Chicken Empanadas with Guasacaca

Prep time: 30 minutes 
Cooking time: 1 hour
Makes: 10 Empanadas 

Chicken Filling 

  • 500g chicken thighs  

  • 2 tsp cumin 

  • 1 tsp smoked paprika 

  • 200g chipotle sauce  

  • 1 tbsp finely chopped coriander  

  • 1 red capsicum, diced  

  • 1 green capsicum, diced 

  • 1 brown onion, finely diced  

  • 5 garlic cloves, finely sliced  

  • 1 ½ tbsp tomato paste 

  • 1 tbsp olive oil  

Guasacaca 

  • 1 avocado 

  • 1 lime 

  • 1 tbsp white wine vinegar 

  • 1 tbsp finely chopped coriander  

  • 2 tbsp diced brown onion (saved from above) 

  • 2 tbsp diced green capsicum (saved from above) 

  • 2 tbsp diced red cap (saved from above) 

Dough 

  • 2 cups Harina PAN

  • 1 tsp salt  

  • 2 tsp olive oil  

Empanadas  

  • 1 cup grated cheddar cheese 

  • olive oil 

  • 1/3 cup cooking oil, for deep frying  

Method 

  1. Place the chicken thighs into a bowl with the cumin, paprika, 2 tbsp of chipotle sauce and the coriander. Season with salt and pepper and toss to coat well.  

  1. Place a heavy-base skillet over high heat with the olive oil. Once hot, add the chicken and sear for 3 mins on each side until golden brown. Place the chicken in a pressure cooker. 

  1. Return the skillet to the heat. And add the onion and most of the green and red capsicum (reserving 2 tbsp of each for the Guasacaca). Cook, tossing for 3 minutes, until tender. Add the tomato paste and the remaining chipotle sauce, season with a good pinch of salt and pepper and continue to stir for 2 mins. Transfer to the pressure cooker with the chicken.  

  1. Set the pressure cooker for 30 mins.  

  1. Remove from the sauce and shred with two forks. Place the filling on a tray with 1 cup of the sauce into the freezer for 10 minutes, until cooled to room temperature.   

  1. Meanwhile, make the Guasacaca by putting avocado flesh into a blender with lime juice, vinegar, add the reserved onion, red and green capsicums, 1 tbsp of the coriander, ¼ cup water and 1 tbsp of olive oil. Season with a pinch of salt and pepper and then blitz until smooth. Set aside in the fridge. 

  1. For the dough: add 2 cups (500 ml) of warm water into a bowl. Add the salt and olive and stir to dissolve. Gradually add the harina pan, mixing, to combine. Then roll into 10 equal size balls. 

  1. Place a ball between two sheets of baking paper. Flatten with a plate by pressing down until approx. 5mm thick.  

  1. Remove the top layer of paper and add 1 tbsp Cheddar cheese and 1 ½ tbsp of the shredded chicken mixture. Fold into half-moons getting help from the bottom paper sheet pressing the edges to seal. Repeat with remaining ingredients. 

  1. Add the cooking oil into a heavy-based pot and place over medium-high heat until reach 180 °C. 

  1. Carefully add 2-3 empanada into the oil. Deep fry for 5 mins, until golden brown. Place onto a plate lined with paper towel. Repeat with the rest of the empanadas. 

  1. Warm up the remaining juices from the chicken and serve aside with Guasacaca and chicken empanadas.  

 

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Ingredients for Chicken Empanadas with Guasacaca