Charred red pepper chicken empanadas

Smoky, rich and slightly sweet with deep flavour from the charred vegetables and mulato chilli, perfect paired with our chilled red.

Filling Ingredients

• 500g chicken mince

• 1 red capsicum

• 1 brown onion

• 5 garlic cloves

• 2 tomatoes

• 1 mulato chilli (dried or paste)

• 1 tbsp oil

• 1 tsp smoked paprika

• Salt + cracked pepper

Dough Ingredients

• 1kg plain flour

• 25g salt

• 160mls sunflower oil

• Roughly 350ml lukewarm water

Method

1. Char the Vegetables

Place the capsicum, onion, garlic and tomatoes over an open flame, BBQ plate or very hot pan until deeply blackened and blistered.

• Peel the skin from the capsicum and tomatoes

• Roughly chop everything (keep tomatoes and capsicum seperate from onion, garlic)

This gives the filling a smoky, slow-cooked flavour.

2. Make the Filling

Heat oil in a pan.

Add:

• Charred onion

• Garlic

• Mulato chilli

• Smoked paprika

Cook for 2–3 minutes until fragrant.

Add chicken mince and cook until browned.

Stir through the chopped charred capsicum and tomatoes. Simmer for 10–15 minutes until rich and slightly thickened.

Season with salt and pepper.

Let cool slightly before filling.

3. Make the Dough

Mix in a mixer or by hand, This dough is best for deep frying.

Roll out dough 2-3ml thick and cup into desired sized circles.

4. Assemble the Empanadas

Place filling in the centre of each pastry disc.

Fold over and press edges with a fork to seal.

Deep fry, enjoy with a Coupla Mexico & good friends.