Chicken liver empanadas

These empanadas are great for entertaining or even just to keep in the fridge as an afternoon snack.

Chicken liver empanadas


1 jalapeno, seeded and chopped
¼ cup red pepper, chopped
250ml cream cheese, softened
Handful of parsley, chopped
3 cups cooked chicken liver, chopped into pieces
Salt and pepper
Ready-made roll of pastry
Egg white to brush pastry

1. Preheat oven to 200ºC.
2. In a large bowl, combine the chicken liver and the other ingredients.
3. Roll the pastry onto a lightly floured surface. Cut out rounds, using a three-inch cookie cutter. Re-roll dough as needed. Repeat process with remaining pastry until you have as many rounds as you need.
4. Lightly brush edges of the pastry with water.
5. Place one heaped teaspoon of chicken mixture in the centre of each round. Fold the dough over filling, pressing edges with a fork to seal. Repeat with remaining rounds and chicken mixture. (Up to this point, the recipe can be made ahead and frozen for up to one month).
6. Arrange empanadas on prepared baking sheet and brush with egg white. Bake for 15 minutes until golden brown.


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