Recipe
Chicken
empanadas
Ingredients
- 200g Macphie Plant-based White Sauce
- Macphie Plant-based Glaze
- 300g chicken or vegan chicken alternative
- 1 small tin sweet corn
- 1 onion diced
- 2 diced mixed peppers
- 5g chipotle powder
- 360g empanada dough
Method
Place the onion, peppers and chicken or vegan alternative in a hot pan and fry for about 3-4 minutes.
Add the chipotle powder and fry for another minute before adding the corn and enough Macphie Plant-based White Sauce to coat everything.
Remove from the heat and allow to cool.
Preheat oven to 210°C.
Roll out the dough to approx. 3mm thick and cut out desired size as a circle.
Brush some glaze around the inside edge of half your dough circles.
Place a spoon full of the mixture in the centre of the dough and then fold the dough over filling and crimp the edges together.
Brush the top of each empanada with some Macphie Plant-based Glaze then bake in the oven until browned nicely (approx. 20 minutes).
