Empanadas are great to serve up at parties. You can make them a couple weeks before and simply freeze them so they’re ready to be baked on the day. The filling can be whatever combinations you like, say potato & chorizo (yum!), jamon & manchego, pulled pork or these chicken & green olive babies. I serve them with drinks as everyone arrives but they can also be placed on the table along with all your other food and I promise, they will be gone in no time!
MAKES 20
600g chicken thigh fillets
1 tbs olive oil
2 tsp ground cumin
½ tsp dried oregano
1 tsp salt
2 cloves garlic, finely minced
6 tomatillos, drained & chopped
80g pitted green olives, roughly chopped
½ red onion, finely chopped
½ cup coriander leaves, chopped
1 tbs lime juice
100g cheddar cheese, grated
Sea salt & cracked black pepper
5 short crust pastry sheets
1 egg, lightly beaten
Place chicken thighs in a large bowl, add oil, cumin, oregano, salt, garlic and mix well to coat. Heat a large frypan (fitted with a lid) over a medium-high heat and cook chicken thighs for 5-10 minutes until browned on both sides. Add tomatillos and 250ml of water, cover, and reduce to a low simmer for 40 minutes until chicken is tender. Shred the meat and transfer to a large bowl and allow to cool. Add the olives, red onion, coriander, lime juice, cheese, season with salt and pepper and mix well to combine.
Preheat oven to 180°C Fan.
Cut 4 12cm circles from each pastry sheet and fill with a heaped tablespoon of the empanada filling. Fold pastries in half so you have a crescent shape and crimp the edges together. Transfer empanadas to a baking tray lined with baking paper and brush with egg wash and bake for 25-30 minutes until golden brown.
