This Chicken with Vegetable Empanadas recipe is something I whipped up one evening for dinner. I had an awful lot of carrots and cabbage in my fridge and wanted to use them up, so added them to the filling of my empanadas. A simple seasoned filling, this makes a great lunch box meal for kids and adults alike which can be made ahead of time and frozen. Using frozen parathas for the pastry not only saves you time, it tastes great and is a staple in many Asian households, so is readily available. Use any vegetables you like in this filling, I used what I had to hand – I imagine spinach, potatoes and even peppers would also taste great.

Check out my Oyster Chicken And Cheese Empanandas, to see and alternative recipe and step by step photos on how the filling is placed inside and how the empanada is sealed. If you wanted to make these for lunch boxes, (although I’ve not tried this myself) I’m sure you could make and bake all of the empanadas at once and then freeze, defrost overnight in the fridge for the morning you want to take one for lunch. Let me know if you do try this method and how it works for you. I hope this recipe becomes one of your go to recipes!

Serves – 6 – 8

You will need: for Chicken With Vegetable Empanadas

500g chicken (use breast or thighs)
5 – 6 tbsp of oil
2 large onions, sliced
5 cloves of garlic, chopped
1/2 tsp of salt (can be adjusted later)
1/2 tsp white pepper
1/2 tsp of black pepper
1 tsp mixed herbs
1/2 tsp sage
2 carrots, grated
1 large piece of cabbage finely chopped (approx 350 – 400g)
1 – 2 maggi seasoning cube (different to their stock cube and is available from Tesco)
7 – 9 frozen parathas
1 egg whisked with 2 tbsp of water (for eggwash)

Method:

1. Start cooking the chicken by placing it in a half filled pan of boiling water and cover to cook through (or cook it in a pressure cooker). Once the chicken is white all the way through, drain (reserve some of these juices for later) and leave to one side to cool. Once cool shred the chicken by hand or use a fork.

2. In a large frying pan heat 5 – 6 tbsp of oil, once hot add 2 sliced onions, 5 chopped cloves of garlic and 1/2 tsp of salt (this can be adjusted later). Cook covereď for a few minutes until the onions and garlic are soft.

3. Next add 1/2 tsp white pepper, 1/2 tsp black pepper, 1 tsp mixed herbs and 1/2 tsp of sage. Mix the herbs and spices to combine.

4. Add the grated carrots and finely chopped cabbage, cover and cook for a few minutes. Use some of the reserved liquid from cooking the chicken earlier to help cook the cabbage through at this point, add enough to create steam, don’t add too much.

5. Once the carrot and cabbage are partly cooked, add the shredded chicken and crumble in 1 maggi seasoning cube, mix well. Test for salt and adjust if needed (alternatively add another maggi seasoning cube). Cook for 5 – 7 more minutes over a low flame to allow the chicken to take on the flavours and the vegetables are completely cooked through.

6. Take out frozen parathas a few minutes before you want to bake them and preheat your oven to gas mark 6.

7. Add some filling to the centre of the paratha (leave the paratha on the cellophane wrapper) and add some whisked egg to one side of the paratha. Lift the paratha with the filling inside and using the warmth from your hands mould the paratha closed, don’t force the paratha otherwise it will crack. Place back on the counter and use a fork to firmly crimp the edge.

8. Repeat the whole process until all the filling is used up (you should get anywhere between 7 – 9 empanadas). Place the empanadas directly on a baking sheet and brush them with eggwash as you go, as you can’t handle them once the parathas have defrosted (they become too soft). Bake in the preheated oven for 15 – 20 minutes till the parathas are golden and puffy.

9. Enjoy with sides of your choice! Bon Appetit!

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