Chicken, spinach, and cheese turnovers

Preparation Time

30 minutes

Note

Empanadillas are a very convenient choice for breakfasts, snacks, light dinners, or as starters or appetizers for guests. You can fill them with ham, cheese, eggs, tuna, ground meat, or even just vegetables. The package can be kept sealed in the refrigerator for a long time, takes up very little space, and can be a lifesaver if you’re unsure what to prepare. Go ahead and try this recipe!

Ingredients

1. Large-sized empanada wrappers (preferably).
2. 1 chicken breast fillet or boneless thigh (cut into small cubes).
3. Fresh spinach leaves, washed and drained.
4. Grated cheese (can be a blend of four cheeses or any cheese that melts well).
5. Olive oil.
6. Salt and pepper.
7. 1 egg (optional, for browning).

Instructions

Preparation:

1. Cut the chicken into small cubes.
2. Season it to taste.
3. In a pan with 2 tablespoons of hot olive oil, sauté the chicken until it is fully cooked and golden brown. Set aside and let it cool slightly.
4. Chop the spinach leaves into small pieces.

Assembly of the empanadas:

1. Place the wafers on a flat surface.
2. On one half of each wafer, place a portion of chicken, a layer of spinach, and a generous sprinkle of grated cheese.
3. Fold the wafer to form a half-moon, aligning the edges.
4. Seal the edges by pressing them with a fork or by gently folding them with your fingers for a more decorative and crispy finish.

Cooking:

Oven:

1. Preheat to 200°C.
2. Place the dumplings on a baking tray lined with parchment paper.
3. Optional: Brush the surface with beaten egg or spray with a few drops of olive oil.
4. Bake for 13-15 minutes or until golden brown.

Air fryer:

1. Sprinkle the pastries with a little oil.
2. Cook at 165°C for 10 minutes, flipping them halfway through for even browning.

Frying Pan:

1. Heat enough frying oil in a skillet.
2. Fry the empanadas, turning them to brown on both sides.
3. Remove them and place them on absorbent paper to eliminate excess oil.

Conservation advice:

If you are not going to cook them right away, store the prepared empanadillas in the refrigerator, using the separators that come with the dough to prevent them from sticking together. Cook and consume them within 2-3 days.

Serve them hot with a sauce of your choice, such as aioli, mayonnaise with mustard, or a hint of homemade ketchup

Servings

1 empanada per person