Chicken empanadas

This tasty and stylish Spanish starter is enclosed in a polenta pastry and baked to make them low-fat too.

• 80ml (1/3 cup) water
• 1 small brown onion, finely chopped
• 1 garlic clove, crushed
• 1/2 200g jar taco sauce (Old El Paso brand)
• 1 tablespoon finely chopped drained bottled jalapeno chillies (Sandhurst brand)
• 1 teaspoon dried oregano leaves
• 1 small (about 150g) chicken breast fillet, finely chopped
• 1 tablespoon drained capers, chopped
• 140g (3/4 cup) yellow polenta (cornmeal)
• 135g (3/4 cup) self-raising flour
• 1/4 teaspoon salt
• 40g butter, chopped
• 80ml (1/3 cup) water
• 1 tablespoon milk, to brush

Energy 1007kJ	Fat saturated 4.00g
Fat Total 7.00g	Carbohydrate sugars 1.00g
Carbohydrate Total 33.00g	Dietary Fibre 2.00g
Protein 10.00g	Cholesterol 30.00mg
Sodium 324.15mg

All nutrition values are per serve.

1. Step 1

   Combine water, onion and garlic in saucepan, bring to boil over medium heat. Reduce heat to low and cook, covered, stirring occasionally, for 7 minutes or until onion is soft.

2. Step 2

   Stir in taco sauce, chillies and oregano. Simmer, covered, stirring often, for 3 minutes or until thick. Add chicken and capers, and cook, stirring, for a further 3-5 minutes or until chicken just turns white. Transfer to a heatproof bowl and place in the fridge to cool.

3. Step 3

   Combine polenta, flour and salt in a medium bowl. Rub in the butter with fingertips. Add water and use a round-bladed knife to mix until the mixture begins to cling together. Use hands to bring pastry together. Knead gently on a lightly floured surface until smooth.

4. Step 4

   Line baking tray with non-stick baking paper. Cut pastry evenly into 12 portions. Roll a portion into a 12cm diameter disc. Brush edge with a little milk and place a heaped tablespoonful of filling in the centre. Fold pastry in half to enclose filling and press edges together to seal. Trim edge. Place on baking tray and use a small sharp knife to cut 3 small slits in the surface. Repeat with remaining pastry and filling.

5. Step 5

   Preheat oven to 200°C. Brush each empanada with a little milk and bake in preheated oven for 25 minutes or until lightly coloured. Serve warm or at room temperature.

Serves: 6 as an appetiser prep: 25 mins (+ cooling time) You can make the filling (steps 1 and 2) 1 day ahead. Keep in an airtight container in the fridge. Make the empanadas (steps 3 and 4) up to 8 hours ahead. Cover tray and keep in fridge. Continue from step 5 up to 1 1/2 hours ahead. Serve warm or keep the empanadas covered with a clean tea towel at room temperature.