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Chicken empanadas

  • 0:25 Prep
  • 0:40 Cook
  • 6 Servings
  • Advanced


  • 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)
  • 1 tablespoon finely chopped drained bottled jalapeno chillies (Sandhurst brand)
  • 1 teaspoon dried oregano leaves
  • 1 small (about 150g) chicken breast fillet, finely chopped
  • 1 tablespoon drained capers, chopped
  • 140g (3/4 cup) yellow polenta (cornmeal)
  • 135g (3/4 cup) self-raising flour
  • 1/4 teaspoon salt
  • 40g butter, chopped
  • 80ml (1/3 cup) water
  • 1 tablespoon milk, to brush


  • 1
    Combine water, onion and garlic in saucepan, bring to boil over medium heat. Reduce heat to low and cook, covered, stirring occasionally, for 7 minutes or until onion is soft.
  • 2
    Stir in taco sauce, chillies and oregano. Simmer, covered, stirring often, for 3 minutes or until thick. Add chicken and capers, and cook, stirring, for a further 3-5 minutes or until chicken just turns white. Transfer to a heatproof bowl and place in the fridge to cool.
  • 3
    Combine polenta, flour and salt in a medium bowl. Rub in the butter with fingertips. Add water and use a round-bladed knife to mix until the mixture begins to cling together. Use hands to bring pastry together. Knead gently on a lightly floured surface until smooth.
  • 4
    Line baking tray with non-stick baking paper. Cut pastry evenly into 12 portions. Roll a portion into a 12cm diameter disc. Brush edge with a little milk and place a heaped tablespoonful of filling in the centre. Fold pastry in half to enclose filling and press edges together to seal. Trim edge. Place on baking tray and use a small sharp knife to cut 3 small slits in the surface. Repeat with remaining pastry and filling.
  • 5
    Preheat oven to 200°C. Brush each empanada with a little milk and bake in preheated oven for 25 minutes or until lightly coloured. Serve warm or at room temperature.

Source: taste.com.au


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