Mr. Naveen (BCTCA 2nd SEM) outshines in the culinary delights. He believes staunchly that ‘Eating is a necessity but cooking is an art. He is an artist indeed. Indian institute of Hotel Management and Culinary arts has heartily nominated as the ‘Chef of the Day’.
INGREDIENTS
For Empanadas dough:
- 700 gms Refined flour
- 200 gms Butter
- 150 gms Water
- 5 gms Salt
- 5 gms Sugar
Chicken filling:
- 500 gms Chicken breasts,
- 50 ml Oil
- 20 gms Garlic
- 5 gms Paprika powder
- 3 gms Red chili powder
- 3 sprigs Rosemary
- 5 gms Mixed herbs
- 5 gms Salt
- 5 gms Black pepper powder
- 6 gms Cumin powder
- 1 no Egg for the egg wash
Method:
- In the bowl of a food processor fitted with a dough blade, combine the flour, salt, and sugar. Slowly add in the melted butter, followed by enough water to create a soft and smooth dough.
- Form the dough into a disc, wrap it with a damp cloth and refrigerate for 1 hour.
- For the chicken filling, drizzle the oil in a large pan over medium-low heat.
- Add the onion and cook, stirring occasionally, until golden and caramelized, 15-20 minutes. Add the garlic and cook until just fragrant, 30 seconds to 1 minute.
- Stir in the shredded chicken and season with the paprika, cumin, salt, black pepper, and chili powder. Add the water, bring to a simmer, and cook, uncovered, until most of the water has evaporated, 20-30 minutes. Remove from heat and allow to cool to room temperature.
- Preheat oven to 350˚F. Line two baking sheets with parchment or lightly grease.
- On a lightly floured surface, roll the dough into a thin sheet. Use 4 ¾ inch circular cutter to cut out circles of dough.
- Place about 2 tablespoons of the cooled chicken mixture in the center of each circle. Brush the edges lightly with a little beaten egg, fold the dough over the filling, and press the edges together to seal.
- Seal completely using the tines of a fork or create a rope appearance by pulling the edge out slightly and folding over, starting from one end and finishing at the opposite side. Repeat with remaining empanadas.
- Place the empanadas two inches apart on the prepared baking sheets. Brush the tops with beaten egg and bake until golden, 20-25 minutes. Once the empanadas are baked, take it out of the oven and brush the top with butter and serve them.