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Empadas de galinha (Chicken pastries)
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Prep Time: 25 minutes
Cook Time: 50 minutes
Total Time: 75 minutes
Enhance chicken filling in pastries with a splash of white wine for extra flavor.
Ingredients:
1 (about 250g) chicken breast fillet
500ml (2 cups) chicken style liquid stock
10g butter
80g rindless bacon, coarsely chopped
1/2 brown onion, finely chopped
60ml (1/4 cup) white wine
Pinch of ground nutmeg
40.00 ml choppedfresh continental parsley
5sheets (25 x 25cm) frozen puff pastry, just thawed
1egg, lightly whisked
Instructions:
In a saucepan, gently simmer chicken in stock until cooked through, about 20 minutes. Let it cool slightly. Reserve 2 tablespoons of the cooking liquid. Discard the rest. Shred the chicken finely.
In a medium non-stick frying pan, melt the butter until it foams. Sauté the bacon and onion for 5 minutes until the bacon is crispy. Pour in the wine and simmer for 2 minutes until it reduces. Mix in the chicken, nutmeg, and pepper. Fold in the parsley. Transfer to a bowl and mix in the reserved poaching liquid. Let it cool before serving.
Preheat oven to 220°C. Cut 24 discs from pastry using a 7cm-diameter round cutter. Line twenty-four 40ml capacity patty pans with pastry discs. Fill pastry cases with the chicken mixture. Cut 24 more discs using a 5.5cm-diameter round cutter. Place a pastry disc on top of each. Seal edges with a fork and brush the tops with egg wash.