We recently had a dinner party and tried out some new tapas dishes. My favourite was the vegetable empanada. It was pretty easy and also tasted delicious. This week I decided to create my own lower fat chicken version:
- In a frying pan, fry chopped garlic, chopped onions, sliced chicken breast rolled in paprika, some sliced courgette, some chopped jalapenos and one chopped tomato.
- When the chicken is just about cooked through, remove the pan from the heat.
- Take a pack of reduced fat ready rolled puff pastry. I used Henglein Blaetterteig light from Germany, but in the UK you could use Jusrol, which I'm sure is just as good. It depends how big you want your empanada to be, but one pack of pastry was enough for a 4 portion empanada.
- Unroll the pastry and lay it on a greased baking tray with half of it hanging off one end.
- Spread some tomato puree onto the base, then spoon in your chicken and vegetable filling. Season with salt and pepper.
- Fold the other half of the pastry over and seal the edges by crimping with your fingers.
- Cut a couple of air vents in the top with a sharp knife, brush the pastry with egg or milk and pop it in the oven at 220 degrees C for 30 mins or until brown.
The finished product should look like this - yum! Enjoy with a glass of Rioja :)