These crispy baked Mexican Chicken Empanadas are fantastic served with the smoky tomato and chilli relish, or you can use store-bought chipotle mayo or chutney.
Smoky tomato chilli relish
Ingredients
1 tbsp olive oil
½ small (50g) red onion, finely chopped
1 small clove garlic, crushed
½ tsp ground chilli
1 tsp smoked paprika
¼ tsp cayenne pepper
400g can crushed tomatoes
1 tbsp red wine vinegar
1 tbsp brown sugar
1 tsp sea salt
Method
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
Ingredients
1 tbsp olive oil
1 (150g) brown onion, finely chopped
1 small (150g) red capsicum, finely chopped
500g chicken mince
30g sachet taco seasoning
200g jar medium taco sauce
125g can corn kernels, drained, rinsed
Salt and pepper, to taste
1 x 150g bag Perfect Italiano™ Perfect Mexican cheese
6 sheets frozen puff pastry, partially thawed
1 egg, lightly beaten
Method
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 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 5 rounds. Discard scraps. Spoon heaped 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 25 - 30 minutes, or until golden brown and pastry is crisp. Remove. Repeat with remaining tray
Serve warm or cold with smoky chilli chutney
Tips & Hints
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
