Spiced Chicken Empanadas

Name: Spiced Chicken Empanadas with Charred Corn Salsa
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: 280 g Chicken Thighs; 340 g Pizza Dough; 1 tbsp Mexican Seasoning; 113 g Corn Kernels; 2 tbsp Tomato Sauce Base; 1 unit(s) Green Bell Pepper; 1 unit(s) Lime; 1 tbsp Oil*; 0.13 tsp Pepper*; 0.13 tsp Salt*; 1 tbsp Unsalted Butter*; 2 tbsp All-Purpose Flour*

with Charred Corn Salsa

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We've taken the best of an empanada; flavourful chicken in a transcendent pastry! Our pre-made dough is easy to use with a simple fill, gather, pinch, and bake technique. Served with sweet and crunchy corn and bell pepper salsa, we've got dinner covered!

Tags:

Family Friendly

•Low CO2

•New

Allergens:

Hvede

•Milk

•Gluten

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

serving amount

280 g

Chicken Thighs

340 g

Pizza Dough

1 tbsp

Mexican Seasoning

113 g

Corn Kernels

2 tbsp

Tomato Sauce Base

1 unit(s)

Green Bell Pepper

1 unit(s)

Lime

Not included in your delivery

1 tbsp

Oil*

0.13 tsp

Pepper*

0.13 tsp

Salt*

1 tbsp

Unsalted Butter*

2 tbsp

All-Purpose Flour*

Nutrition Values

Calories840 kcal

Fat25 g

Saturated Fat7 g

Carbohydrate108 g

Sugar12 g

Dietary Fiber7 g

Protein47 g

Cholesterol145 mg

Sodium1300 mg

Trans Fat0.4 g

Potassium1100 mg

Calcium125 mg

Iron7.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Parchment Paper

•Baking Sheet

•Large Non-Stick Pan

•Measuring Spoons

•Slotted Spoon

•Zester

Cooking Steps

Sprinkle both sides of dough with flour. With floured hands, divide dough into 2 equal pieces (4 pieces for 4 ppl) on a well-floured surface.
Stretch each piece of dough into a 5x8-inch round or oval shape.
Set aside to rest on a parchment-lined baking sheet, 8-10 min. (NOTE: Use 2 baking sheets for 4 ppl).

Pat chicken dry with paper towels. Cut chicken into 1-inch pieces.
Heat a large non-stick pan over medium-high heat.
When hot, add 1/2 tbsp (1 tbsp) oil, then chicken and Mexican Seasoning.
Cook, stirring often, until chicken is cooked through 4-6 min.**
Add tomato sauce base and 1 tbsp (2 tbsp) water. Season with salt and pepper.
Set aside to cool slightly, 5 min.

With floured hands, stretch dough again into large oval shapes. (NOTE: The dough should now hold its shape.)
Using a slotted spoon, top one half of each empanada with chicken mixture.
Fold dough over filling, then crimp edges to seal. Brush 1/2 tbsp oil over each empanada, then make one small slit on the top of each empanada using a knife.

Bake empanadas in the middle of the oven until golden-brown, 22-25 min. (NOTE: For 4 ppl, bake in the middle and top of the oven, rotating sheets halfway through.)

Meanwhile, zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges.
Core, then cut pepper into 1/4-inch pieces.
Heat a large non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) butter, then corn and peppers.
Cover and cook, stirring occasionally, until tender, 5-6 min.
Add lime juice and 1/4 tsp (1/2 tsp) lime zest. Season with salt and pepper, to taste.