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