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Paprika Chicken Empanadas

Prep time: 20 minutes  Cook time: 20 minutes   Serves: 2

Empanadas are perfect pockets of cheesy mince bursting with flavour. There are many variations of this tapas dish but follow this recipe for an insanely good chicken, paprika and cream cheese empanada! 

Ingredients:

  • 1 Pack Paprika Chicken Chipolatas
  • 1 Roll Shortcrust Pastry
  • 2 Cloves garlic
  • 4 Tbsp Cream Cheese
  • 2 Tsp Cumin
  • 2 Tsp Paprika
  • 45g Monterrey Cheddar
  • 1 Egg – for egg wash

 Steps:

  1. Finely chop the garlic and spring onions. Pan-fry on medium-low heat for 3 minutes
  2. De-skin the sausages by slicing down the middle of the sausage with a knife and then peel back the skin and add to the pan, using a spatula to break up the sausage into a mince
  3. Add the cumin, paprika, cream cheese and grate in the cheddar. Chill in the fridge
  4. Roll out the pastry on a floured surface and use a cookie cutter or anything round to cut out circles
  5. Place a small amount of filling in the center as over filling will cause the empanadas to burst open during cooking. Dip your finger in water and run your finger around the edge of the circle and fold the empanada in half to enclose the filling. Press the edges together all the way round to lengthen it slightly and avoid the fillings from spilling out. Braid the edge by starting at one corner of the empanada and fold the edge into a triangle over itself, carry this triangle method on across the whole edge
  6. Brush with egg wash and place in the oven on a baking tray lined with baking parchment for 20 minutes at 200 degrees

 ENJOY!!

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