Chicken and Mexican Vegetable Empanadas

Name: Chicken and Mexican Vegetable Empanadas
Total time: 120 min
Yield: 4 Portions
Ingredients: 250g all-purpose flour; 10g fresh yeast; 1tsp Sea Salt, Coarse; 140ml lukewarm water; 10ml olive oil; 1 onion; 10ml olive oil; 1tbsp tomato paste; 300g Mexican vegetable mix; 250g cooked chicken; 1tbsp Fajita seasoning

110—120 Min

Sea Salt, Coarse

Golden baked empanadas filled with tender chicken, colorful Mexican vegetables, and aromatic spices, all wrapped in soft homemade dough — a hearty and flavorful hand-held meal.

Ingredients 4 Portions

For the dough: 
- 250 gall-purpose flour 
- 10 gfresh yeast 
- 1 tspSea Salt, Coarse
- 140 mllukewarm water 
- 10 mlolive oil
For the filling: 
- 1 onion
- 10 mlolive oil 
- 1 tbsptomato paste 
- 300 gMexican vegetable mix 
- 250 gcooked chicken 
- 1 tbspFajita seasoning

Preparation

1
Dissolve the yeast in the water. In another bowl mix flour and salt, then add the yeast water and oil. Knead into a soft dough and knead for about 10 minutes. Shape into a ball, place in an oiled bowl and let rise for about 1 hour.
2
Slice the onion into half-moons. Sauté it in oil until softened. Add tomato paste and cook for 1 more minute.
3
Add seasoning, vegetables, chicken and 100 ml water. Cook for 5 minutes, stirring.
4
Divide the dough into 10 balls. Roll them into circles, place filling in the center, fold and seal the edges.
5
Place the empanadas on a baking tray lined with baking paper, brush with beaten egg and bake at 200 °C for about 15–17 minutes.