Coronation Chicken Empanadas
What better way to celebrate the King’s coronation than with these portable hand pies – perfect for any party!
1 hour cook
Serves 4
Ingredients
- 5boneless chicken thighs, cooked
- 4 tbspmayonnaise
- 1 1/2 tspcurry powder
- 1lemon, juice
- 2 tbspmango chutney
- 3 tbspcoriander, finely chopped
- 1 tbspflaked almonds
- Big pinch salt
- 350gplain flour
- 1 tspbaking powder
- 3/4 tspsalt
- 1/2 tbspsugar
- 160mlwater
- 113gunsalted butter, room temperature and diced
- 4 tbsporange juice
- Vegetable oil, to fry
- 5 tbspgreek yoghurt
- 1green chilli
- Handfulfresh coriander
- 1/2lemon, juice
- Pinch salt
for the chicken
for the empanada dough
to serve
Creamy, sweet, spiced coronation chicken, wrapped up in empanada dough and deep fried until golden, served with a herby yoghurt dip!
Method
Start by combining the flour, sugar, salt, and baking powder. Add to a food processor, along with the butter, and pulse until combined.
Add the liquids, and pulse until it comes together as a dough. Briefly knead, then wrap up in cling film and leave to sit at room temperature for an hour.
Meanwhile, combine the cooked chicken, mayo, mango chutney, lemon, salt, coriander, and almonds. Set aside.
For the sauce, blend together yoghurt, coriander, lemon, chilli, and salt.
Once your dough has rested, roll it out into a large rectangle over a greased surface. Cut out circles of dough.
Fill each circle with a spoonful of the chicken mixture, and fold over into a half moon shape. Pinch the edge to seal, then crimp with a fork.
Heat the vegetable oil to 180 C, then carefully fry the empanadas in batches until they're deep golden brown.
Drain on a rack or kitchen roll, and finish with flaky salt. Serve with the sauce and enjoy!
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