Preparation Time: 30 minutes
Cook Time: 15 - 20 minutes
Cut: Ground chicken
1 Tbsp (15 ml) canola oil
1 yellow onion, finely chopped
3 cloves garlic, minced
1 tsp (5 ml) ground cumin
1/4 cup (60 ml) fresh oregano, chopped (or 1 Tbsp dried)
1 lb (450 g) ground chicken
1/4 cup (60 ml) tomato paste
1 tsp (5 ml) dried pepper flakes
1/4 cup (60 ml) chicken broth (or water)
1/4 cup (180 ml) green onions, chopped
1 cup (250 ml) flat leaf parsley, chopped
¼ tsp (1.25 ml) salt
¼ tsp (1.25 ml) 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.