Chicken Coriander Empanada Recipe

These luscious chicken and coriander empanadas from the beautiful new cookbook Argentinian Street Food are great served as part of a picnic or buffet.

Preparation Time: 30 minutes. Resting Time (Optional): 24 hours. Cooking Time: 45 minutes

Makes: 20 empanadas

Ingredients:

1 quantity of puffed dough

Filling

500 g (1 lb 2 oz) chicken breast fillet
sunflower oil
1 onion, sliced
1 yellow capsicum (pepper), sliced
11⁄2 tablespoons finely grated fresh ginger 3 garlic cloves, finely chopped
2 tablespoons tomato paste (concentrated purée)
a little chicken stockor water
3 teaspoons ground cumin 3 teaspoons dried oregano
90 g (31/4 oz/1 bunch) coriander (cilantro) leaves, chopped
salt, black pepper

For frying

1.5 litres (52 fl oz/6 cups) sunflower oil

Method

1. Cut the chicken into small pieces. Brown the chicken in a heavy-based saucepan with a little oil over medium heat. Add the onion, capsicum, ginger and garlic to the pan. Stir in the tomato paste and cook for 10 minutes over low heat.Add a little stock if it starts to catch on the base of the pan.

2. Cool the filling and chop in a food processor. Add the cumin, oregano and coriander. Season with salt and pepper.

3. Let the filling rest for 24 hours in the refrigerator, if possible, for a more intense flavour.

4. Sprinkle a little flour on the work surface. Roll out the dough to a thickness of 3 mm
(1⁄8 inch) and cut out circles with a 14 cm (51⁄2 inch) cutter. Using a 60 ml (2 fl oz/1/4 cup) ice-cream scoop or measuring cup, form small balls of filling and place one on each round of dough. Lightly moisten the edge of the dough with a little water and fold over into a half-moon shape. Seal the edges and give them the ‘pollo’ decoration (see page 26) or an edging of your choice. Set aside in the refrigerator if not cooking immediately.

5. In a saucepan or deep-fryer, heat the oil for frying to 180°C (350°F), or until a cube of bread dropped into the oil turns golden brown in 15 seconds. Add a few empanadas to the oil, and fry for 5 minutes, or until they brown. Remove from the oil and drain on paper towels. Repeat this process with the remaining empanadas. Allow them to cool for a few minutes before serving.

Recipes and images from Argentinian Street Food by Gaston Stivelmaher & Enrique Zanoni, published by Murdoch Books, RRP $ 29.99, photographed by Akiko Ida.