Empanadas with Chicken and Cheese


3 tablespoons of olive oil
1 onion, finely diced
3 garlic cloves, crushed
1 ½ teaspoons cumin seeds, toasted and ground
½ teaspoon allspice
1 tablespoon paprika
1 kg minced Chicken
freshly ground black pepper
2 cups tomato passata
½ cup chopped coriander leaves
½ cup chopped parsley
chilli powder to taste (optional)
Havarti Cheese diced

1 kg Yoghurt Pastry
2 egg yolks lightly beaten with 4 tablespoons milk

Yoghurt Pastry
300 g plain flour
a pinch salt
1 egg lightly beaten
250 g yoghurt



Put all ingredients into Magimix Food Processor. Using a dough blade, mix for 10-15 seconds until dough comes together. Rest for 20 minutes.

Divide the dough into 6 portions, roll out on a lightly floured work surface until ¼ centimetre thick.

Heat the oil in a heavy-based saucepan. Add the onion, garlic, spices, chicken and sweat gently until chicken is cooked (3-4 minutes). Add the tomato passata and stir well. Tip into a mixing bowl or tray and leave to cool. When completely cold, fold in the coriander, parsley and cheese.

When ready to make the empanadas, preheat the oven to 200oC.

Lift the pastry circles onto the baking tray and place a generous spoonful of filling in the centre of each. Brush the edge of each circle with a little egg wash and fold over to enclose the filling. Press to seal.

Bake for 20mins, until the empanadas are crisp and golden.

The pastry will keep in the fridge for up to 4 days or in the freezer for up to 3 months.

This soft tender pastry is virtually foolproof and can be made with yoghurt or sour cream. Either way, it cooks to a lovely crisp and light crust, and makes a great base for pizzas.