Chicken Empanada

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Chicken Empanada

Yield 4-6 (12 empanadas)

Author Lucy Tweed

Cook time

45 Min

Total time

45 Min

Last weeks chicken in a hand pie, hell yeah.

Ingredients

• 2 cups cooked chicken, chopped or shredded
• 1 potato, peeled and chopped into small pieces (about the size of a $.10 piece and 5 mm thick)
• 1 whole red capsicum (bell pepper), chopped into small dice
• 3/4 cup store-bought onion jam or sautéed onions (also leftover or 2 onions sauteed till swift and golden)
• 3/4 jar mild salsa (leftover from fridge, about ¾ c)
• 1 teaspoon chicken stock powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 whole garlic clove, crushed
• 1 tablespoon cornstarch (cornflower)
• Small bunch of coriander (cilantro), finely chopped
• 1 cup frozen peas
• 100 grams tasty cheese, in chunks
• 1 tablespoon tomato paste
• 1/2 cup sour cream
• 3 sheets of square store bought pastry, cut into circles about 13 to 15 cm diameter
• Egg wash (1 egg beaten with 2 tablespoon milk)

Instructions

1. Preheat your oven to 200°C (392°F).
2. Thaw the shortcrust pastry if it's frozen, following the package instructions.

Filling

1. In a large mixing bowl, combine the cooked chicken, chopped potato, diced red capsicum, onion jam or sautéed onions, mild salsa, chicken stock powder, garlic powder, onion powder, crushed garlic clove, cornstarch, finely chopped coriander, frozen peas, grated tasty cheese, tomato paste, and sour cream. Mix everything well until evenly combined.
2. You could freeze this as a mix now!

Assembling the Empanadas

1. Take one 13 to 15 cm circle of shortcrust pastry and place about 1/4 cup of the prepared filling in the center.
2. Brush the edges of the pastry circle with egg wash to help seal the empanada.
3. Fold the pastry over the filling to create a half-moon shape and press the edges firmly to seal.
4. Use a fork to crimp the edges of the empanada to ensure it is sealed well. Repeat this process for the remaining pastry circles and filling and brush with egg wash.
5. You could freeze these on a tray then bag up now!! Bake frozen raw for 25-30mins.

Baking

1. Place the empanadas on a baking sheet lined with parchment paper.
2. Brush the tops of the empanadas with egg wash to give them a golden-brown color when baked.
3. Bake the empanadas in the preheated oven for about 20-25 minutes or until they turn golden brown and crisp.
4. You could freeze these now too!!! Thaw and eat cold or warm through in a low oven for 10-15mins

Nutrition Facts

Calories

390

Fat

20 g

Sat. Fat

9 g

Carbs

23 g

Fiber

4 g

Net carbs

18 g

Sugar

6 g

Protein

29 g

Sodium

406 mg

Cholesterol

136 mg

This information is a guide only, and can vary due to a number of factors including precision of measurements, brands, ingredient freshness, or the source of nutrition data.