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Spicy chicken empanadass

35 min
Spicy chicken empanadass

Spicy chicken empanadass

35 min
  • 250 gchicken
  • 120 ggreen chilli peppers
  • 110 gcheese
  • 100 gcream cheese
  • 1 xegg
  • 0,5 xonions
  • 1 pinchsalt
  • 1 pinchpepper

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Preheat the oven to 200 °C. Cover the baking tray with baking paper. Using the bamix®, mix the chicken, cream cheese, grated cheese, chili peppers and onion with salt and pepper in the SliceSy®.
Roll out the dough 3–4 mm thin on a floured worktop. Cut out circles of about 10 centimetres each in diameter. Place one teaspoon of the filling in the centre. Using the bamix® with the whisk attachment, beat the egg and brush it onto the edges of the dough. Fold the dough over the filling to form a semicircle.
Firmly press down the edges with a fork. Place the empanadas on the baking tray and brush on the rest of the egg. Bake the dough buns for 12–15 minutes until golden brown
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