These crispy baked Mexican Chicken Empanadas are fantastic served with the smoky tomato and chilli relish, or you can use store-bought chipotle mayo or chutney.
Ingreadient:
- 1 tbsp olive oil
- ½ small (50g) red onion, finely chopped
- 1 small clove garlic, crushed
- ½ tsp ground chilli
- 1 tsp smoked paprika
- ¼ tsp cayenne pepper
- 400g can crushed tomatoes
- 1 tbsp red wine vinegar
- 1 tbsp brown sugar
- 1 tsp sea salt
- 1 tbsp olive oil
- 1 (150g) brown onion, finely chopped
- 1 small (150g) red capsicum, finely chopped
- 500g chicken mince
- 30g sachet taco seasoning
- 200g jar medium taco sauce
- 125g can corn kernels, drained, rinsed
- Salt and pepper, to taste
- 1 x 150g bag Perfect Italiano™ Perfect Mexican cheese
- 6 sheets frozen puff pastry, partially thawed
- 1 egg, lightly beaten
Direction:
- Meanwhile, to make the empanada filling, heat oil in a large, non-stick frying pan over a medium heat. Add onion and capsicum. Cook, stirring occasionally, until soft. Add mince and cook, stirring to break up lumps for about 3 minutes, or until changed in colour. Add taco seasoning and cook for 30 seconds, or until fragrant
- Add sauce and corn. Cook, stirring for 1 to 2 minutes, or until combined and heated through. Season with salt and pepper. Transfer to a bowl. Cool and then refrigerate, covered, until cold. Stir in Mexican Cheese
- Preheat oven to 220°C / 200°C fan-forced. Grease and line three oven trays with baking paper
- Place one pastry sheet on a clean bench. Using a 10cm round cutter, cut out 5 rounds. Discard scraps. Spoon heaped tablespoons of filling into the centre of each pastry round
- Brush edges with a little water. Fold to enclose filling and secure edges together by pressing edges together with a fork to seal. Repeat with remaining pastry and filling
- Place empanadas onto prepared trays. Brush tops with egg. Bake two trays for 25 - 30 minutes, or until golden brown and pastry is crisp. Remove. Repeat with remaining tray
- Serve warm or cold with smoky chilli chutney
