Chicken Katsu Empanadas with Korma Curry Dip

A fusion of Japanese katsu and Latin empanadas with a creamy, spiced coconut korma dip. This recipe makes 8 empanadas.

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Ingredients

For the Empanadas:

• 200g chicken thigh, finely diced
• 1 tbsp olive oil
• 1/2 small onion, finely chopped
• 1 clove garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/4 tsp turmeric (optional, for extra warmth)
• Salt and pepper, to taste
• 200g shortcrust pastry (store-bought or homemade)

For the Topping:

• 3 tbsp breadcrumbs
• 1 tbsp fresh parsley, finely chopped
• 1 tbsp olive oil

For the Korma Curry Dip:

• 100ml coconut milk
• 50ml double cream
• 1/2 tsp garam masala
• 1/2 tsp ground cumin
• 1/4 tsp ground turmeric
• 1 tsp sugar
• Pinch of salt

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Equipment Needed:

1. Large frying pan
2. Mixing bowl
3. Knife and chopping board
4. Rolling pin
5. 10-12 cm round cutter (or a small bowl to trace circles)
6. Baking tray
7. Pastry brush
8. Small saucepan (for the dip)
9. Spoon for filling
10. Whisk (for the dip)
11. Oven or air fryer

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Preparation and Cooking Times:

• Preparation Time: 25 minutes
• Cooking Time: 25 minutes
• Total Time: 50 minutes

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Preparation

Step 1: Make the Filling

1. Heat olive oil in a large frying pan over medium heat.
2. Add the onion and garlic, and sauté until softened (about 3 minutes).
3. Stir in the cumin, coriander, and turmeric, cooking for 1 minute until fragrant.
4. Add the diced chicken thigh, season with salt and pepper, and cook until fully cooked through (5-6 minutes).
5. Set aside to cool slightly.

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Step 2: Assemble the Empanadas

1. Preheat the oven to 190°C (375°F) or prepare an air fryer at the same temperature.
2. Roll out the shortcrust pastry to about 3mm thickness and cut out 8 circles using the cutter.
3. Place a spoonful of the chicken filling in the centre of each circle.
4. Fold the pastry over into a semi-circle and press the edges firmly to seal. Crimp with a fork for decoration.
5. Brush the tops with a little olive oil.

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Step 3: Add Breadcrumb Topping

1. Mix the breadcrumbs, parsley, and olive oil in a small bowl.
2. Sprinkle the breadcrumb mixture over the tops of the empanadas.
3. Bake for 18-20 minutes, or until golden and crispy. (In an air fryer, bake for 10-12 minutes, checking frequently).

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Step 4: Prepare the Korma Curry Dip

1. In a small saucepan, combine the coconut milk, double cream, garam masala, cumin, turmeric, sugar, and salt.
2. Bring to a gentle simmer, whisking constantly, and cook for 3-4 minutes until slightly thickened.
3. Serve warm in a small pot alongside the empanadas.

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Nutritional Information (Per Empanada with Dip):

• Calories: ~250 kcal
• Protein: ~7g
• Carbohydrates: ~18g
• Fat: ~15g
• Fiber: ~1g
• Sugar: ~2g
• Sodium: ~200mg

Here are some tips for alternative fillings and pastry options to make your chicken katsu empanadas even more versatile and tailored to your tastes:

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Alternative Fillings

Protein Variations:

1. Pork Katsu Filling:
   • Use minced pork or finely diced pork loin instead of chicken.
   • Add grated ginger and soy sauce to the spices for a richer flavour.
2. Seafood Filling:
   • Use cooked shrimp or crab meat with the same cumin-coriander spice base.
   • Add a pinch of chili flakes for a slightly spicier twist.
3. Vegetarian Options:
   • Curried Lentils: Sauté cooked lentils with the spices, onion, and garlic. Add diced carrots or peas for texture.
   • Sweet Potato and Chickpeas: Roast diced sweet potato and mash it slightly with cooked chickpeas, seasoning with the same spices.
4. Cheese & Spinach:
   • Combine cooked spinach with feta or ricotta cheese and a sprinkle of nutmeg for a creamy, savory filling.

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Flavours and Add-Ins

1. Sweet and Savoury:
   • Add a teaspoon of chopped dried apricots or golden raisins to the chicken filling for a subtle sweetness.
2. Spicier Kick:
   • Incorporate chopped fresh chili or a dash of chili powder for heat.
3. Herbaceous Twist:
   • Add fresh cilantro or mint leaves for a more aromatic filling.
4. Nuts or Seeds:
   • Add toasted cashews or sesame seeds for crunch and nuttiness.

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Pastry Options

Store-Bought Alternatives:

1. Puff Pastry:
   • Use puff pastry for a lighter, flakier texture.
   • Brush with egg wash for a glossy finish.
2. Phyllo Dough:
   • Layer phyllo sheets with melted butter to create delicate, crisp empanadas.
3. Wonton Wrappers:
   • For a smaller, bite-sized version, fill wonton wrappers and bake or deep fry.

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Homemade Pastry Variations:

1. Whole Wheat Dough:
   • Replace part or all of the flour in your pastry with whole wheat flour for a nuttier flavour and more fibre.
2. Spiced Pastry:
   • Add spices like paprika, turmeric, or garam masala directly into the pastry dough for an extra layer of flavour.
3. Flaky Yogurt Pastry:
   • Use plain yogurt in the dough for a tangy, tender crust. Combine 2 parts flour with 1 part butter and 1 part yogurt, then chill before rolling out.

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Cooking Techniques

1. Air Frying:
   • If you use puff or shortcrust pastry, air frying gives a quick, crispy result with less oil than deep-frying.
2. Deep Frying:
   • For a more indulgent treat, deep fry the empanadas for a golden, crunchy exterior.
3. Griddle Cooking:
   • Use a flat griddle for a softer, golden-brown finish, similar to paratha or flatbread empanadas.