ARGENTINIAN EMPANADAS 🇦🇷 | EXPRESS AND EASY

Preheat the oven to 400 degrees Fahrenheit.

Boil chicken in water with salt and pepper until cooked, or use pre-cooked chicken from the supermarket.

Defrost empanada discs by leaving them on the countertop.

Chop 2-3 heads of garlic and one thick slice of onion very finely.

Heat a pan and add a little water, then add the chopped garlic and onion to sauté until translucent.

Add canned vegetables to the pan and stir.

Add the cooked chicken to the pan with the vegetables.

Season the mixture with salt and pepper to taste, and add olives for flavor.

Boil 2 eggs at the beginning so they cool down by the time you need them for the filling.

Prepare a bowl of water for sealing the empanadas.

Scoop filling into the center of an empanada disc, fold it like a taco, and wet the edges with water.

Press the edges together to seal, then use a fork to crimp the edges.

Repeat the process for all empanadas, ensuring a mix of filling in each one.

Place the empanadas on a tray and beat one egg, using just the yolk to brush on top of each empanada for a crunchy finish.

Equipment Needed

Dietary

Allergens