Recipe Credit by Chef Yaseen Mowzer @foodcouturecpt

INGREDIENTS

Filling:

• 2 breasts (cubed)
• 50 g butter
• 4-5 cloves of garlic (minced)
• 1 onion (sliced or diced)
• 1/2 red bell pepper (sliced or diced)
• 250 g mushrooms (cut)
• 150g corn kernels
• 1 tsp paprika
• 1 tsp mixed dried herbs
• 1/2 tsp cumin
• 1/2 tsp salt (to taste)
• 1 tbsp tomato paste
• 1 cup grated cheese
• Oil for frying

Pastry:

• 2 cups flour
• 200ml hot water
• 2 tbsp oil
• 1/2 tsp salt

METHOD

Marinate the chicken with the garlic, salt, paprika, cumin and mixed dried herbs then set aside for 30 minutes.

In a large pan, sauté the onions in butter until soft and translucent, then add in the red pepper along with the mushrooms and cook until halfway cooked. Then add in the corn, tomato paste and marinated chicken and cook until the chicken is fully cooked, and the sauce has reduced and is nice and thick. Set aside and allow to cool.

To make the pastry add all the dry ingredients to a food processor and add in the oil and pulse to incorporate. While its mixing on high, slowly pour in the hot water until it forms a soft but firm ball. Then divide the dough into 4 equal balls and warp it in plastic and allow it to rest for 30 minutes.

To form the empanada, roll out the dough ball into a round shape. On one half of the dough lay down some grated cheese then put a portion of filling on top of the cheese. Add more cheese on top of the filling. Then fold the second half of the dough over the filling to cover the filling (almost like a pie). With a fork seal the edges.

Fry on medium heat until its golden brown and then serve warm with sour cream, pico de gallo, salad and guacamole and enjoy