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Mexican Chicken Empanadas

Mexican Chicken Empanadas


  • 1 packet good quality puff pastry sheets, thawed
  • olive oil 
  • 1 can black beans, rinsed and drained 
  • 1 red capsicum, diced 
  • 2 stalks celery, diced
  • 1 red onion, diced
  • 4 cloves garlic, crushed
  • 1 red chilli
  • 500g turkey/chicken or pork mince 
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp chilli powder
  • 2 tsp dried oregano
  • 1 tsp dried thyme
  • 1 can diced tomatoes
  • 1 tbsp tomato paste
  • 2 tbsp chipotle chilli in adobe sauce
  • 200ml stock/water
  • 60g frozen peas
  • Salt and lemon juice, to taste
  • 2 spring onions, finely sliced
  • 4 tablespoon coriander leaves, chopped
  • 1 egg, to glaze 
  • sesame seeds, to sprinkle

Heat a little olive oil in a frypan, add the onion, celery, red capsicum, garlic and chilli. Sauté for a few minutes until soft. Add the black beans, mince-meat and cook for a few minutes. Add the spices, tomato paste, tomatoes and chilli sauce. Add a little stock or water to loosen and cook until tender and the liquid is absorbed. Add peas, salt and lemon juice to taste. Allow to cool and add the coriander and spring onion.

Roll out the puff pasty and cut into circles. Spoon a heaped teaspoon of filling into the centre and then fold the edges onto themselves to seal, working around the semi-circle. Place on a lined tray and continue with the remaining mix. Glaze the top of the pastry with beaten egg and sprinkle with sesame seeds. Place in a hot oven at about 200C and bake until golden, approximately 15 minutes.

Serve with lime & sour cream.

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