Chicken, spinach and apple empanadas / corn salad
Ingredients
Olive oil: 4 teaspoons
Sweet onion: 1 medium, diced (1 cup)
Gala apple: 1 peeled and diced
Fresh baby spinach: 9 oz
Bone-in chicken breast: 1, roasted
Sharp white cheddar: three-fourth cup, shredded
Salt: half teaspoon plus one eighth tsp
Black pepper: quarter teaspoon
Empanada dough wrappers (such as Goya discos): 10 oz., thawed
Egg: 1, beaten
Frozen corn: 12 oz.
Garlic: 3 pods, minced
Fresh lemon juice: 2 teaspoons
Method
Heat the oven to 400 degrees. In a large skillet, heat two teaspoons olive oil over medium heat.
Stir in half cup of onion and apple; cook for five minutes. Stir in half bag of the spinach and cook two minutes, stirring until wilted.
Transfer mixture to a bowl, cool slightly. Shred chicken and stir into filling, along with cheddar, salt and pepper.
Fill each empanada wrapper with two tbsp of the filling. Fold into half-moons and seal open ends with a fork. Place on a baking sheet and brush tops of empanadas with egg. Bake at 400 degrees for 20 minutes, until golden-brown.
Meanwhile, in the same skillet, add the remaining 2 tsp oil in a pan over medium heat and stir in the remaining half cup onion and the frozen corn. Cook for five minutes, until onions are soft and corn is heated through. Stir in garlic and cook for a minute. Mix in the remaining half spinach until wilted (stir for about two minutes, then stir in the lemon juice, remaining quarter tsp salt and remaining one-eighth tsp pepper. Serve empanadas with warm corn salad.
Recipe, courtesy: JW Marriott Bengaluru
Published - August 06, 2015 03:25 pm IST
