chicken and corn empanadas
- Preparation and cooking time
- Total time
- 20 minutes cooking time and chicken cooking time
- Easy
- Serves 4
Ingredients
- 400g/14oz cooked chicken diced
- 400g/14oz canned sweet corn
- 1 small onion finely chopped
- 8 pimento stuffed green olives finely chopped
- 2 tbsp finely chopped fresh coriander
- 1tsp cinnamon
- 1 tsp tabasco sauce or to taste
- salt and pepper
- 350g/12oz ready made puff pastry
plain flour for dusting
- plain flour for dusting
beaten egg for sealing and glazing
- beaten egg for sealing and glazing
Method
- STEP 1preheat the oven to 200c/400f/gas mark 6. place the chicken, sweetcorn, onion, olives, corriander, tabasco sauce, cinnamon salt and pepper to taste in a bowl and mix together
- STEP 2roll out the pastry on a lightly floured surface and cut out 4 rounds measuring 15cm/6inch
- STEP 3place an equal amount of filling on 1 half of the pastry round. brush teh edge of each round with the beaten egg, fold the pastry over the filling and press the edges together to seal. crip the edges with a fork and prick the tops
- STEP 4place them on a baking sheet, brush with beaten egg and sprinkle lightly with salt. bake in a preheated oven for 20 minutes or until golden brown and filling pipping hot in the centre.
