Mexican Chicken Empanadas
Prep Time: 15 mins.
Cook Time: 40 mins.
Serves: 24
Ingredients
Empanadas Filling
Smoky Tomato Chilli Relish
Method
Smoky Tomato Chilli Relish
- To make the tomato chilli relish, heat oil in a small saucepan over medium heat. Add onion, garlic and chilli and cook 2-3 minutes. Add smoked paprika and cayenne pepper and stir for 30 seconds.
- Add remaining ingredients and reduce heat to low; simmer for 10 minutes or until relish is thick and jammy. Cool completely and serve with empanadas.
Empanadas
- 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 Style 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 four rounds. Discard scraps. Spoon one and a half level 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 about 25 to 30 minutes, or until golden brown and pastry is crisp. Remove. Repeat with remaining tray.
- Serve warm or cold with smoky chilli chutney.
More Tips
- Cooked empanadas will keep for up to three days, stored in an airtight container in the fridge, or frozen for up to two months.
- Store relish in a sealed container and refrigerate for up to one week.
- If not making the relish, you can serve with chipotle mayonnaise or your favourite store-bought chutney.
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