Alive and Cooking

Spicy Chicken Empanadas

Send to a friend send to a friend! print print recipe


(Serves 4-6)
1 chicken breast fillet, finely chopped
1 roasted whole pepper
2 tsp chilli paste
150g button mushrooms, thinly sliced
1 Spanish onion, finely chopped
Handful coriander, chopped
100g corn spears
3 sheets shortcrust pastry
Canola spray
2 tbsp olive oil


Place the oil into a frying pan and heat. Toss in the chicken, vegies, chilli paste and coriander and cook until fully sealed. (Approx. 5 minutes.) Allow mixture to cool.
Using a scone cutter, cut circles out of the shortcrust pastry. Place 1 tsp of the chicken mixture onto one side of the pastry, fold over and crimp using a fork to seal pastry completely.
Spray canola oil spray onto your oven tray, line with baking paper. Place the empanadas on and bake in a preheated oven at 200°C for 15 minutes.

Spicy Chicken Empanadas