Chicken & Chorizo Empanadas
Ingredients
500g Savoury Pastry
Filling
- Chicken Thighs (Cooked) 400g
- Small Onion 1
- Garlic Clove 1
- Oil 1Tbl Sp
- Chorizo finely chopped 100g
- Cumin seeds ½ tsp
- Raisins 50g
- Salt ½ tsp
- White Pepper 1/4 tsp
- Egg Wash to glaze
Method
Heat oil in pan add onion and sauté. Add garlic, chorizo, cumin and raisins and cook for 8-10mins on low heat.
Add chopped cooked chicken to chorizo mixture and season. Set aside to cool
Roll out pastry to 3mm in thickness and cut out 10/12cm discs(10 approx)
Divide filling between each.
Dampen edges with water and fold over to make a semicircular pastie
Press edges together and crimp with fork.
Egg wash and place on baking sheet lined with parchment
Bake for 25 mins at 190C until golden brown.
Cornish/Meat Pastie
Ingredients
Savoury Pastry 1000g
Filling
- Beef minced 250g
- Onion chopped (Fine) 60g
- Potato diced(1cm cube) 250g
- Grated Carrot 50g
- Salt 2.5 (1/2tsp)
- Pepper White 1.25 (1/4 tsp)
- Egg wash for glaze
Method
For the filling: Place all ingredients for filling in a bowl and mix well with spatula until well combined.
Pin out pastry to 3mm thick
Using a 10/12cm cutter cut out discs
Wash discs with water and place 80g balls of filling in centre
Fold in half and seal edges
Stand up and crinkle the top seal
Egg wash and place steam escape hole on top
Place onto Baking sheet lined with parchment
Bake for 25-30ins at 180C
Savoury Pastry suitable for all savoury Pies & Pasties
- Strong Flour 500g
- Baking Powder 5g
- Butter/Cookeen/Frytex/Trex/Lard 225g
- Salt 5g
- Water 200ml
Method
Sieve dry ingredients.
Rub through fat until it resembles fine breadcrumbs
Add cold water and for a paste
Refrigerate for 30 minutes before using.
Jambon
Ingredients
- 60 g Flour
- 60 g Butter
- 500 ml Milk
- 2pkts Ready Rolled puff pastry
- 400 g ham chopped
- 400 g cheddar cheese grated( Smoked Cheddar works well )
- 100 g grated parmesan
- Salt & ground white pepper to taste
- Egg wash for glazing
Method
Prepare the bechamel sauce.
Melt the butter over a low heat in a saucepan. Stir in the flour into the butter and mix with a whisk, being careful not to allow the flour to overcook.
Slowly pour the milk onto the roux and increase the heat to medium. Whisk continuously until it comes to the boil and add the seasoning. Simmer, whisking, for a further 3-5 minutes to ensure the flour is cooked through. Remove from the heat and add 100g cheddar cheese. Cover with cling film to prevent skinning. Set aside to cool or make in advance and store in fridge best used in pastry when cold.
Cut the puff pastry into approximately 10 cm squares(12 units) pieces and place on a lined baking tray.
Spoon some bechamel in the center of each square of pastry then add some ham and grated cheese. Season with extra pepper.
Lift each corner of the square and join them over the mixture to create a crown. Brush with more egg wash and sprinkle with grated parmesan.