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Chicken and spring onion empanadas recipe

Chicken and spring onion empanadas recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Chicken pie
  • Easy chicken pie

This exquisite, yet so easy to make chicken empanada recipe is just amazing. If done for adults only, I like adding a little bit of white wine to the chicken for extra flavour.

County Dublin, Ireland

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IngredientsServes: 12

  • 1 tablespoon butter
  • 1 bunch spring onions, finely chopped
  • 1 garlic clove, minced
  • 500g skinless chicken breast fillet, cut into small cubes
  • salt and pepper to taste
  • 12 empanada pastry discs
  • 1 egg, beaten

MethodPrep:15min ›Cook:25min ›Ready in:40min

  1. Preheat oven to 200 C / Gas 6. Cover 2 baking trays with aluminium foil and spray with cooking spray.
  2. In a medium frying pan, melt 1 large tablespoon of butter. Cook and stir the chopped spring onions and garlic until tender, around 5 minutes. Add the chicken and cook and stir until no longer pink in the centre. Season with salt and pepper to taste. Remove from heat and let it cool down a little bit.
  3. In the meantime place the empanada pastry discs on a flat surface and lightly wet edges with warm water. Put a large tablespoon of filling in the centre of each then fold pastry over and seal the edges by pressing with a fork. Transfer empanadas to baking trays and brush with egg.
  4. Bake in the oven for 10 to 15 minutes, until golden. Remove from the oven and let cool for 5 minutes before serving.

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Reviews & ratingsAverage global rating:(2)


Step 1

Preheat oven to 350°. Very thinly slice 1 lemon tease out seeds. Place chickens on a rimmed baking sheet season outsides and insides all over with salt and black pepper. Scatter red onions, three-quarters of spring onions, and half of lemon slices around.

Step 2

Cook green garlic, oil, and butter in a small saucepan over medium heat, swirling occasionally, until butter melts and garlic starts to lightly sizzle season with salt and black pepper. Pour over chickens, letting some of the mixture drip onto onions and lemon.

Step 3

Roast chickens, tossing onions and lemon and basting chickens with drippings in baking sheet occasionally, until chickens are golden brown all over, an instant-read thermometer inserted into the thickest part of the breast registers 160°, and onions and lemon are softened and starting to brown, 80 minutes–2 hours.

Step 4

Remove baking sheet from oven and transfer chickens to a cutting board, leaving onions and lemon behind. Place bread slices on baking sheet and turn once to coat in chicken fat. Return baking sheet with bread and vegetables to oven and roast until vegetables are starting to sizzle and crisp and bread is toasted, 10–15 minutes.

Step 5

Meanwhile, thinly slice remaining spring onions and toss in a medium bowl with parsley and remaining lemon slices. Season with salt, black pepper, and enough red pepper flakes to achieve your desired level of spiciness.

Step 6

Carve chickens and transfer to a large shallow bowl or platter (or serve right on the cutting board). Pour any remaining juices on baking sheet over chicken and scatter roasted onions and lemon slices around, followed by raw spring onion mixture. Slice each toast into a few pieces and serve alongside.

How would you rate Chicken with Lemon and Spicy Spring Onions?

SO good - only change i made was that I used one chicken instead of two and kept everything else the same, so it was extra juicy!

The chicken in this recipe is absolutely fabulous and delicious. My biggest complaint is that the vegetables burnt to a crisp and were completely charred by the time the cooking was done. The lemons had practically disintegrated. If I make this again, I would probably add the vegetables about half way through, or make a separate roasting pan of veggies to accompany as a side dish for the meal.

Have never been a huge fan of parsley (perhaps due to years of avoiding the saltwater-soaked type during Passover seder), but this recipe made me do a total 180! Made it for a dinner party recently and have zero complaints. For simplicity I substituted the 2 chickens with

4lbs of boneless thighs. Same cook time (90min). Also skipped the green garlic for the ol' regular type and it turned out perfectly. Only note- like @abbyr mentioned, would definitely at least double up on the parsley/lemon/onion mix depending on how much meat you're cooking.

I made this for my family for mother's day and it was a hit. My biggest note is that you should almost certainly triple the amount of the parsley/lemon/onion condiment you make. It really made the meal and there wasn't nearly enough to go around. Also, the portion sizes are a little wild. I made it for 7 people, and served it with rice pilaf. We didn't even cut into the second chicken. Granted, my birds were around 4.5 lbs each because that was what they had at the store, but if you make this, expect a ton of leftovers.

This sounds delicious! However, I'm wondering about the ”green garlic.” What is it compared to the fresh garlic I use all the time? Can my regular garlic be used instead?


