Salmon with Lentils

Empanadas are like little meat pies, and these have a tasty chicken and sausage filling.
Directions for: Chicken, Sausage & Pepper Empanadas

Ingredients

Dough

2 cup all-purpose flour

cup maseca* corn flour (or all-purpose flour)

tsp baking powder

tsp salt

cup cool unsalted butter, cut into pieces

1 large egg

3 Tbsp cool water

Filling

cup diced, cooked chicken, cut into 1 cm dice

cup diced, cooked chorizo sausage, cut into 1 cm dice

cup diced red bell pepper, cut into 1 cm dice

1 green onion, chopped

cup coarsely grated Cheddar, Monterey Jack or Swiss cheese

1 tsp chili powder

salt and pepper

1 egg whisked with 2 tablespoons water, for brushing

salsa and/or sour cream, for serving

Directions

Dough

1.

For the dough, blend the flour, maseca, baking powder and salt together. Cut in the butter until the mixture is the texture of coarse meal. Whisk the egg and water together and add this to the dough, blending just until the dough comes together. Shape this into 2 logs, wrap and chill until firm, at least 2 hours.

Filling

1. While the dough is chilling, prepare the filling, Stir the chicken, sausage, pepper, green onion, cheese and chili powder together and season to taste.

2. Preheat the oven to 375F and line a baking tray with parchment paper.

3. Cut each log of dough into 6 pieces, and roll out each piece on a lightly floured surface until it is just less than -inch thick. Use a 4 -inch cookie cutter to cut a circle out of each piece of dough. Place a generous tablespoonful of the filling in the centre of each piece of dough, and brush the outside edge with the eggwash. Fold the dough in half and press the edges with a fork to secure the seal. Place the empanadas onto the baking tray and brush with the eggwash. Use scissors to snip little holes in the top of each empanada, to allow steam to escape.

4. Bake the empanadas for about 25 minutes, until they are a golden brown. Serve warm or at room temperature, on their own or with salsa and sour cream.

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