CHICKEN
& CORIANDER
PREPARATION TIME: 30 MINUTES
RESTING TIME (OPTIONAL): 24 HOURS
COOKING TIME: 45 MINUTES
MAKES 20 EMPANADAS
DOUGH
1 quantity of puffed dough
FILLING
500 g (1 lb 2 oz) chicken breast fillet
sunflower oil
1 onion, sliced
1 yellow capsicum (pepper), sliced
1½ tablespoons finely grated fresh ginger
3 garlic cloves, finely chopped
2 tablespoons tomato paste (concentrated purée)
a little chicken stock or water
3 teaspoons ground cumin
3 teaspoons dried oregano
90 g (3¼ oz/1 bunch) coriander (cilantro) leaves, chopped
salt black pepper
FOR FRYING
1.5 litres (52 fl oz/6 cups) sunflower oil
FILLING
Cut the chicken into small pieces. Brown the chicken in a heavy-based saucepan with a little oil over medium heat. Add the onion, capsicum, ginger and garlic to the pan. Stir in the tomato paste and cook for 10 minutes over low heat. Add a little stock if it starts to catch on the base of the pan.
Cool the filling and chop in a food processor. Add the cumin, oregano and coriander. Season with salt and pepper.
Let the filling rest for 24 hours in the refrigerator, if possible, for a more intense flavour.
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, form small balls of filling and place one on each round of dough. 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 they 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.