Chicken Empanadas & Guacamole

I usually serve this with white, short grain rice.  I add a tin of black beans half way through cooking and after the rice is cooked and drained, I then add a good handful of chopped, fresh cilantro.  Little salt and black pepper to taste.


Guacamole.  (Will serve up to 6 people)

I make this in advance to allow the flavors to marinate and it’s very simple.

  • 5 ripe Hass avocados
  • 1 teaspoon lime juice
  • 1 and a half tablespoons fresh salsa (mild).  If you don’t have fresh salsa then use 1 ripe tomato chopped small
  • 2 large garlic cloves
  • 1 handful of washed, fresh, chopped cilantro
  • 4 green onions, chopped small
  • Salt and pepper to taste

Mash avocados (I like mine slightly chunky).  Add lime juice and mix.  Add the rest of the ingredients and mix until all combined.  Taste and then add a little salt and pepper to your liking.

Cover with a lid or put the bowl in a Ziplock bag and put in the fridge for at least an hour to allow the flavors to marinate before serving.

Chicken Empanadas

To start, you will need the empanada pastry disc as below.  Defrost and keep in fridge until use.  The ingredients below will be enough for 10 empanadas.

Image result for empanada pastry disks

  • 2 medium chicken breasts, cooked.  (or use any left over chicken, which is what I usually do).
  • Half a medium size onion, chopped small
  • Half a green pepper, chopped small
  • 3 tablespoons fresh salsa
  • 3 large garlic cloves, finely chopped
  • 1 packet of taco seasoning
  • A handful of fresh, chopped cilantro
  • Salt and pepper to taste

Fry the onion in a frying pan with a tablespoon of oil until onions and peppers are soft. Add the finely chopped garlic and fry for one minute, making sure garlic doesn’t go brown or burn.

Add the chopped chicken and cook for a minute or two.  Stir constantly.  Add salsa and stir and then add the taco seasoning.  Cook this for a few minutes so that it is not watery and the salsa is cooked down and the taco seasoning has a chance to cook down.  This is important to cook the seasoning  so the flavors have a chance to come out.  Remove from the heat and add the cilantro.  Let it cool.

Add a good heaped teaspoon of the chicken mix to one of the discs and lightly wet the inside edges of half of the pastry disc and fold over.  Pinch the edges down firm to secure the disc and the meat inside.

Heat some vegetable oil in a frying pan until bubbling.  You will need quite a lot of oil so that it can cover the whole of the bottom side of the empanada.   Fry for a couple of minutes until golden brown and then turn to cook the other side.  Drain on some kitchen paper to take off the excess oil and serve.