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Posted on: February 3, 2021, in Latest News, Umngazi Recipes
Preheat oven to 200C.
To make dough: Combine the flour with the salt in a large bowl. Add the oil and the water and knead until dough forms. If the dough requires, add more water. Cover and refrigerate for 10 minutes.
Form the empanada dough mix into ping-pong-sized balls. Flatten each ball with a rolling pin.
For the filling: preheat a large pan to medium heat. Add 2 TBs olive oil. Brown the chicken for a few minutes then remove and place on a plate on the side.
In the same pan, melt the butter and add the onions, cook over a medium heat for about 5mins, add the mushrooms and cook for a further 5 mins. Add the garlic and thyme and cook for a further 3 mins. Stir in the flour and cook, stirring for a further 5 mins.
Add the white wine, chicken stock and the cooked chicken pieces, bring to the boil and simmer until thickened.
Add the cream and salt and pepper to taste. Once thickened and the chicken completely cooked remove from heat, set aside and allow to cool.
When making empanadas, layer 1 tbsp of the chicken and mushroom mixture onto the rolled empanada dough. Seal empanada and set aside. Repeat with remaining filling and dough.
When ready to bake, arrange empanadas on parchment-lined baking sheets. Brush tops with egg wash, and sprinkle sesame seeds or poppy seeds.
Bake at 200C/180C fan forced or until golden brown, rotating sheets halfway through, 30 to 40 minutes.
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