Empanadas with minced chicken, Beemster® Old and pickles
Main course. 5 persons. Preparation 1 hour + 1 hour waiting time
Ingredients
- 150 g butter (cold)
- 285 g wheat flour (+ extra for dusting)
- 130 g cream cheese natural (cold)
- 1½ tbsp vinegar
- 1 tsp baking powder
- ½ tsp salt
- 2 cloves of garlic
- 15 g fresh parsley
- 1 medium tomato
- 1 tbsp olive oil
- 300 g minced chicken
- 100 g Beemster® Old
- 3 tbsp sweet and sour pickle cubes
- 2 eggs
Kitchen Stuff
- food processor
- cling film
- rolling pin
- cutout (ø approx. 9 cm)
- baking paper
Prepare
- Cut the butter into pieces and briefly grind in a food processor with the flour, cream cheese, vinegar, baking powder, 1 tbsp. water and the salt to form a cohesive dough. Wrap the dough in cling film and press flat. Let rest in the refrigerator for 1 hour.
- Finely chop the garlic and parsley and the tomato into 1-inch pieces. Heat the oil in a frying pan and fry the minced chicken until loose. Add the garlic, parsley and tomato pieces and fry for another 3 min. Sprinkle with salt and pepper.
- Meanwhile, grate the cheese. Mix into the meatloaf mixture along with the diced pickles and turn off the heat.
- Preheat the oven to 225 °C. Take the dough out of the refrigerator and knead again briefly. Dust the work surface with some flour. Roll out the dough with a rolling pin until it is 3 mm thick. Cut circles from the dough with the cookie cutter. Knead a ball of the remaining dough, roll it out again into a 3 mm thick piece and again cut out rounds. Repeat until you have 20 to 22 rounds.
- Divide the meatloaf mixture among the rounds. Gently fold into half-moons and press the edges closed with a fork. Spread on a baking sheet lined with baking paper.
- Split the eggs and beat the yolk. The egg white is not used. Brush the empanadas with it. Bake the empanadas in the center of the oven in about 15 min. until golden brown and cooked.
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