Mini Empanadas with Coori Fresh Pasta Mix

July 11, 2015

With this recipe I am going to show you how to make mini empanadas using our very own fresh pasta mix! Empanadas are traditionally made by folding dough or bread with a stuffing such as meat or cheese. In this dish I am going to use shredded chicken with a combination of spices and sweetcorn. My empanadas make for a fantastic gluten free appetizer, especially at a dinner party where you are entertaining those who are intolerant or allergic to gluten!

So to get started, make sure you have the following ingredients:

• 200 grams of Coori fresh pasta mix
• 1 onion, chopped
• 1 garlic clove, minced
• ½ cup of sweet corn
• 1 teaspoon of paprika
• ½ teaspoon of chili powder
• ½ teaspoon of ground cumin
• 1 teaspoon of tomato paste
• Salt and pepper
• 1 cup of cooked shredded chicken
• 1 cup of chicken stock
• 2 cups of vegetable oil

First of all you can unwrap the Coori Fresh Pasta Mix and follow the instructions on the back of the packet to make. You can then make a start on the empanadas by frying the chopped onion and garlic in a large frying pan. After a few minutes add the paprika, chilli powder, cumin, tomato paste and sweetcorn into the pan too. Stir this well for a further five minutes.

You can then add the shredded chicken and the cup of chicken stock to the pan and continue to cook for approximately 10 minutes. By this time the liquid in the pan should almost have all evaporated. At this point, remove the pan from the heat, place it to one side to allow the chicken to reach room temperature.

The next step is to roll out the pasta dough on a lightly floured surface and to then cut four flat circles with a 5” cutter. Once the chicken has reached room temperature you must spoon it onto the centre of each pasta disc. You can then brush the edges with either water or egg whites in order to help them seal. To form the empanadas, fold the circles of dough in half and seal the edges with your fingers by pinching the dough between your thumb and your forefinger and rolling upwards in small twists.

The final stage is to heat the two cups of vegetable oil to a high heat in a large frying pan. You must then gently dip the empanadas into the oil, ensuring that they fall away from you. Fry each one for approximately five minutes until it is crisp and golden. Once you remove each one from the pan you can blot off any residual oil with kitchen paper.

Serve with a salad of fresh greens and your favourite salsas and dips and enjoy!

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