Embur Chicken Recipe
Pastry, herbs (picadillo), pico de gallo
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Ingredients
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Pastry
Picadillo Filling
Pico de Gallo
Method
Pastry Preparation
- 1
Make the Pastry Dough
In a large bowl, combine all-purpose flour and salt. Cut in the unsalted butter until the mixture resembles coarse crumbs. Gradually add cold water, mixing until the dough comes together. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Picadillo Filling Preparation
- 2
Cook the Picadillo
In a large skillet, heat olive oil over medium heat. Add onion and garlic, and sauté until translucent. Add ground chicken, bell pepper, cumin, paprika, salt, and pepper. Cook until the chicken is browned and cooked through. Stir in chopped cilantro and remove from heat.
Pico de Gallo Preparation
- 3
Prepare the Pico de Gallo
In a bowl, combine diced tomatoes, onion, jalapeño, lime juice, cilantro, and salt. Mix well and let sit for 10 minutes to allow flavors to meld.
Assembly and Baking
- 4
Assemble and Bake
Preheat the oven to 375°F (190°C). Roll out the pastry dough on a floured surface and cut into circles. Place a spoonful of picadillo filling in the center, fold over, and seal edges. Place on a baking sheet and bake for 20-25 minutes or until golden brown. Serve with pico de gallo on the side.
