Chicken and spinach empanadas

Name: Chicken and spinach empanadas - Simina B.
Ingredients: 800 g French puff pastry; 1 boneless chicken breast; 1 large onion; 4; 5 cloves of garlic; 50 ml oil; salt; pepper; sweet paprika; 1 egg; 300 g spinach

Appetizers - Chicken and spinach empanadas by Simina B. - Recipia

Chicken and Spinach Empanadas If I have chicken breast and puff pastry in the fridge, I often make these empanadas with spinach. I love that they don't require many dishes and can be prepared without special techniques. The filling is simple, and I use whatever I have in the fridge. I proceed directly: boil the chicken breast, blend everything, combine, and wrap in pastry. The result is always the same – golden, filled empanadas with a balanced flavor. Quick Info Total time: about 50 minutes Preparation time: 20 minutes Cooking/baking time: 30 minutes (includes boiling and baking) Servings: 8-10 pieces, depending on the size of the squares Difficulty: easy to medium Recipe type: hearty appetizer, quick lunch, snack to take away Ingredients 800 g puff pastry (found pre-rolled in packets) 1 boneless chicken breast 1 large onion 4-5 cloves of garlic 300 g spinach (I use fresh spinach, but frozen works too, well drained) 50 ml oil Salt, to taste Pepper, to taste Sweet paprika 1 egg (for brushing and sealing edges) Preparation Method 1. Boiling the chicken Place the chicken breast in a pot with cold water, salt, and pepper. Simmer on low heat until the meat is fully cooked. Drain and let it cool slightly. For the filling, no special seasonings are needed in the water, just salt and pepper. 2. Preparing the vegetables Peel and chop the onion and garlic. Wash and drain the spinach, especially if using fresh spinach. 3. Blending the filling In a blender or food processor, add the onion, garlic, and spinach. Blend everything until it becomes a fairly smooth paste. Tear the boiled chicken into pieces and blend until it is minced but not completely pureed. 4. Sautéing the filling Place a larger skillet over low heat, pour in the oil, and add the blended mixture along with the minced chicken. Sprinkle with salt, pepper, and paprika to taste. Cook on low heat for 4-5 minutes, stirring to prevent sticking. Don’t let it go too long, just enough to evaporate a bit of the liquid and combine the flavors. Let it cool. 5. Preparing the pastry and filling Lightly roll out the puff pastry on a work surface (if it’s not already rolled out). Cut it into equal squares, about 10 cm on each side, or eyeball it. Beat the egg in a small bowl with a fork. Prepare all the squares on the work surface or a clean surface. 6. Forming the empanadas Place a generous tablespoon of the cooled filling in the center of each square of dough. Brush the edges with beaten egg to ensure they stick well. Fold the square diagonally, gently pressing the edges with your fingers, then seal the edges with a fork for decoration and sealing. Make small slits on top of each empanada with the tip of a knife – one or two small cuts are sufficient. This helps prevent them from puffing up too much while baking. 7. Baking Place the empanadas on a baking tray lined with parchment paper. Brush the tops with beaten egg. Bake in a preheated oven at a moderate temperature (about 180°C, but keep an eye on it to prevent burning) for 15-20 minutes, until they are golden and firm to the touch. Why I make this recipe often It’s easy to adapt and doesn’t require complicated ingredients. It comes together quickly, always yields enough filling, and can be eaten cold. If there are leftovers, they can be packed or served at a larger meal. It’s a good option when I want to use leftover chicken or spinach that needs to be finished. Tips and Variations Tips Don’t overfill each square, or the filling will spill out during baking. If the filling seems too wet, you can keep it on the heat for an extra 1-2 minutes. Use a clean fork for each edge; it seals better if the egg is well beaten. If the dough gets too warm, place it in the fridge for a few minutes to prevent it from tearing while you work with it. Substitutions The chicken breast can be replaced with leftover cooked meat. For a meatless version, it can be made with just spinach and onion, but the texture should be adjusted with a bit of hard cheese or boiled potato. Frozen spinach needs to be well drained; otherwise, it will release water into the dough. Variations Add cheese (feta or mozzarella) to the filling for extra creaminess. They can also be made round if you prefer, or smaller for snacks. Smoked paprika can be used for a more intense flavor. Serving Ideas They are great warm, straight from the oven, but also good cold, with a simple salad or yogurt sauce. They can be packed for work or a picnic. Frequently Asked Questions 1. Can I use a different type of dough instead of puff pastry? Yes, but puff pastry gives the crispiest texture. Classic pie dough will be denser but works. 2. Can I freeze raw or baked empanadas? It’s best to freeze them raw, already assembled and unbaked, then bake them directly from the freezer, adding 5-7 minutes to the baking time. 3. How do I prevent the filling from leaking in the oven? Don’t put in too wet filling and seal the edges well with egg and a fork. Make slits on top to allow steam to escape. 4. Can I make smaller empanadas? Yes, adjust the size of the dough squares and use a teaspoon of filling. Decrease the baking time by 3-5 minutes. 5. What do I do if I don’t have a blender? Chop the ingredients finely with a knife, then mix them with the finely chopped chicken. The texture will be different, but the flavor remains good. Nutritional Values Estimate for one empanada (from 10 pieces, with filling and classic puff pastry): Calories: approximately 230-260 kcal Protein: 10-12 g Carbohydrates: 20-24 g Fats: 11-13 g Values vary depending on the dough used and how much oil remains in the filling. They are filling, containing moderate protein and fats. Storage and Reheating They can be stored in the refrigerator in a closed container for up to 2 days. To reheat, place them in the oven for 5-10 minutes to regain crispiness. I do not recommend the microwave, as the dough becomes soggy. They are not as good after more than 2 days – the puff pastry loses its texture.

Chicken and spinach empanadas

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