Spanish Chicken Empanada
- Prep Time:
- Cook Time:
- Ready Time:
- 2 chicken breasts baked until just cooked through and shred with 2 forks
- One large onion sliced
- Tablespoon smoked paprika
- One cup heavy cream
- Kosher salt and fresh cracked pepper
- Teaspoon sugar
- One beaten egg
- One sheet of puff pastry dough
- Olive oil
Start by sweating the onions with olive oil, salt and the sugar until they are very soft almost about caramelized.
Now add the chicken and sprinkle the smoked paprika one top and incorporate together check for seasoning.
Once the chicken is warmed through add the cream and begin cooking until the cream has reduced and is now part of the chicken but still a little wet, my photo should show the texture.
Now set aside and roll out your puff pastry sheet until it is almost double in size. Place the mixture in the middle, size it up so you can put the other half over to make a nice package .Take a brush and with some egg white brush the edges that are going to be sealed together as this will be the glue to help hold it together.
Now fold over the other half on top and make sure you have as tight a seal as you can meaning the pastry is wrapped around the chicken with no air pockets, crimp the edges anyway you like then take a fork and make an impression all the way around. If you have trimmed any scraps you can cut them out and make a design on top glue them with the egg wash.
To finish brush the entire package with the egg wash, make some slits in the top every inch or so to let the steam out while cooking and finish with some kosher salt sprinkles on top.
Bake in a 375 degree oven until the pastry is golden brown about 20-30 min and you can see steam coming out of the top and the mixture bubbling a little.
Take out and put on a wire rack to cool for at least 15-20 min, return to a cutting board and serve.
I like this with a nice simple salad or just on its own its so good.
Thanks Jose for the inspiration!