Well, we don't make these, strictly. Our lovely Argentinian friend Mariana does and once we discovered her empanadas, made exactly as we make them ourselves, we hung up our empanada hats for good. She differs from us in that she uses a sour cream pastry - traditionally they would be made with lard - but the filling is made to our original recipe. She cooks free-range chicken thigh fillets with onion, garlic and chorizo before adding smokey paprika, tomato paste and tomatoes.  She then simmers the mixture until thick and tender before chilling and wrapping in pastry.  
Wheat flour, sour cream, free-range chicken thigh, chorizo, onion, garlic, tomato, coriander, green olives, canola oil, iodised salt.
CONTAINS:
Gluten, Dairy.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
 SMALL (4 EMPANADAS)
ENERGY5412kj
PROTEIN43.1g
FAT TOTAL59.4g
- SATURATED28.2g
CARBS142.1g
- SUGARS4.8g
SODIUM1434.4mg
Small:
4 hand-sized empanadas

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. 

Frozen product. Once defrosted, cook and consume within 48 hours. Product best cooked from frozen.  

Preheat oven to 220C. Brush frozen empanadas with eggwash and place on a baking-paper lined oven tray. Bake for 15 minutes or until golden brown.

Allow empanadas to rest for at least five minutes - the filling needs to cool down and set a little after the hot oven.