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Chicken empanadas
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Prep Time:
25 minutes
Cook Time:
40 minutes
Total Time:
65 minutes
Spanish-inspired savory bites in crisp polenta crust, baked to perfection for a healthy twist.
Ingredients:
  • 80ml (1/3 cup) water
  • 1 small brown onion, finely chopped
  • 1 garlic clove, crushed
  • 1/2 200g jar taco sauce (Old El Paso brand)
  • 20.00 ml finely chopped drained bottled jalapeno chillies (Sandhurst brand)
  • 1 tsp dried oregano leaves
  • 1 small (about 150g) chicken breast fillet, finely chopped
  • 20.00 ml drained capers, chopped
  • 140g (3/4 cup) yellow polenta (cornmeal)
  • 135g (3/4 cup) self-raising flour
  • 40g butter, chopped
  • 20.60 gm milk, to brush
Instructions:
  • In a saucepan, simmer water, onion, and garlic until the onion is tender, about 7 minutes.
  • Combine taco sauce, chillies, and oregano in the pan. Cook covered, stirring occasionally, until thickened, about 3 minutes. Add chicken and capers, continue cooking and stirring until chicken is just white, for about 3-5 minutes. Transfer the mixture to a heatproof bowl and refrigerate until cool.
  • In a medium bowl, mix polenta, flour, and salt. Add butter and rub in with your fingertips. Pour in water and use a knife to blend until the mixture starts to stick together. Then, use your hands to form the dough. Knead lightly on a floured surface until smooth.
  • Prepare a baking tray with non-stick baking paper. Divide the pastry into 12 equal portions and roll out one portion into a 12cm diameter disc. Brush the edge with a little milk, then spoon a heaped tablespoon of filling onto the center. Fold the pastry in half to cover the filling, pressing the edges together to seal. Trim any excess pastry, place the turnover on the baking tray, and make three small slits on the surface using a small sharp knife. Repeat with the rest of the pastry and filling.
  • Preheat the oven to 200°C. Lightly brush each empanada with milk. Bake for 25 minutes or until golden brown. Enjoy warm or at room temperature.

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