Venezuelan Smoky Chilli Chicken Empanadas recipe
Indulge in these golden, flaky empanadas filled with smoky chorizo, tender chicken, roasted red peppers, and a spicy chipotle-lime kick. Perfect for a flavourful snack
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Cooking tools:
- Rolling pin
- Sifter
- Oven
- Stove
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Skillet
- Baking sheet
- Plate
- Fork
- Spoon
- Measuring spoon
- Plastic wrap
- Refrigerator
Ingredients
- 240 g cake flour
- 1 t salt
- 2 T sugar
- 95 g butter, cubed and chilled
- ½ cup water
- 1 free-range egg yolk
- 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
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