Filling: Dough:
500g chicken thighs, small diced 300g flour
1 onion, diced 80g butter, cubed
1 red capsicum, diced 1 tsp salt
2 cloves garlic, minced ¼ cup ice water
½ cup fresh coriander, chopped 1 large egg
½ cup fresh parsley, chopped
Salt and pepper to season
½ cup Frenchmaid Chipotle Salsa
Frenchmaid USA Style Mayo for dipping
In a food processor combine flour, salt and cold butter. Mix these until the mixture resembles coarse sand. With the food processor running add the water and egg, mixing until just combined. Roll the dough into a ball, wrap in plastic and refrigerate for one hour.
In a large saucepan, cook the onion and capsicum. As they soften, add the garlic and diced chicken. Season with salt and pepper. Once fully cooked, allow to cool. To the cooled chicken, stir in the fresh herbs and the Frenchmaid Chipotle Salsa.
Roll out your chilled dough on a floured surface to 3-5mm thick. Using a small bowl or cooking rings, cut out large circles of dough. Fill each dough round with approximately 1-2 Tbsp of filling. Fold each empanada into a half moon shape, sealing the seam with a little water. Press firmly around the edges of each empanada with a fork. Refrigerate the prepared empanadas for at least 2 hours before frying.
Fry in vegetable oil at 180˚C until golden brown, approximate 3-4 minutes. Allow to drain on paper towels. Serve with USA Style Mayo for dipping.
From adventurous regionally inspired chicken dishes to classic combinations recreating childhood memories, consumers can experience new spices, blends and flavours.
So welcome the meat of choice and embrace the chicken flavour sensations. We have a great tasting range of sauces to match your favourite chicken snack.
Check out our Chicken Snacks booklet available online: https://www.groenz.co.nz/chicken-snacks-booklet