Cheesy Chicken Empanadas
with Charred Corn Salsa
We've taken the best of an empanada; flavourful cheesy chicken in a transcendent pastry! Our pre-rolled puff pastry is easy to use with a simple fill, gather, pinch and bake technique. Served with sweet and crunchy corn and bell pepper salsa, we've got dinner covered!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
4 unit
Chicken Breasts
680 g
Puff Pastry
(Contains Gluten, Soy)
3 tbsp
Cream Cheese
(Contains Milk)
160 g
Sweet Bell Pepper
227 g
Corn Kernels
2 unit
Lime
2 tbsp
Mexican Seasoning
12 g
Garlic
½ cup
Mozzarella Cheese, shredded
(Contains Milk)
Not included in your delivery
3 tbsp
Oil*
0.13 tsp
Salt and Pepper*
Nutrition Values
Instructions
Before starting, preheat the oven to 425°F and wash and dry all produce. In Step 4, if you have the time, bake the empanadas for an extra 5-6 mins, it will make them extra crispy and crunchy! Peel, then mince or grate garlic. Pat chicken dry with paper towels, then cut into 1/2-inch pieces. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then chicken. Sprinkle over Mexican seasoning. Cook, stirring occasionally, until cooked through, 4-5 min.**
Combine cream cheese, cooked chicken and half the garlic in a large bowl. Stir to combine. Season with pepper. Set aside. On two parchment-lined baking sheets, unroll pastries. Cut pastries in half to create four rectangles.
On the lower half of the pastry (closest to you), divide chicken mixture between each pastry rectangle. Sprinkle over mozzarella cheese. Working with one pastry rectangle at a time, fold the side of pastry (without mixture) over the filling. Using your fingers, firmly pinch the borders closed. Roll the edges back over themselves to seal tightly.
Bake empanadas in the top and middle of oven, one sheet on each rack. Bake, rotating the sheets halfway through baking, until pastry is golden-brown and cooked through, 18-20 min. Meanwhile, core, then cut peppers into 1/4-inch pieces. Zest, then juice one lime. Cut remaining lime into wedges.
Heat the same pan over medium-high heat. When hot, add 2 tbsp oil, then corn, peppers and remaining garlic. Cover with a lid and cook, carefully shaking the pan often, until corn kernels are dark golden-brown, 6-8 min. Season with salt and pepper. Stir in lime zest and 1 tbsp lime juice.
Divide empanadas between plates. Top with pepper and corn salsa. Squeeze over a lime wedge, if desired. (NOTE: Try not to dive in too fast. The inside of these empanadas will be extra hot!)
