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- Cheat’s Empanadas
Cheat’s Empanadas
Prep time:
Cook time:
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Ingredients
- 1 tbsp olive oil
- 1 onion, finely sliced
- 1 tsp sweet smoked paprika
- 1 (195g) tin sweetcorn, drained
- 1 (400g) tin mixed beans, drained
- 1 (226g) jar salsa
- 1 tbsp chipotle paste
- 220g ready-to-eat roast chicken fillets, skin removed, chicken shredded
- 3 (320g) packs ready-rolled puff pastry
- 1 large egg, beaten
- 1 (230g) pot soured cream and chive dip, to serve (optional)
Method
Step 1
Heat the oil in a large frying pan over a medium heat. Add the onion; cook for 5-10 mins until soft. Stir in the paprika for 1 min. Add the sweetcorn, beans, salsa and chipotle paste and cook for 5 mins. Stir through the chicken. Take off the heat and leave to cool a little.
Step 2
Meanwhile, cut out 6 x 10cm discs from each pastry sheet, re-rolling as needed, to make 18 in total. Preheat the oven to 200°C/180°C fan/gas 6.
Step 3
Dollop 1 tbsp of the chicken mixture into the centre of each disc; brush the rims with the egg. Fold the discs over like a pasty and seal the edges with a fork. Brush with egg and transfer to a baking tray.
Step 4
Bake the empanadas for 20 mins; allow to cool a little before serving. Delicious hot or cold, served with the soured cream and chive dip, if liked. These can also be frozen raw and cooked as needed (cook for 10 mins more until piping hot).
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