Chicken Chorizo Empanadas with Mango Chili Dipping Sauce
-
10Prep Time Minutes
-
30Total Time Minutes
-
8Number of Ingredients
-
36Servings
Heat oil in large skillet set over medium heat; cook chicken, sausage and garlic, breaking up sausage with wooden spoon, for 5 to 8 minutes or until chicken is browned and cooked through. Let cool completely. Stir in cilantro. Toss with 1/4 cup (59 mL) VH® Mango Chili Sauce.
Preheat oven to 400°F (200°C). Beat egg with 1 tbsp (15 mL) water; set aside. Cut out nine 3-inch (8 cm) rounds from each piece of pastry, rerolling scraps as needed.
Place teaspoonful of chicken filling in centre of each round. Brush outer edges with egg wash. Bring edges of pastry together to create half-moon shape and enclose filling. Crimp edges with fork to seal pastry. Brush top with egg wash. Cut two small vent holes in centre of each empanada.
Bake for 15 to 20 minutes or until golden brown. Serve with remaining VH® Mango Chili Sauce for dipping.
For extra-flaky pastry, use frozen puff pastry sheets.
Chicken Chorizo Empanadas with Mango Chili Dipping Sauce