- 100g butter
- 1 lemon, juiced
- 225g plain flour
- 125g chicken breast
- 125g prawns, peeled
- 2 tbsp olive oil
- 1 onion, finely chopped
- 3 tbsp dry sherry
- 3 garlic cloves, crushed
- 1 tbsp tomato purée
- 1 tsp cayenne pepper
- 1 tbsp fresh flat-leaf parsley, finely chopped
- 250ml sunflower oil
- 1 pinch salt
- 1 pinch black pepper
INSTRUCTIONS:
- Melt the butter in a small pan, then add the lemon juice and 100ml (3 1 / 2 fl oz) water. Add the flour and salt, and stir well to make a paste. Knead well on a floured work surface and put in the refrigerator.
- Meanwhile, mince the chicken and the prawns separately in a food processor. Heat the oil in a frying pan, add the onion, and cook over a medium heat for 5 minutes. Add the chicken and cook for a further 5 minutes, stirring occasionally. Add the sherry, garlic, prawns, tomato purée, cayenne, and parsley, and season well with salt and black pepper. Mix well and cook for 10 minutes, then allow to cool for 5 minutes.
- Meanwhile, on a floured work surface, roll out the cooled pastry 5mm ( 1 / 4 in) thick. Using the biscuit cutter, cut out 10–12 rounds of pastry. Place 1 tablespoon of the chicken and prawn mixture in the middle of each and fold in half. Wet the edges a little with some cold water, then crimp together with your fingers.
- Heat the oil in a deep-sided frying pan until hot, then fry the empanadas in batches over a medium heat, turning them occasionally, for 3–5 minutes, or until golden brown. Serve with aïoli and a crisp green salad.
Share It To Your Friends!
Loading...
