Tarragon Chicken Empanadas

The classic Hungarian tarragon chicken ragout 'pocketed'. Due to the butter content of the puff pastry and the richness of the creamy ragout, this is a truly substantial dish. The aniseed flavour of the tarragon refreshes the rich filling.
🕒 Prep Time 25 mins
🍳 Cook Time 25 mins
Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 1360 kcal
🌍 Cuisine Hungarian-Latin Fusion

Ingredients

Equipment Needed

  • Frying pan for the ragout
  • Baking sheet

Allergen Information

⚠️ Gluten
⚠️ Milk
⚠️ Eggs

Instructions

1

Prepare the ragout: sauté the onion and diced chicken, season, pour in the cream and reduce until thick. Add the tarragon.

Tip: The filling must be thick, not runny.
2

Chill the ragout completely.

Tip: This is a key technical step due to the consistency of the puff pastry.
3

Cut circles from the pastry, fill them, and seal carefully. Glaze with egg.

Tip: The egg glaze gives a beautiful colour.
4

Bake at 200°C for 20-25 minutes.

Tip: Puff pastry rises via steam pressure, so it needs high heat.

Recipe FAQ

The filling leaked out!
You likely filled the pastry while the mixture was still warm. Warm ragout melts the butter layers in the puff pastry before baking, ruining the structure.

Ingredients

  • 500 g Puff pastry (ready-made)
  • 300 g Chicken breast fillet
  • 100 ml Double cream
  • 1 tbsp Fresh tarragon (or dried)
  • 1 pc Onion
  • 1 pc Egg (for glazing)
  • 1 tbsp Oil