Make it now
  • Step 1

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

  • Step 2

    Set to speed 3 and knead for 5 minutes.

  • Step 3

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

  • Step 4

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

  • Step 5

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

  • Step 6

    Remove from fire and let cool down.

  • Step 7

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

  • Step 8

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

  • Step 9

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

  • Step 10

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

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Mini empanadas with lemongrass chicken chutney

Step 1

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

Step 2

Set to speed 3 and knead for 5 minutes.

Step 3

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

Step 4

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

Step 5

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

Step 6

Remove from fire and let cool down.

Step 7

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

Step 8

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

Step 9

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

Step 10

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

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