More than 1 hour
Makes 10-12
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Ingredients
- 3 cups (450g) flour
- 1 tsp (5ml) salt
- ¼ cup (60ml) butter, melted
- 1½ cups (375ml) lukewarm water
- 1 pack (about 680g) chicken breast, cubed
- 1 Tbsp (15ml) each dried chilli flakes and smoked paprika
- 1 tsp (5ml) each chilli powder and dried herbs
- 2 cloves garlic, chopped
- Glug olive oil
- ¼ cup (60ml) peri-peri sauce
- Handful parsley, chopped
Spicy mayo dipping sauce:
- ½ cup mayonnaise
- 1 Tbsp (15ml) smoked paprika
- ½ tsp (3ml) chilli powder
- ¼ cup (60ml) sriracha
Method
- Combine flour, salt, melted butter and lukewarm water in a bowl and mix well.
- Knead dough on a floured surface for 5–7 minutes, or until smooth.
- Cover with clingfilm and rest in the fridge for 30 minutes.
- Combine chicken, chilli flakes, paprika, chilli powder, herbs and garlic.
- Heat oil in a pan and fry chicken for 5–7 minutes, or until cooked.
- Stir in peri-peri sauce and a handful parsley and cook for 2–3 minutes. Set aside to cool.
- Roll out dough to 4mm thickness on a floured surface and use a 6cm cookie cutter to make circles.
- Place 2–3 Tbsp of chicken filling in centre of each circle, brush edges with water and fold to enclose.
- Crimp edges to seal and make small slits on top for steam to escape.
- Place on a lined oven tray and brush each empanada with beaten egg.
- Bake at 180°C for 15–20 minutes.
- Mix all dipping-sauce ingredients.
- Serve empanadas hot with spicy mayo.