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).
