Chicken and Corn Empanadas
Prep: 25 minutes
Cook: 20 minutes
-400 g/14 oz cooked chicken, diced
-400 g/14 oz canned creamed-style sweetcorn kernels
-1 finely chopped small onion
-8 finely chopped green olives
-2 tsp finely chopped fresh coriander
-1 tsp Tabasco sauce (or to taste)
-Salt and pepper
-350 g/12 oz ready-made puff pastry, thawed if frozen
-Plain flour for dusting
-Beaten egg for sealing and glazing
-Preheat oven to 200ºC/400ºF.
-Place the chicken, sweetcorn, onion, olives, coriander, Tabasco and salt and pepper in a bowl and mix together.
-Roll out the pastry on a lightly floured work surface. Using a 6-inch saucer as a guide, cut 8 rounds.
-Place an equal quantity of filling on 1 half of each pastry round. Brush the edge of each round with a beaten egg, fold the pastry over the filling and press the edges together to seal. Crimp the edges with a fork and prick the tops.
-Place on a baking sheet, brush with beaten egg and sprinkle lightly with salt. Bake in the preheated oven for 20 minutes or until golden brown.