Chicken empanadillas

Ingredients for 4 servings:

• 180 g flour
• 1 pinch of salt
• 80 g lard or clarified butter
• 1 egg white
• 4 tbsp white wine
• 2 tomatoes
• 1 clove(s) garlic
• 300 g chicken breast fillet(s), approx.
• 1 onion(s)
• 4 tbsp olive oil
• 1 chili pepper(s)
• 1 tsp fresh herbs (oregano, thyme)
• 1 pinch(s) of salt and pepper
• 1 egg yolk

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 20 minutes

Spanish dumplings with chicken filling / tapas

The quantities are designed for 8 empanadillas. For the dough: Knead the flour, lard, egg whites, white wine, and salt into a dough and chill in the refrigerator for one hour. For the filling: Peel and finely chop the onions and garlic, then sauté in a pan with a little oil and set aside. Now add the tomatoes. Blanch and peel them, halve them, remove the stems, roughly deseed them, then roughly chop them and set them aside. Now quickly deseed the chili, chop them into small strips, and add them to the tomatoes. Wash the chicken breast thoroughly, pat dry, and trim any fat to taste. Cut first into strips and then into fine cubes, as small as possible because they need to fit into the little pastries later. Season the chicken cubes with pepper and the spices and fry in a pan with a little oil for about 4 minutes, stirring constantly on all sides. Now add the prepared tomatoes and chili, and sauté everything for another 3 minutes until the liquid reduces, then add the onions and garlic at the end. Then pour the filling into a small bowl and set aside. Preheat oven to 200 degrees Celsius and remove the baking sheet. Roll out the dough on a well-floured surface to about 0.5 cm thick and cut out round circles of about 12 cm. Place about 2 teaspoons of filling in the center and moisten the edges of the circles with water and a brush. Then fold the circles into “half-moons” and press the edges together, then press firmly with the back of a fork, drawing the pattern. Finally, beat the egg yolk and brush the tops of the empanadillas with it. Place the empanadillas on a greased baking sheet in the oven and bake for a good 20 minutes.