Mexican Spiced Chicken Empanadas
with fresh sweetcorn side salad- Barley
- Cereals containing gluten
- Wheat
- Sulphites
- Milk
- May contain traces of allergens
These South American spiced empanadas are filled with succulent chicken pieces and accompanied by a fresh sweetcorn salad.
Ingredients
1 unit(s)
Onion
2 unit(s)
Garlic
40 grams
Salad Leaves
1 pack(s)
Sweetcorn
1 pack(s)
Passata
2 sachet(s)
Mexican Style Spice Mix
1 sachet(s)
Chicken Stock
(Contains: Barley, Cereals containing gluten, Wheat)
1 sachet(s)
Red Wine Vinegar
(Contains: Sulphites)
260 grams
Diced Irish Chicken Breast
265 grams
Puff Pastry
(Contains: Cereals containing gluten, Wheat May be present: Milk)
Not included in your delivery
½ tsp
Sugar
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Milk
Nutrition Values
Utensils
Cooking steps
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Halve, peel and chop the onion as finely as you're able.
- Peel and grate the garlic (or use a garlic press).
- Drain the sweetcorn in a sieve.
TIP: Keep the pastry in the fridge until step 4 so it's cold and easy to handle.
- Place a pan over medium-high heat with a drizzle of oil.
- Add the onion and garlic and ½ tsp sugar (per 2P).
- Cook for 2-3 mins. Season with salt.
- Add the passata, Mexican spice and stock.
- Fry, stirring, 30 secs.
- Chop the chicken into smaller cubes and add to the pan. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
- Lower heat to medium, cover and simmer until the sauce is thickened, 3-5 mins. Season with salt and pepper.
- Remove the pan from the heat. Let the filling cool, uncovered, for at least 10 mins.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
- Meanwhile, make your dressing by mixing the vinegar with a drizzle of oil in a salad bowl. Season to taste with salt and pepper.
- Just before serving, add the sweetcorn and salad leaves.
- Toss to coat in the dressing.
- Roll out the pastry. Cut into quarters to create four equal rectangles (per 2P).
- Lightly moisten the edges with water, then place a little filling in the centre of each, without overloading.
- Fold each empanada in half to form a triangle. Pinch the edge with a fork to seal.
- Pop onto a lined baking tray. Brush with milk. Bake until golden brown, 18-20 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
- Divide the salad between plates.
- Arrange the empanadas alongside.
TIP: If you have any leftover filling, serve it as an accompaniment to the salad and empanadas!
