Chicken Empanadas


2 hours




For the Pastry:
500 g Plain Flour
1 tsp Turmeric
250 g Salted Butter, diced
150 ml Cold Water
For the Filling:
250g Diced Chicken Breast
75g Sweetcorn
75g Black beans
100g Sweet Potato, diced
Juice of 1 Lime
1 tbsp chopped Jalapeno
1 tsp Mexican Cornish Sea Salt seasoning



Make your pastry an hour in advance so that it has time to rest. Simply combine the flour, turmeric and butter in a food processor and blitz for a minute until it forms a breadcrumb texture.

Next gently pour in the water whilst the processor stirs the flour and butter. Stop when the pastry comes together into a dough texture. Roll into a ball and cover with cling film or a beeswax wrap and chill in the fridge for at least an hour.

Meanwhile make your empanada filling by stirring all your ingredients together in a large mixing bowl.

Preheat your oven to 180˚C. Remove your pastry from the fridge and prepare it into rounds by slicing the ball into eighths and shaping into frailly equal sized balls. Squash them flat and on a floured surface roll into small discs approximately 5mm thick. Use a saucer or small saucepan lid to cut out the pastry into uniform circles (approximately 15cm in diameter). Then use the off cuts to make a few more pastry rounds in a similar fashion.

Place a small handful of your empanada filling into the middle of each pastry round. Fold over and seal with a fork. Press a fork indentation into the top of each empanada for the steam to escape during baking.

Position on a lined baking tray and brush with milk or a beaten egg wash. Bake for 25-30 minutes until golden.

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