Puff Pastry Chicken Empanada

It's Ramadan and Iftars are always special. When you have little kids fasting making something they might love is showing your way of appreciation. These Puff pastry empanadas are a twist to your regular puff pastry filling. The aroma is chanceless. 

INGREDIENTS:

Makes 10 Servings 

1 Pack puff pastry 

1 Egg

1 1/4 Cup shredded cheddar cheese 

1 Lb chicken breast 

1 Big onion choppped 

2 Jalapeños chopped

1 Tomato deseeded and chopped 

1/4 Cup chopped red bell pepper 

4 Tblsp oil

Spice mix:

2 Tsp red chili powder 

1 Tsp paprikka

1 Tsp cumin powder 

2 Tsp dried oregano

1 Tsp salt

METHOD:

Preheat oven according to the puff pastry package instructions.

Mix the ingredients in the spice mix and keep aside.

Clean and cut the chicken into one inch cubes. Take half the spice mix and rub all over the chicken pieces.

Heat two tablespoons of oil in a pan over medium heat. Add the chicken and cook until light brown. Remove and keep aside.

In the same pan heat the remaining oil and fry the choppped onion, once they turn translucent add the tomato, then the jalapeños and the bell pepper and stir and cook for about two minutes.

Add the remaining spice mix to this and fry until aroma comes out. Then add the chicken pieces, give a stir check for salt and add more if needed.

Sprinkle some water, stir together, cover the pan and simmer for 5 mins.

The empanada filling is ready.

Unroll the puff pastry sheets. On a floured surface roll the sheets thin and spread into squares. Place some chicken filling top in with about a tablespoon of cheese and close and seal the pastry sheets into triangles.

Make two shallow slits on surface with a knife to help steam escape and brush it with egg wash.

Bake according to the time mentioned in your puff pastry pack or until light golden.

Serve plain or with salsa and sour cream.