I cook onions until soft and then add diced chicken thighs, salt, pepper, quite a bit of chilli and some other spices. Once the filling is cooked I add fresh coriander. My empanadas are made with my own home made dough which can be baked or fried.
Originally from Argentina, I have to admit that I am not used to such a spicy empanada. But my husband is Australian and he loves spicy food, so I made this one for him. We could say that this is a recipe made in the name of love. ❤️
Cooked with ❤️ by Mariana (for her husband at first and now for you)
Contains: Cereals containing gluten and their products, namely, wheat, rye, barley, oats and spelt, Milk and milk products
Hi I'm Mariana, I'm a passionate Argentinian foodie and cook. I share my heritage through the meals I make with my family's traditional recipes. My journey started with me working alongside famous Argentinian chef Martiniano Molina, then studying gastronomy, before working as a hotel pastry chef in Spain’s iconic Mugaritz restaurant. This is where I nurtured my love of making amazing desserts and pastry, which is what makes my empanadas so special.