Combine the flour, baking powder, sugar and salt in a large bowl. Cut in the lard with a pastry blender or 2 knives until the mixture resembles coarse cornmeal.

In a separate bowl, beat the egg and then whisk in the stock. Add the egg mixture to the flour mixture and knead until a dough forms. Cover and refrigerate for 30 minutes.


In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat. Add the ground beef and garlic salt and cook until the beef is cooked completely. Drain the grease and set the beef aside.

In the same pan, heat the remaining 1 tablespoon olive oil. Add the tomato paste, vinegar, cumin, chili powder, oregano, seasoned salt, garlic, bell peppers and onions. Cook until softened, 8 to 10 minutes. Add the beef and let them love each other with fire over low heat for about 5 more minutes. The mixture should be moist but not dripping wet. Now you are ready to fill the empanadas.


Lightly flour a work surface and roll out the dough to 1/4 inch thick. Cut out 4-, 5- or 6-inch rounds, depending on how large you prefer. Add some meat filling to each empanada and fold the dough over in half to enclose the filling. Use a fork to press and seal the edges closed. You can refrigerate the uncooked empanadas for up to 3 hours.

Heat the oil in a deep fryer to 350 °F. Fry the empanadas until golden brown, 6 to 7 minutes.

Aioli Dip

Mix together the mayonnaise, adobo sauce and lime juice. (The flavor will enhance if it sits in the refrigerator.)

Chicken and spring onion stir-fry recipe

Less than 15 minutes to cook? This chicken and spring onion stir fry is your solution! It’s tasty, healthier than a takeaway and it’s absolutely delicious! It ticks all of the boxes and is a must for tonight’s dinner. Make it for four people, or make a bigger batch and refrigerate once it’s cooled so you can enjoy it the following day for lunch or dinner again if you’re short on time! If you like a spicy stir-fry, feel free to add freshly sliced chillies to your recipe for a little added fire too! Make sure you’ve got spring onions in your fridge for this fail-safe stir-fry recipe that can be whipped up in no time.

1. Mix the chicken thighs with the marinade ingredients and set aside for at least 10 minutes.

2. Heat the oil in a wok over high heat and fry the chicken until well browned.

3. Add the salt, ginger and spring onion and toss together for a minute or two until the chicken is cooked through and the ginger and onion fragrant.

4. Turn off the heat and add the coriander to the wok. Toss through until just wilted and serve with steamed rice.

Roasted Chicken, Spring Onions, and Shiitake Mushrooms

We think you are going to enjoy sheet pan Shabbat so much, it might just replace taco Tuesday! Or even leftover Monday! ENJOY!

Use a great quality extra virgin olive oil. We love Colavita!


  • 3 medium sweet potatoes, scrubbed and sliced into ½-inch rounds (leave the peel on, that’s where the vitamins are)
  • 2 bunches spring onions, root ends trimmed
  • ½ pound shiitake mushrooms, stemmed , such as Colavita
  • Kosher salt
  • Freshly ground black pepper
  • 1 chicken, cut into eight pieces
  • 1 lemon, thinly sliced


1. Preheat oven to 375°F. Lightly grease a sheet pan with evoo.

2. Toss potatoes, onions, and mushrooms with evoo, salt, and pepper. Arrange vegetables on sheet pan.

3. Season chicken pieces with salt and pepper and arrange on top of vegetables. Arrange lemon slices on top of chicken and vegetables.

4. Roast chicken and vegetables at 375°F for 40 minutes or until chicken is cooked through.

5. Serve right on sheet pan.

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To make the spring onion oil, combine the ginger, salt and spring onion using a heatproof mortar and pestle. Lightly pound the mixture to break up the spring onion. Heat the oil in a small saucepan until smoking and pour into the mortar. Stir once, then allow to stand for 10 minutes.

Season the chicken breasts well with salt and transfer to a lipped plate that fits inside your bamboo steamer. Steam the chicken breasts for 10-12 minutes until just cooked through. Remove the plate from the steamer and pour any liquid that has collected into a small bowl. Combine with the soy sauce and sesame oil and mix well.

Slice the chicken on the diagonal and return to the plate. Spoon over the soy dressing and top with the spring onion oil. Scatter with coriander to serve.

Venezuelan Chicken Empanadas

1) Add water to a large pot and add cilantro, garlic, and coarse sea salt. Bring to boil over medium high heat. Slowly add chicken to water and cook for 20 minutes. Discard skin. Using a slotted spoon, transfer to a platter and allow cooling down. Using a couple of forks, break chicken apart until finely shredded.

2) Heat 1⁄4 cup grape seed oil in a large skillet over medium-high heat. Add the onion and cook until the onion is translucent, about 3 minutes. Stir in the cumin, curry powder, smoked paprika, achiote, and black pepper. Add garlic, red peppers, scallions, and jalapenos and cook for another 2 minutes.

