Chicken And Corn Empanadas
This savory chicken and corn empanada recipe is a delicious and flavorful dish that combines tender cooked chicken with sweet corn, olives, onions, and a touch of aromatic spices. Encased in golden, flaky puff pastry, these handheld treats are perfect for a quick and satisfying meal or snack. A zesty kick of tabasco sauce adds a spicy twist to each bite, making these empanadas a delightful treat that will surely please your taste buds.
— Constant Cookbook
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
- beaten egg for sealing and glazing
Instructions
- preheat 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
- roll out the pastry on a lightly floured surface and cut out 4 rounds measuring 15cm/6inch
- place 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
- place 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.
Yield
Serves 4
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