Chicken and chorizo empanadas
We cook free-range chicken thigh fillets with onion, garlic and chorizo before adding smokey paprika, tomato paste and tomatoes. We then simmer until the mixture is soft before adding olives and coriander leaves. After chilling, we pile the whole delicious mixture into circles of our buttery shortcrust pastry, folding in half and crimping to make a crescent-shaped pie.
|PER 100G (raw)||PER EMPANADA|
A great lunch or dinner on the run - cold empanadas are very popular in school lunch boxes.
Serve with a green salad and a jalapeno-coriander-lime juice salsa; or, to keep it kiddy friendly, mash and tom sauce.
Please note: these empanadas are raw and should be cooked before consumption.
To cook: brush with eggwash or milk and stick in a 200C oven for 30 minutes or until golden brown.
DEFROST INFORMATION: best cooked from frozen. Cooking instructions are guidelines only. Ovens vary; please adjust cooking times accordingly and ensure your food is piping hot before serving.