CHICKEN EMPANADAS
Preparation Time Preparation Time: 30 minutes Cook Time Cook Time: 15 - 20 minutes Serves Serves: 6-8 Cut:

CHICKEN EMPANADAS

Ingredients

1 Tbsp olive 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

Preparation

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