Tasty chicken empanadas
( MAKES 16 )
This pastry is very simple, but if you don’t have time to make it you can use sheets of storebought savoury shortcrust. Kumara bulks out the chicken and makes the filling stick together. The cooked empanadas freeze well.
|600 g||Chicken mince|
|2 Tbsp||Extra virgin olive oil|
|2 cloves||Garlic, crushed|
|3 Tbsp||Tomato paste|
|2 tsp||Ground cumin|
|½ tsp||Chilli flakes|
|2 tsp||Soft brown sugar|
|1||Green pepper, cored and finely diced|
|1||Kumara, peeled and grated or finely chopped|
|1 tsp||Ground black pepper|
|1||Beaten egg, to glaze|
Yoghurt and olive oil Pastry
- To make the Yoghurt and Olive Oil Pastry, combine flour and salt in a bowl and make a well in the centre. Mix the oil and yoghurt together, add to dry ingredients and stir with a knife or large flat spoon until the dough comes together in a softish ball. Turn out onto a lightly floured board and knead 10 or 12 times until smooth. Cover and allow to stand for at least 30 minutes or, if not using immediately, wrap and chill for up to a week or freeze until needed.
- To make the empanadas, heat a large frypan and cook chicken in oil until no longer pink, breaking it up into a fine crumb with the back of a spoon. Add garlic, tomato paste, cumin, chilli and sugar and cook until the mixture smells aromatic (1-2 minutes). Add green pepper, kumara, water, salt and pepper and cook over medium heat until kumara is soft (about 5 minutes). It should not be sloppy, so cook for a little longer if necessary.
- Preheat oven to 180°C fanbake and line 2 oven trays with baking paper for easy clean-up. Form pastry into a log and divide into 16 evenly sized pieces. Roll each piece out to a circle 20cm in diameter. Place 2 tbsp of chicken mixture on one half of each circle, leaving a 1cm pastry rim around the edge. Fold pastry in half to enclose filling then roll in and crimp edges to seal firmly. Arrange on prepared trays, brush with egg wash and bake until golden (20 minutes).
- Serve warm or at room temperature. If not eating at once, store in the fridge for up to 4 days or freeze then thaw before reheating at 160°C fanbake for 10 minutes.
See more of Annabel's wrapped up foods recipes