Venezuelan Smoky Chilli Chicken Empanadas recipe | TASTE​

Ingredients

• For the dough:
• 240 g cake flour
• 1 t salt
• 2 T sugar
• 95 g butter, cubed and chilled
• ½ cup water
• 1 free-range egg yolk
• For the filling:
• 2 red peppers
• 4 T olive oil
• 2 x 70 g Woolworths smoked Spanish chorizo chunks punnets, roughly chopped
• 3 cloves garlic, finely chopped
• 400 g Woolworths skinless chicken mini breast fillets, roughly chopped
• 200 g Rosa tomatoes, roughly chopped
• 1 t smoked paprika
• ¼ cup tomato purée
• 1 T chipotle Tabasco
• ½ lime, juiced
• 4 T sour cream