1 Empanadas pastry 5 discs
2 chicken cutlets
3 tbsp olive oil
1/4 red onion
1 clove of garlic
1/2 Chipotle Mexican chilli (this is a dried and smoked preparation of Jalapeno)
1 diced tomato
1/4 yellow pepper
1 c-a-soup coriander
salt and pepper
Cook the chicken cutlets in a frying pan with a drizzle of olive oil until golden and cooked through.
Allow to cool before chopping.
Heat the olive oil and add the red onion and sauté for about 5 minutes , stir in the garlic and cook for about 1 minute.
Add the diced tomatoes and the Chipotle Mexican pepper. Add the cubed yellow pepper.
Cook until the liquid evaporates and the peppers become tender and the mixture thickens, about 20 minutes.
Stir in the chicken and chopped cilantro. Season with salt and pepper.
Remove from heat and let cool.
Place 1 teaspoon of the mixture in the centre of the disc. Close by sealing the edges.
Use a fork to seal well.
Heat frying oil to 375 F (170 C).
Fry the Empanadas until golden brown on both sides.
Drain the Empanadas and place on paper towels.