Name: Tomato and chicken empanadas with basil oil
Prep time: 40 min
Total time: 40 min
Yield: serving
Cuisine: Bake
Ingredients: 750 ml flour; 5 ml salt; 125 g butter cold, cubed; 1 eggs; 125 ml milk; oil basil infused; 20 g fresh basil shredded; 1 chicken cooked, deboned, skinned and shredded; 125 ml sun-dried tomatoes chopped; 2 feta cheese roughly crumbled; 150g g mozzarella cheese grated; lemon zested; salt and freshly ground black pepper; assembly; 1 eggs yolks only, whisked

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Ingredients (15)

PASTRY

750 ml	flour
5 ml	salt
125 g	butter — cold, cubed
1	eggs
125 ml	milk
	oil — basil infused
20 g	fresh basil — shredded

FILLING

1	chicken — cooked, deboned, skinned and shredded
125 ml	sun-dried tomatoes — chopped
2	feta cheese — roughly crumbled
150g g	mozzarella cheese — grated
	lemon — zested
	salt and freshly ground black pepper
	assembly
1	eggs — yolks only, whisked

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Method:

Preheat the oven to 180°C. Line a baking sheet with baking paper.

1. Pastry: Put the flour and salt in the bowl of a food processor, add the butter and pulse until the mixture resembles bread-crumbs.

2. Add the egg and half the milk and pulse until the dough starts to bind. Add the rest of the milk little by little until a dough forms. Remove the dough and knead lightly. Shape into a ball, cover with cling film and chill in the fridge for at least 30 minutes.

3. Basil oil: Put the basil and olive oil in a small saucepan. Heat over a low heat until bubbles start forming around the basil. Re-move from the stove and set aside to cool completely.

4. Filling: Combine the ingredients well. Add 60ml (¼c) of the cooled basil oil and mix.

5. Assembly Roll out the pastry on a floured surface to about 2mm thick. Using a cookie cutter, cut into 10cm rounds.

6. Brush a little egg yolk around the edge of each pastry round. Spoon filling into the middle and fold the pastry over to form halfmoon-shaped pastries. Fold in the edges and pinch to seal.

7. Arrange the empanadas on the prepared baking sheet and brush lightly with egg yolk. Bake for 12-15 minutes or until golden brown and done. Serve with the rest of the basil oil for dipping