Empanada Recipe
Argentinian sausage, herb aioli, French baguette, chicken, ham & cheese, spinach & cheese.
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Ingredients
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Filling
Herb Aioli
Empanada Dough
Method
Filling Preparation
Cook the Sausage
In a skillet over medium heat, cook the Argentinian sausage until browned and cooked through, about 5-7 minutes. Remove from heat and let cool, then chop into small pieces.
Prepare the Chicken and Ham
If not already done, shred the cooked chicken and slice the ham into small pieces. Combine with the chopped sausage in a bowl.
Add Cheese and Spinach
Add the shredded cheddar cheese and chopped spinach to the meat mixture. Stir until all ingredients are evenly combined.
Herb Aioli Preparation
Mix Aioli Ingredients
In a small bowl, combine mayonnaise, minced garlic, chopped parsley, lemon juice, salt, and black pepper. Mix well and set aside.
Empanada Dough Preparation
Make the Dough
In a large mixing bowl, combine all-purpose flour and salt. Add the cold, diced butter and mix with your fingers until the mixture resembles coarse crumbs.
Add Wet Ingredients
Add the beaten egg and ice-cold water to the flour mixture. Stir until the dough starts to come together. Knead gently on a floured surface until smooth, about 2-3 minutes.
Chill the Dough
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Assemble and Cook Empanadas
Roll Out the Dough
After chilling, roll out the dough on a floured surface to about 3mm thickness. Use a round cutter to cut out circles (about 10cm in diameter).
Fill the Empanadas
Place a tablespoon of filling in the center of each dough circle. Add a small dollop of herb aioli on top of the filling.
Seal the Empanadas
Fold the dough over to create a half-moon shape. Press the edges together firmly, then crimp with a fork to seal.
Cook the Empanadas
Preheat the oven to 200°C (400°F). Place the empanadas on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until golden brown.
Serve
Serve the empanadas warm with the remaining herb aioli on the side for dipping.