Chicken Curry Empanada

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Chicken Curry Empanada
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Chicken Curry Empanada

Recipe by Bernie Torras
0.0 from 0 votes
Course: PrincipalCuisine: InternationalDifficulty: Media
Rations

6

rations
Preparation time

30

minutes
Cooking time

25

minutes
Calories

562

kcal/ration
Resting time

30

minutes
Cooling time

30

minutes
Total time

1

hour 

55

minutes

Dive into the culinary journey with our Chicken Curry Empanada recipe. You will savor tenderly cooked chicken breast, combined with caramelized onion and the mild spiciness of red curry, all wrapped in a crispy, golden brown crust. The soft mozzarella cheese and fresh avocado provide a rich and creamy contrast, making every bite a delicious experience.

You won't be able to resist the tempting aroma that will fill your kitchen when baking these empanadas. So go ahead, add a touch of music and let the rhythm guide you through this gastronomic journey. Hands to the dough!

Modo cocción

Mantén encendida la pantalla de tu dispositivo mientras cocinas

Ingredientes

  • Option A: making the empanada dough

  • 350 gr flour

  • 150 ml olive oil

  • 150 ml water

  • 1 tablespoon salt

  • Option B: buy the empanada dough

  • 1 package of empanada dough (Buitoni)

  • Filling of the empanadas:

  • 1 chopped spring onion

  • 1 t.s. tablespoon red curry paste

  • 0,5 avocado cubes

  • 250 gr chicken breast in cubes

  • Salt

  • Pepper

  • Virgin olive oil

  • 1 cubed mozzarella

  • 1 egg

Pasos

  • Preparation of the empanada dough:
  • Heat the oil and water in a saucepan until just before it begins to boil. Remove from heat and pour into a bowl.
  • Add the flour and salt and mix well with a wooden spoon until all ingredients are integrated.
  • Let the dough rest for 30 minutes, covered with plastic wrap.
  • Sprinkle flour on the table and roll out the dough thinly.
  • Cut the edges with a pastry cutter and place them on kerosene paper.
  • Preparation of the filling:
  • In a frying pan with a little hot oil, cook the chopped onion for about 10-15 minutes, until golden brown.
  • Season the onion with salt and pepper and set aside.
  • In the same skillet, sauté the chicken cubes until cooked and golden brown. Avoid stirring too much so that the chicken takes color.
  • Let the chicken cool and mix with the onion. Season the mixture with the curry paste and allow to cool.
  • In a separate bowl, mix onion with chicken and avocado cubes.
  • Assembly and baking of the empanadas:
  • Spread some of this filling on a sheet of dough and add a piece of mozzarella. Cover with another sheet of dough.
  • Seal the edges of the pie with a fork.
  • Brush the empanada with beaten egg.
  • Bake at 200ºC for 8-10 minutes if the empanadas are homemade (Option: Bake at 200ºC for 8-10 minutes if the empanadas are homemade). A) or for 3 minutes if they are purchased (Option B).

Notas

  • It is important that when you cook the onion, you cook it over medium heat so that it cooks slowly and releases all its juices and flavor. Otherwise, it may burn and sour the recipe.
    • >
  • When sautéing the chicken, make sure the cubes are evenly distributed for even cooking. It is also important to season it well for flavor.
    • >
  • The avocado adds a fresh and creamy touch to the empanadas. Make sure it is well ripened so that it integrates properly with the filling.
  • Mozzarella is ideal because it melts easily. However, if you don't have mozzarella, you can use another type of cheese that melts, such as cheddar or gouda.

Información nutricional (por ración)*

  • Serving Size: 127g
  • Total number of serves: 12
  • Calories: 562kcal
  • Fat: 30g
  • Saturated Fat: 8g
  • Cholesterol: 60mg
  • Sodium: 800mg
  • Potassium: 400mg
  • Carbohydrates: 54g
  • Fiber: 4g
  • Sugar: 2g
  • Protein: 24g
  • Vitamin A: 200IU
  • Vitamin C: 10mg
  • Calcium: 160mg
  • Iron: 4mg
If you are looking for 10

Key points of the recipe

  1. Cooking ingredients: Cook the onion over medium heat to caramelize without burning it, and sauté the chicken cubes until golden brown without stirring too much, so that they take on a good color and flavor.
  2. Preparation of the filling: Let the chicken and onion cool before mixing with the curry paste and avocado. This will prevent the heat from melting the mozzarella prematurely and maintain the freshness of the avocado.
  3. Assembling and baking: Be sure to seal the edges of the empanadas well with a fork to prevent the filling from coming out during baking and brush with beaten egg to obtain a golden brown, crispy surface.

Pairing with wine

For a chicken curry empanada, it would be appropriate to pair it with a white wine that can handle the heat of the curry and complement the chicken. A Gewürztraminer would be an ideal choice here. This wine is known for its fruity and spicy flavors, which are able to counterbalance the heat of the red curry without overwhelming the delicate flavors of the chicken and avocado. In addition, its underlying sweetness would also help balance the spiciness of the dish.

Another option would be a rosé wine, which provides enough body to support the intensity of the curry, but is still light enough not to overpower the chicken. A rosé of the Grenache grape variety would be a good choice.

For both wines, something well chilled is recommended to help refresh the palate.

Avoid tannic and heavy wines such as Cabernet Sauvignon or Malbec, as they can confront the spiciness of the curry and accentuate its heat even more, making the experience less pleasant.

Beer pairing

This chicken curry empanada recipe would pair perfectly with a Belgian style beer such as a Saison or Dubbel.

Saison is known for its spicy flavor, which would be a perfect complement to the curry in the patty. In addition, these beers have a high level of carbonation that cleanses the palate and contrasts the richness of the empanada dough. On the other hand, Dubbel has a sweeter, maltier flavor with caramel tones that could enhance the taste of chicken and mozzarella.

I would avoid pairing this recipe with very bitter beers such as IPAs, as the bitterness could compete with the curry flavor rather than complement it. In addition, full-bodied or alcoholic beers such as Stout or Barleywine could dull the delicate balance of flavors in the pie.

Careful!

Typical allergens

Avoid this recipe if any diner has allergies* to: Dairy, Gluten, Eggs

* In Puchero MIX we inform you about the most typical allergens in this dish. However, we recommend that you ask all diners if they have any specific food allergies. In addition, we recommend checking the labels of all individual ingredients to ensure that they do not contain traces of other allergens, as conditions may vary by producer or manufacturer.

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Picture of Bernie Torras
Bernie Torras
Una vez fui cocinero, y entre fogones aprendí que la cocina no solo se trata de recetas, sino de historias. Con años de experiencia en escuelas de prestigio y más de una quemadura en varios restaurantes, hoy traduzco todo ese sabor a palabras. Porque cocinar es algo más que mezclar ingredientes; es crear momentos y recuerdos para tu mesa, con pasión y precisión, como una buena receta.
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