CHEAT’S CHICKEN ENCHILADA EMPANADAS

MULTICULTURAL MEALS YOU CAN FREEZE AHEAD TO SAVE YOU TIME

INGREDIENTS

• 1 tbsp olive oil

• 1 small red onion, finely chopped

• ½ small red capsicum, deseeded, finely chopped

• 125g can black beans, rinsed, drained

• 150g barbecue chicken, shredded

• 1 tsp ground cumin

• 200g jar Old El Paso Hot Taco Sauce

• 2 tbsp chopped fresh coriander • 6 sheets frozen shortcrust pastry, just thawed

• 2 egg yolks, lightly whisked

• 200g (2 cups) coarsely grated jalapeño cheddar or mozzarella

• Sour cream, to serve

• Coriander sprigs, to serve

• Sliced avocado, to serve

• Thinly sliced long fresh red chilli, to serve

METHOD

1 Preheat oven to 200C/180C fan forced. Line 2 baking trays with baking paper.

2 Heat oil in a large frying pan on medium-high. Add onion and capsicum. Cook, stirring, for 3-4 minutes or until softened. Add beans, chicken and cumin. Cook, stirring, for 1 minute or until well combined and aromatic. Add taco sauce and coriander. Cook, stirring occasionally, for 3 minutes or until mixture thickens. Remove from heat, set aside to cool slightly.

3 Use an 11cm round pastry cutter to cut 24 discs from the pastry dough.

Lightly brush edge of discs with egg yolk. Place 1 tablespoonful of the filling on 1 half of each pastry disc. Top with the cheese. Fold pastry in half to enclose the filling. Use a fork to press down edges to seal. Transfer to prepared tray.

4 Lightly brush the tops of the empanadas with egg yolk. Use the tip of a knife to pierce the top of each empanada a few times (this helps steam escape). Bake for 20-25mins or until golden. Set aside to cool slightly.

5 Top with sour cream, avocado, chilli and extra coriander. Season and serve.