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Cheat's chicken enchilada empanadas recipe
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Prep Time:
30 minutes
Cook Time:
35 minutes
Total Time:
65 minutes
Easy spicy bites with shortcut ingredients, perfect for entertaining - make ahead and freeze.
Ingredients:
  • 1 small red onion, finely chopped
  • 1/2 small red capsicum, deseeded, finely chopped
  • 125g can black beans, rinsed, drained
  • 150g barbecue chicken, shredded
  • 200g jar Hot Taco Sauce
  • 40.00 ml chopped fresh coriander
  • 6 sheets frozen shortcrust pastry, just thawed
  • 2 egg yolks, lightly whisked
  • 200g (2 cups) coarsely grated jalapeño cheddar or mozzarella
  • Coriander sprigs, to serve
  • Sliced avocado, to serve
  • Thinly sliced long fresh red chilli, to serve
Instructions:
  • Preheat your oven to 200C/180C fan forced and prepare 2 baking trays by lining them with baking paper.
  • In a large frying pan over medium-high heat, heat oil and sauté onion and capsicum until softened, about 3-4 minutes. Stir in beans, chicken, and cumin, cooking for 1 minute until fragrant. Add taco sauce and coriander, cook for 3 more minutes until thickened. Remove from heat and let cool slightly before serving.
  • Cut 24 discs from the pastry dough using an 11cm round pastry cutter. Lightly brush the edges with egg yolk. Place 1 tablespoon of filling on one half of each disc, then add cheese. Fold the pastry over to enclose the filling and seal the edges with a fork. Transfer to a prepared tray.
  • Brush the empanadas with egg yolk and use a knife to pierce the tops a few times to release steam. Bake until golden, about 20-25 minutes. Let them cool slightly before enjoying.
  • Garnish with sour cream, avocado, chili, and additional coriander. Season to taste and enjoy!

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