Ginger Jar Food
Monday, March 28th, 2011
Cheat’s chicken & almond empanadas with salsa fresca
We’re only cheating with the pastry, I promise, using pre-made puff rather than making traditional empanada pastry. The spiced chicken filling & south American salsa is all home-made, making this a really simple and tasty snack, starter or part of a south American buffet.
Makes around 14 little parcels
For the filling
250g chicken thighs, diced into 1.5cm pieces
1 onion, finely chopped
1 red chilli, seeds removed, finely chopped
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1 teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/4 cup fresh lime juice
30g flaked toasted almonds
2 tablespoons sour cream
Empanada wrappers or use 2 sheets of pre-rolled puff pastry
2 egg yolks
For the salsa fresca
200g cherry tomatoes, chopped
A couple of pieces of preseved Jalapeños, de-seeded and finely chopped – add as much or as little as you like
½ a red onion, finely chopped
1 clove of garlic, crushed
½ bunch of coriander, chopped
The juice of 2 limes
Salt and pepper – to taste
- For the filling: Heat some oil in large nonstick pan over low heat and sweat the onions until very soft and translucent, then increase the heat, add the red chilli, pork and all the dry spices and cook until the pork takes on some colour (3-4 mins). Now add the lime juice and cook until the liquid has evaporated. Take off the heat, allow to cool then the almonds & sour cream and season.
- To build: Cut out some 8cm diameter rounds of puff pastry and place 1 tablespoon of filling in the centre of each dough round. Lightly brush the edges with egg. Fold dough over to make a half moon shaped parcel, pressing the edges with fork to seal. Place on prepared baking sheets. Cover with plastic wrap and chill for 30 mins.
- Meanwhile, make the salsa: Mix all the ingredients together and allow the flavours to mingle at room temperature.
- To cook the empanadas: Preheat the oven to 190C. Brush empanadas with beaten egg yolk. Bake until light golden brown, about 15 – 20 minutes.
- Serve nice & hot with the salsa fresca.
To find out more about cooking your favourite food, why not book a Ginger Jar Cookery Lesson?