Homemade Empanadillas Stuffed with Creamy Chicken Curry

Here are the ingredients you need for the pastry

• 300g all-purpose flour
• 30ml extra virgin olive oil
• 150ml water
• 1/2 teaspoon pink salt

Here are the ingredients you need for the filling

• 4 tablespoons crushed canned tomatoes
• 1 onion
• 1 handful baby spinach
• 2 roasted chicken breasts
• 250ml light coconut milk (the solid cream part)
• Curry powder, to taste
• Pink salt
• Ground cayenne, to taste
• 100g low-fat cream cheese
• Extra virgin olive oil

Making the pastry

1. 1In a bowl, mix all the pastry ingredients together.
2. 2Knead into a smooth ball of dough, wrap in plastic wrap, and let it rest for 20 minutes.
3. 3Once rested, roll out the dough and cut out rounds using a cutter or mold (gather the scraps, re-roll, and repeat until you've used it all up).

Making the filling and assembling

1. 1In a skillet, gently cook the onion until translucent, then add the crushed tomatoes and cook down for a bit.
2. 2Add the rest of the filling ingredients except the chicken, stirring well so all the flavors melt together.
3. 3Cook over low heat for 5 minutes, then stir in the finely shredded chicken breasts (I used my food processor to shred them).
4. 4Mix everything thoroughly and let it cool completely.
5. 5Fill each round of dough, brush with beaten egg, and bake at 200ºC until beautifully golden.