Quick & Easy

Chicken and olive empanadas

chicken and olive empanadas
24 Item
1H 10M
1H 20M



1.Heat oil in large frying pan; cook onion and chicken, stirring, until chicken browns. Add garlic and cumin; cook, stirring, until fragrant. Add sultanas and stock; bring to the boil. Reduce heat; simmer, uncovered, about 15 minutes or until liquid is almost evaporated. Stir in olives. Set aside to cool slightly.
2.Using 10cm (4-inch) cutter, cut 24 rounds from pastry sheets. Place 1 level tablespoon of the filling in centre of each round; fold round in half to enclose filling, pinching edges to seal. Using tines of fork, press around edges of empanadas to make pattern.
3.Preheat oven to 200°C (180°C fan-forced). Oil oven trays.
4.Place empanadas on prepared oven trays; brush tops with egg. Bake, uncovered, about 25 minutes or until browned lightly. Serve with yoghurt if you like.

To freeze; complete recipe to the end of step 2. Place empanadas, in a single layer, on a bakingpaper-lined baking tray. Freeze for 2 to 3 hours or until firm. Transfer to a large snap-lock bag. Expel any excess air. Label, date and freeze for up to one month. Continue from step 3, cooking time may vary by 5 minutes when cooked from frozen.


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