Name: Chicken empanadas with mojo verde
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 - 6
Ingredients: 1 tbsp extra-virgin olive oil; 1 onion, finely chopped; 2 garlic cloves, crushed; 1 tbsp dried oregano; 400 gm chicken thigh mince; 1 long green chilli, finely chopped; 1 hard-boiled egg, peeled, roughly chopped; ½ cup firmly packed flat-leaf parsley, finely chopped; 6 white anchovies, finely chopped; 60 gm (½ cup) pitted Sicilian olives, finely chopped; 6 sheets store bought shortcrust pastry; Vegetable oil, for deep frying; Mojo verde; 1 long green chilli, chopped; ½ cup each loosely packed flat-leaf parsley and corinader; 50 gm green pitted Sicilian olives; 60 ml each white vinegar and extra-virgin olive oil

Before the creation of Tupperware or storage containers, empanadas made the perfect easily transportable lunch for Galician workers: protein-rich, filling, and all wrapped up in pastry. Empanadas are the perfect way to make quick and tasty use of leftover vegetables and meat: if you’re time poor, just buy a few sheets of shortcrust pastry and fill at your leisure.

Ingredients

1 tbsp extra-virgin olive oil

1 onion, finely chopped

2 garlic cloves, crushed

1 tbsp dried oregano

400 gm chicken thigh mince

1 long green chilli, finely chopped

1 hard-boiled egg, peeled, roughly chopped

½ cup firmly packed flat-leaf parsley, finely chopped

6 white anchovies, finely chopped

60 gm (½ cup) pitted Sicilian olives, finely chopped

6 sheets store bought shortcrust pastry

Vegetable oil, for deep frying

Mojo verde

1 long green chilli, chopped

½ cup each loosely packed flat-leaf parsley and corinader

50 gm green pitted Sicilian olives

60 ml each white vinegar and extra-virgin olive oil

Method

1.Heat oil in a large, non-stick frying pan over high heat. Add onion, garlic and oregano and cook, stirring, until golden (2-3 minutes). Add mince and cook, breaking up any lumps, until starting to colour (5 minutes).

2.Remove from heat, add chilli, egg, parsley, anchovies and olives; mix to combine. Season to taste and cool.

3.To make mojo verde, combine all ingredients in a small blender and blend until smooth; season to taste.

4.Using an 11cm-round cutter, cut 4 rounds from each pastry sheet. Place 1½ tbsp of mixture in the centre of each round. Fold to enclose, pinch edges and pleat to seal.

5.Heat vegetable oil in a deep saucepan to 180˚C. Deep-fry empanadas in batches until golden and crisp (4-5 minutes). Remove with a slotted spoon and drain on paper towel. Serve with mojo verde.

Recipe by Jessica Brook Recipe Writer and Food Stylist

Jessica’s culinary journey has covered every corner of the food world as a professionally trained chef, recipe writer, food editor, food consultant and stylist. With over 16 years of experience, Jessica has worked across many of Australia's most prestigious food titles, including Gourmet Traveller, Martha Stewart, Donna Hay, and Vogue Entertaining & Travel. When it comes to food, Jessica's all in. With a genuine passion for flavour and a deep appreciation for its diverse cultural influences, Jessica excels in crafting engaging food stories and creating unique recipes. Her style? Tasteful simplicity that highlights the essence of ingredients and heartfelt cooking. You could say she's a bit of a food fanatic, bringing her own unique touch to every dish she creates, particularly in her contributions to Gourmet Traveller through which her dishes resonate with readers seeking new and inspiring culinary experiences.

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Styling by Steve Pearce

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