Chicken and artichoke empanadas
- 2 large globe artichokes
- 2 large skinless chicken breasts
- 50ml olive oil
- ½ onion, chopped
- 1 garlic clove
- 125g mixed mushrooms, roughly chopped
- 25ml dry white wine
- 15ml (1 tbsp) fresh flat-leaf parsley, chopped
- salt and freshly ground black pepper, to taste
- 250g ready-made puff pastry
- 1 egg, lightly beaten
Preheat the oven to 190°C.
Pull away the outer leaves of the artichokes and cut the remaining leaves and top in half. Peel the stem and base of the artichoke and boil in salted water until cooked, 12 – 15 minutes. Drain and allow to cool. Cut each artichoke into 6 wedges and remove the fibrous core.
Steam the chicken breasts until cooked, 7 – 8 minutes. Cool and shred finely.
Heat the olive oil and sauté the onion and garlic. Add the shredded chicken, mushrooms and white wine, and cook over high heat for 4 – 5 minutes. Add the parsley and season with salt and pepper. Allow to cool.
Roll out the puff pastry and cut into 6 x 4cm x 8cm rectangles. Place an artichoke wedge on each rectangle then a spoonful of the chicken filling. Fold over the pastry and press to secure. Brush with egg and bake in the preheated oven until golden brown, 18 – 20 minutes.