This wonderful recipe is from ‘MILK’ by John and Sally McKenna produced in association with the National Dairy Council. ‘MILK’ is available in bookstores across Ireland and can be purchased online here.
Yields 1 Servings
occasions
Lunch, Dinnerdairy ingredients
Butter, MilkChicken Empanadas
INGREDIENTS
Ingredients Checklist
For the pastry
For the filling
For the spicy milk mojo
DIRECTIONS
Ingredients Checklist
For the pastry
1
Pulse the flour, salt and sugar in a food processor, then pulse in the cubed butter. Finally pulse in the egg and cold milk until just combined.
2
Form the dough into a disc, wrap, and chill until needed.
3
Mix all the filling ingredients in a bowl, taste and season. This doesn’t have to be very spicy, because the milk mojo will be.
4
Keep refrigerated while you roll out the pastry very thinly, then cut into 7.5cm rounds. The pastry should be very thin, so you can give each round a further little roll at this point.
5
Put a little bit of water or egg wash around the outside perimeter of half the pastry round, then hold the round in your left hand.
6
Put a hefty spoon of filling into the middle of the round, and with your right hand, pinch up the sides of the pastry round, until they meet, forming a half moon.
7
Set aside on a floured tea towel.
8
When you’ve made them all, you can either deep or shallow fry (preferred) or bake (egg wash them first) in a 180°C oven until golden brown.
9
Serve with ramekins of Spicy Milk Mojo: place all the ingredients in a jug, and then blend with a hand blender until smooth and green.
10
Serve in ramekins as a dip for the empanadas, or drizzle on anything!
11
Also makes a lovely dressing for a spicy, chopped salad.
