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MINI CHICKEN EMPANADAS WITH ROASTED PEPPER SAUCE

IG Exceldor Mini empanadas sauce au poivron
Ground Poultry Quiches, pâtés, pies, and puffs Oven Cocktail hour Internationally inspired
6 and more Portions
30 min Prepping
20 min Cooking
Recipe Easy

Ingredients

STUFFING

  • 2 tbsp. (30 ml) olive oil
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 1 tbsp. (15 ml) red wine vinegar
  • 1 tbsp. (15 ml) tomato paste
  • 1/2 cup (125 ml) chicken broth
  • 1 tbsp. (15 ml) smoked paprika
  • 1 tbsp. (15 ml) fresh oregano, chopped
  • 1 tbsp. (15 ml) fresh parsley, chopped
  • Salt and pepper to taste

ROASTED PEPPER SAUCE

  • 2 tbsp. (30 ml) olive oil
  • 1 cup (250 ml) roasted peppers in oil, drained
  • 4 Italian tomatoes, chopped and seeded
  • 1 clove garlic, pressed
  • 1 tsp. (5 ml) sambal oelek chili paste
  • 1/3 cup (85 ml) toasted slivered almonds
  • 1 tsp. (5 ml) lemon juice
  • Zest of 1 lemon
  • Flat-leaf parsley, chopped
  • Salt and pepper to taste

DOUGH

  • Store-bought shortcrust pastry rolled into two 24” x 12” (60 cm x 30 cm) sheets
  • 1 egg yolk, beaten
  • A little water

Directions

Click the steps to erase them.

STUFFING

  1. Heat oil and brown onion in a large, non-stick skillet at medium-high heat, about 2 minutes. Add garlic and continue cooking 1 minute. Add ground chicken and break into small pieces using a wooden spoon. Continue cooking until chicken is fully cooked.
  2. Deglaze skillet with red wine vinegar. Add tomato paste, chicken broth, smoked paprika, and oregano and mix well. Simmer until the liquid has almost completely evaporated. Adjust seasoning and set aside.

ROASTED PEPPER SAUCE

  1. In a food processor or blender, combine all sauce ingredients except parsley and pulse until smooth. Add a dash of olive oil if the mixture is too thick.

ASSEMBLY

  1. Use a rolling pin to roll out dough on a floured surface. Use a 6” (15 cm) cookie cutter to cut dough into rounds.
  2. Fill half of each round with about 1 tbsp. (15 ml) of stuffing, leaving a 1/2” (1.5 cm) space around the edge. Use your fingers to moisten the edge and fold the dough over to make a half-moon. Seal the dough by pinching it with your fingers.
  3. Place empanadas on a baking sheet lined with parchment paper. Use a pastry brush to brush each one with beaten egg yolk.
  4. Bake on middle rack of a preheated 400°F (205 °C) oven about 20 minutes or until golden brown.
  5. Let cool 5 minutes and serve with roasted pepper sauce.