SWEET & SOUR CHICKEN

 PREPARATION TIME: 30 MINUTES

 RESTING TIME (OPTIONAL): 3 HOURS

 COOKING TIME: 45 MINUTES

MAKES 20 EMPANADAS

DOUGH

1 quantity of puffed dough

FILLING

500 g (1 lb 2 oz) chicken breast fillet

olive oil

1 tablespoon sugar

1 large onion, chopped

1 yellow capsicum (pepper), chopped

1 garlic clove, chopped

2 tablespoons tomato paste (concentrated purée)

100 ml (3½ fl oz) white wine vinegar

200 ml (7 fl oz) chicken stock

1 pinch of saffron threads

salt, black pepper

25 g (1 oz/1 bunch) chives, chopped

FOR FRYING

1.5 litres (52 fl oz/6 cups) sunflower oil

FILLING

Cut the chicken into small cubes and brown in a saucepan with a little oil over high heat until golden. Sprinkle with the sugar and let it caramelise for 2 minutes. Add the onion, capsicum and garlic and cook for 3 minutes over low heat. Add the tomato paste, vinegar, stock and saffron, and continue cooking for 15 minutes, or until the liquid has reduced. Season with salt and pepper. Add the chives. Cool to room temperature and set aside in the refrigerator for 3 hours, if possible.

ASSEMBLY

Sprinkle a little flour on the work surface. Roll out the dough to a thickness of 3 mm (¹/₈ inch) and cut out circles with a 14 cm (5½ inch) cutter. Using a 60 ml (2 fl oz/¼ cup) ice-cream scoop or measuring cup, place a portion of filling on each round. Lightly moisten the edge of the dough with a little water and fold over into a half-moon shape. Seal the edges and give them the ‘pollo’ decoration or an edging of your choice. Set aside in the refrigerator if not cooking immediately.

COOKING

In a saucepan or deep-fryer, heat the oil for frying to 180°C (350°F), or until a cube of bread dropped into the oil turns golden brown in 15 seconds. Add a few empanadas to the oil, and fry for 5 minutes, or until brown. Remove from the oil and drain on paper towels. Repeat this process with the remaining empanadas. Allow them to cool for a few minutes before serving.