3) Reduce heat to low, then add shredded chicken and tomatoes. Mix until everything is fully incorporated. Cook, uncovered, for about 5 minutes. Transfer to platter. Mixture needs to cool down in order to make empanadas. (You may make ahead and refrigerate overnight.)

1) In a bowl, mix water, sugar, and salt. Pour in flour slowly and mix until ingredients have incorporated (although masa may feel a bit runny). Let it stand for 5 minutes (this is to allow it to hydrate). Gather dough forming a ball with your hand, place it on a board or clean surface, and knead with hands for a couple minutes. Make sure to moisten your hands as you work with the dough. Break into equal-sized portions and form balls (about 12-15, depending on size) with your hands.

2) Working one dough ball at a time, sprinkle with a bit of water, then place on a lightly oiled heavy-duty plastic wrap (I use a resealable bag, cut the seal out, split open) and flatten down with your fingers to approximately a 4” circle (make sure your hands stay moist during this process). Place 2 tbsp of filling in the center of the dough. Use plastic to fold the dough over the filling and lightly press to seal all over. Trim into a clean half-circle shape using the edge of a small bowl. Remove the plastic and save any leftover masa (you may make more balls with leftovers). Place each empanada on a parchment-lined baking sheet.

3) Heat grape seed oil in a very large Dutch oven until a deep-fry thermometer registers 370-375 degrees F. Deep fry the empanadas in batches until golden, about 4 min each batch. Transfer to a paper-towel-lined platter then transfer to baking sheet to keep warm in the oven, if desired.

Preparation for Sauce

1) Combine the avocado, jalapeno, cilantro, bell pepper, garlic, and lemon juice in a blender. Add salt and pepper and puree until smooth. Thin out the sauce with up to a little extra lemon juice, if necessary. Serve with empanadas.


    • 1/4 cup finely chopped fresh Italian parsley
    • 1 tablespoon finely chopped fresh tarragon
    • 1 tablespoon minced shallot
    • 2 teaspoons finely grated orange peel
    • 1/2 teaspoon finely grated lemon peel
    • 1/4 teaspoon (scant) saffron threads
    • 12 chicken cutlets (1/4 to 1/2 inch thick about 2 pounds)
    • Coarse kosher salt
    • 2 tablespoons (or more) extra-virgin olive oil, divided
    • 1 tablespoon butter
    • 3/4 pound spring onions or green onions (dark green parts discarded) white parts cut into 1/4-inch-thick slices, pale green parts cut into 1/2-inchthick slices (scant 2 cups)
    • 1 1/2 pounds slender asparagus, tops cut into 3-inch pieces, stems cut into 1/2-inch pieces
    • 3/4 cup low-salt chicken broth
    • 2 tablespoons crème fraîche or heavy whipping cream


  • 4 ounces dry-cured Spanish chorizo, cut into ¼-in. pieces
  • 4 6-oz. bone-in, skin-on chicken thighs
  • ¾ teaspoons freshly ground black pepper
  • 1 teaspoon kosher salt, divided
  • 1 ½ pounds spring onions (about 4 bunches), bottoms halved lengthwise, tops thinly sliced
  • 1 small red onion, cut into ½-in. wedges
  • 6 cloves garlic, smashed
  • 1 tablespoon olive oil
  • 1 ounce angel hair pasta, broken into 2-in. pieces (⅓ cup)
  • 1 small yellow onion, finely chopped
  • 1 cup long-grain white rice
  • 2 cups low-sodium chicken broth

Preheat oven to 450°F. Cook chorizo in a 12-inch cast-iron skillet over medium-high, stirring occasionally, until browned, about 5 minutes. Transfer to a plate using a slotted spoon.

Season chicken with pepper and ¾ teaspoon salt. Add to skillet, skin side down, and cook until skin is browned and crisp, about 6 minutes. Transfer to plate with chorizo.

Add halved spring onion bottoms, red onion, garlic, and chorizo to skillet and stir to combine. Place chicken, skin side up, on top of mixture and transfer skillet to oven. Roast until a thermometer inserted in thickest part of thighs registers 165°F, about 15 minutes. Remove from oven.

Meanwhile, heat oil in a medium pot over medium-high. Add pasta and cook, stirring often, until browned, about 2 minutes. Stir in yellow onion and cook, stirring occasionally, until beginning to soften, about 3 minutes. Stir in rice, broth, and remaining ¼ teaspoon salt. Bring to a boil, reduce heat to medium-low, and simmer, covered, until rice is tender, about 15 minutes. Remove from heat and let stand, covered, for 3 minutes.


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