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Chicken and Olive Empanadas

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Makes: 24
2cups / 500ml chicken stock
1 bay leaf
330g / 3 chicken thigh fillets
1 tablespoon olive oil
1 small brown onion, chopped finely
2 cloves garlic, crushed
2 teaspoons ground cumin
1/2 cup sultanas
1/3 cup  pitted green olives, chopped coarsely
5 sheets ready-rolled shortcrust pastry
1 egg, beaten lightly

Place stock andbay leaf in medium frying pan; bring to a boil. Add chicken, reduce heat; poach chicken, covered, about 10 minutes or until cooked through. Cool chicken in liquid 10 minutes; shred chicken finely. Reserve 1 cup of poaching liquid; discard remainder.

Meanwhile, heat oil in large frying pan; cook onion, stirring, until softened. Add garlic and cumin; cook, stirring, until fragrant. Add sultanas and reserved poaching liquid. Bring to a boil then reduce heat; simmer, uncovered, about 15 minutes or until liquid is almost evaporated. Stir in chicken and olives.

Preheat oven to moderately hot 200ºC / 180ºC (fan-assisted). Oil two baking trays.

Using 9cm cutter, cut 24 rounds from pastry sheets. Place 1 leveltablespoon 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.

Place empanadas on prepared oven trays; brush tops with egg. Bake, uncovered, about 25 minutes or until browned lightly. Serve with yogurt, if desired.

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