Ingredients
- 1tbsp olive oil
- 1 red onion, thinly sliced
- 100g chorizo, diced
- 400g cooked chicken or turkey, shredded
- 1 sweet potato, cubed and roasted
- 1/2tsp salt
- 1tsp black pepper
- 1/2tsp finely chopped rosemary
- 20g flat leaf parsley, finely chopped
- 800g ready made puff pastry sheets, thawed
- Plain flour for dusting the work surface
- 1 egg, whisked with 1tbsp water
1. Preheat the oven to 200 degrees. Line two baking trays with greaseproof paper.
2. Heat the olive oil in a frying pan over a medium heat. Add the onions and sauté for three minutes before adding the diced chorizo. Cook for a further five minutes until the oils from the chorizo are released and the onions are soft. Add the rosemary and fry, stirring for a further minute before removing from the heat. Leave to cool.
3. Place the shredded chicken, sweet potato, seasoning and onion mix into a large bowl. Stir to combine.
4. Use a saucer or side plate, depending on what sized empanada you would like. Place on a sheet of pastry and trace around the saucer with a knife. Place 1-1½ tablespoons of filling on to one half of the circle. Wet around the edges with a little water, then fold over the other half. Seal around the edges using a fork dipped in flour. Place on the prepared tray and brush generously with the beaten egg. Repeat with the remaining pastry and filling.
5. Bake the empanadas in the preheated oven for 15-20 minutes until risen and golden brown. You may need to rotate the trays half way through cooking. Serve while they are still hot.
