Chicken-filled turnovers with Salsa Brava

If you’re wondering what makes these empanadillas so special… well, it’s the filling. The secret lies in the combination of delicious ingredients: chicken, egg, spices, olives… and Salsa Brava. Yes! Salsa Brava adds texture and creaminess to the filling—and, why not, a touch of heat. Give them a try; you’ll be coming back for more.

Recipe for crispy empanadillas with a delicious chicken filling and the spicy kick of Salsa Brava.

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Prep Time 30 minutes mins

Servings 20 units

Course appetizer

Cuisine Argentine, mediterranean

Ingredients

  

1x2x3x

• 20 empanada wrappers
• 2 large chicken breasts
• 250 ml from the broth used to cook the chicken breasts
• 1 onion
• 1 green or red pepper
• 3 boiled eggs
• chopped black/green olives
• 1/2 c/p sweet paprika
• 1/2 c/p cumin
• vegetable oil
• salt and pepper

SALSA UTILIZADA

• Olivera d'Atenea Brava Sauce

Instructions

 

• We will start by preparing the filling: cook the chicken breasts in a pot of salted water; once it comes to a boil, cook for about 20 minutes over medium heat. Set the chicken aside and reserve one cup of the cooking liquid. Once the chicken has cooled enough to handle, shred it by hand and set it aside.
• In another saucepan, boil the eggs for 12 minutes. Once done, peel them and set them aside.
• Sauté the finely chopped onion and pepper in a pan with oil. Cook for about 5 minutes, add salt, and let them brown for another 5 minutes.
• Add the shredded chicken to the sautéed mixture, along with the reserved cooking liquid and the spices (to taste). Stir well and cook over low heat for about 15 minutes, until the liquid has evaporated.
• Now is the time to add the chopped olives, the chopped hard-boiled eggs, and the Salsa Brava (2–3 tablespoons). Stir well to combine all the ingredients and let it cool.
• To fill the pastry discs, lay them out and place two spoonfuls of filling on each one. Moisten the edges with water, fold the disc in half, and seal it carefully to prevent the filling from leaking out. You can crimp the edge or simply press it down with a fork; the important thing is that it is well sealed.
• Preheat the oven and place the empanadillas on a baking sheet lined with parchment paper. Bake for about 25–30 minutes, or until they are golden brown.
• Enjoy!