• Starters

Chicken and Green Olive Empanadas

Preparation Time25 minutes
Cook Time1 hr 20 minutes


  • 600g chicken thigh fillets
  • 1 tbs olive oil
  • 2 tsp ground cumin
  • ½ tsp dried oregano
  • 1 tsp salt
  • 2 cloves garlic, finely minced
  • 6 tomatillos, drained & chopped
  • 80g pitted green olives, roughly chopped
  • ½ red onion, finely chopped
  • ½ cup coriander leaves, chopped
  • 1 tbs lime juice
  • 100g cheddar cheese, grated
  • Sea salt & cracked black pepper
  • 5 short crust pastry sheets
  • 1 egg, lightly beaten


  • Place chicken thighs in a large bowl, add oil, cumin, oregano, salt, garlic and mix well to coat. Heat a large frypan (fitted with a lid) over a medium-high heat and cook chicken thighs for 5-10 minutes until browned on both sides. Add tomatillos and 250ml of water, cover, and reduce to a low simmer for 40 minutes until chicken is tender. Shred the meat and transfer to a large bowl and allow to cool. Add the olives, red onion, coriander, lime juice, cheese, season with salt and pepper and mix well to combine.
  • Preheat oven to 180°C Fan.
  • Cut 4 x 12cm circles from each pastry sheet and fill with a heaped tablespoon of the empanada filling. Fold pastries in half so you have a crescent shape and crimp the edges together. Transfer empanadas to a baking tray lined with baking paper and brush with egg wash and bake for 25-30 minutes until golden brown.Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au