Chicken and Vegetable Empanadas

These are a great canapé for when you are entertaining.  They can be made ahead of time and stored in the refrigerator until its time to cook them.  Alternatively you can bake them ahead of time and serve them at room temperature.

1 Tbl-spoon Olive Oil
250gm Lean Chicken Mince
125gm Corn Kernels (canned)
4 Green Onions finely sliced
1 Large Tomato finely diced
½ Red Bell Pepper diced
1 Celery Stem finely sliced
1 t-spoon fresh diced chilli
½ cup Grated Parmesan Cheese
4 sheets Puff Pastry Thawed

Sweet Chilli Sauce for Dipping, Lime Wedges


Preheat oven to 200C
Add oil to large pan on a high heat.  Add Chicken mince and brown, breaking it down as it cooks.

Add Corn, Onions, Tomato, Capsicum, Celery and chilli to the pan.

Cook for a further 2-3 minutes.

Transfer the filling to a bowl and allow to cool, then add the Parmesan.

Cut 9 circles from each sheet of puff pastry.  Place a heaped t-spoon of mixture off-centre on each circle.  Brush edges with some water and fold into half moons.  Press edges down with the prongs of a fork and seal in the filling.

Place evenly on a baking tray lined with grease proof paper.  Brush with some milk to glaze.  Place into a hot oven and bake for 15-20 minutes.  Please not these can be fried but we choose baking as a lower fat option…

Serve hot from the oven with Sweet Chilli and Lime Wedges.

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