1 Tbsp canola oil
1 yellow onion, finely chopped
3 cloves garlic, minced
1 tsp ground cumin
¼ cup fresh oregano, chopped (or 1 Tbsp dried)
1 lb ground chicken
¼ cup tomato paste
1 tsp dried pepper flakes
¼ cup chicken broth (or water)
¾ cup green onions, chopped
1 cup flat leaf parsley, chopped
¼ tsp salt
¼ tsp fresh ground pepper
1 package pre-made short crust pastry rolled out (can also be made with puff pastry)
1 egg, lightly beaten
Heat the oil in a large non-stick frying pan over medium high heat. Add the yellow and green onions, garlic, cumin and oregano and cook, stirring for 2-3 minutes or until golden.
Add the ground chicken and cook, breaking up any lumps as it cooks, for 5 minutes or until lightly browned. Add the tomato paste, dried pepper flakes and water or broth and cook for 2 minutes. Add the parsley, salt and pepper and set aside to cool completely.
Preheat oven to 400F.
Using a 4 x 6 -inch rectangles from the pastry sheet. Place 1 heaping tablespoon of the chicken mixture in the center of each rectangle and brush edges with beaten egg. Fold to enclose and press with a fork to seal. (If using puff pastry edges do not need to be brushed with egg).
Place empanadas on 2 baking sheets lined with parchment paper. Brush tops with egg. Bake for 15-20 minutes or until golden.
Makes approximately 16