Ingredients
- 3 tablespoons unsalted butter
- 1 onion, thinly sliced
- 1 garlic clove, chopped
- 4 ounces crimini mushrooms, quartered
- 1 heaped cup ground chicken
- ½ cup Chicken Broth
- 1 tablespoon chopped tarragon leaves
- ⅓ cup heavy cream
- ½ cup spinach leaves, chopped
- 1 cup toasted hazelnuts heaped, roughly chopped
- 1 recipe quantity Pastry Dough
- A little flour, for dusting
- 1 egg
- Sea salt and freshly ground black pepper
- 1 recipe quantity Green Salad or a mixed salad, to serve
How to Make It
- Melt the butter in a large pan over medium heat. Add the onion and garlic and fry 3 to 4 minutes until softened. Add the mushrooms and cook 2 minutes longer, then add the ground chicken and cook about 5 minutes, stirring, until just browned.
- Add the broth, then the tarragon, and simmer 5 minutes to reduce the liquid, then add the cream and simmer gently 5 minutes longer.
- Add the spinach and hazelnuts, season with salt and pepper to taste, and stir everything together well. Transfer to a bowl and let cool slightly, then cover with plastic wrap and chill about 30 minutes in the refrigerator until the mixture firms up slightly.
- Heat the oven to 400°F and line a baking sheet with baking parchment. Divide the dough into 8 equal pieces, then roll out one piece at a time on a lightly floured surface into a circle about ⅛ inch thick. Spoon one eighth of the cold meat mixture into the center. Brush the edges of the dough circle with a little cold water, then fold half of the dough over the top and seal the edges together by pressing with the tines of a fork. Repeat the process to make 8 empanadas.
- Place the sealed empanadas on a baking sheet. Beat the egg with 1 tablespoon water and brush it over the empanadas, then bake 10 minutes until golden brown. Serve hot or cold, with a fresh salad.
