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Empanadas
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Budget friendly empanadas - perfect for a Mexican dinner starter or tasty lunch snack!
Ingredients:
  • 1/2 x quantity chilli con carne (see related recipe)
  • 145g (1 cup) frozen corn kernels, thawed
  • 1 red capsicum, halved, deseeded, finely chopped
  • 62.50 ml firmly packed coarsely chopped fresh coriander
  • 6 sheets (25 x 25cm) ready-rolled frozen puff pastry, just thawed
  • Vegetable oil, to deep-fry
  • Baby spinach leaves, to serve
  • Bought tomato salsa, to serve
Instructions:
  • Preheat the oven to 120°C. Mix together the chili con carne, corn, capsicum, and coriander in a large bowl. Set aside.
  • Cut out 6 discs from each pastry sheet using an 8cm-diameter round pastry cutter. Spoon 1 tablespoon of chilli con carne mixture in the center of each disc. Brush edges with water, fold in half, and press edges together to seal.
  • Pour enough oil into a large saucepan to reach a depth of 7cm. Heat it to 180°C over medium heat (you'll know it's ready when a bread cube browns in 15 seconds). Fry 6 empanadas for 5 minutes until golden and heated through. Transfer to a baking tray using a slotted spoon. Keep warm in the oven, covered with foil. Repeat with the rest of the empanadas in 5 more batches, reheating the oil each time.
  • Present the empanadas on a bed of fresh spinach leaves on individual plates. Enjoy with a side of zesty tomato salsa right away.

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