Gaucho Pie Co. Butter Chicken Empanada Recipe

Make the Dough

In a bowl, mix the all-purpose flour and salt. Add the cold butter and rub it into the flour until it resembles breadcrumbs. Gradually add cold water until the dough comes together. Wrap in plastic wrap and refrigerate for 30 minutes.

Prepare the Filling

In a pan, melt some oil and sauté the chopped onion, garlic, and ginger until fragrant. Add the cubed chicken and cook until browned. Stir in the butter chicken spice mix, coconut milk, salt, black pepper, and coriander leaves. Cook for 10 minutes until the chicken is cooked through. Let it cool.

Assemble the Empanadas

Roll out the dough on a floured surface and cut into circles. Place a spoonful of the chicken filling in the center, fold over the dough, and seal the edges using a fork.

Bake the Empanadas

Preheat the oven to 200°C (400°F). Place the empanadas on a baking sheet and bake for 20-25 minutes until golden brown.

Prepare the Salad

Dice the cucumber and tomato. In a bowl, mix with olive oil, lemon juice, salt, and pepper.

Make the Chutney

Blend the coriander leaves, green chili, lemon juice, and salt until smooth.

Serve the Dish

Plate the empanadas warm, serve with cucumber and tomato salad, drizzle with coriander chutney, and sprinkle with nigella seeds.