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Chicken & cheese empañadas
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1/2 red onion, finely chopped
1 tbsp grapeseed oil
500g pack Essential Chicken Mince
2 large red chillies, deseeded and chopped
40g Essential Pitted Green Olives, chopped
3 tbsp Cooks’ Ingredients Chilli Con Carne Paste
200g tub vine ripened tomato salsa
2 x 320g packs Jus Rol Shortcrust Pastry Sheet
100g mild Cheddar, grated
1 British Blacktail Free Range Large Egg, beaten
1. Preheat the oven to 200°C, gas mark 6. Sauté the onion in the oil for 1-2 minutes until soft, then add the chicken mince and red chillies. Cook thoroughly, until the juices run clear and no pink meat remains. Remove from the heat and stir in the olives, chilli con carne paste and 1/2 the salsa, then allow to cool.
2. Remove the pastry from the fridge and set aside for 10 minutes. Unroll the pastry sheets and, using a bowl about 17cm in diameter as a template, cut out 8 rounds, re-rolling the pastry as needed. Reserve any spare pastry. Fill each round with 1 tbsp of cheese and 2 spoonfuls of chicken mixture.
3. Brush the edges with a little beaten egg. Lift up the sides and pinch the pastry together tightly to create a half moon-shaped pocket, with the join at the top. Patch up any holes with the spare pastry. Place each empañada, crease-side up, on a parchment-lined baking sheet.
4. Brush each empañada with egg then bake for 20-25 minutes, until golden and piping hot throughout. Remove from the oven and leave to cool slightly before serving with the remaining salsa. Delicious with a dressed green salad.
Typical values per serving: