SPICY CHICKEN EMPANADAS

It's the staple you love to hate, but mince is hotter than ever. Try cooking these chicken empanadas as a mid-week meal that the whole family will love.

INGREDIENTS

• 1 tbs olive oil
• 1 chorizo, finely chopped
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 350g chicken mince
• 1 tsp ground cumin
• 2 tsp smoked sweet paprika (pimenton)
• 1/2 cup (75g) sundried tomatoes, blended to a paste
• 2 tbs chicken stock
• 1/2 bunch coriander, leaves chopped
• Red and green hot sauces, to serve

Pastry

• 5 cups (750g) plain flour, sifted
• 200g lard, softened
• 2 eggs, plus 1 extra lightly beaten egg to brush

Pico de Gallo

• 1/4 cup (60ml) olive oil
• 2 long green chillies, finely chopped
• 2 spring onions, finely chopped
• 2 garlic cloves, finely chopped
• 2 tomatoes, seeds removed, chopped
• Juice of 1 lime, plus wedges to serve
• 1/2 bunch coriander, leaves chopped

• METHOD

  • 1
    For the pastry, whiz flour, lard and a pinch of salt in a food processor until just combined. Add egg and 2/3 cup (165ml) warm water and whiz until mixture comes together in a smooth ball.
  • 2
    Enclose pastry in plastic wrap and chill for 30 minutes. Meanwhile, for the filling, heat oil in a frypan over medium heat.
  • 3
    Add chorizo, onion and garlic, and cook, stirring, for 3-4 minutes until softened. Add the chicken and spices, and cook, stirring, for a further 3-4 minutes until lightly browned.
  • 4
    Add tomato and stock, and stir to combine. Remove from heat and fold in coriander. Remove from heat and fold in coriander. Set aside to cool completely.
  • 5
    Preheat the oven to 200°C. Roll out pastry on a lightly floured work surface until 2mm thick. Cut out 20 x 12cm circles.
  • 6
    Place 11/2 tablespoons cooled filling in centre of each pastry circle. Brush the edges with a little cold water, then fold over pastry to form a half moon.
  • 7
    Crimp edges together, then fold over pinching to form petals. Place on a baking tray lined with baking paper. Chill for 15 minutes to firm up slightly. Brush with extra egg, then bake for 20 minutes or until golden.
  • 8
    Meanwhile, for the pico de gallo, combine all ingredients in a bowl. Season and set aside.
  • 9
    Serve empanadas warm with pico de gallo and hot sauces.