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Chicken, cranberry and olive empanada with chimichurri

45 minutes

Chicken, cranberry and olive empanada with chimichurri

By Abigail Donnelly

Serves 8

Difficulty Easy

Prep Time 40 minutes

Cooking Time 45 minutes

Ingredients

Avocado oil
1 T butter
2 red onions, chopped
8 free-range chicken fillets, minced
2 T cumin
1 T cinnamon
3 dried chillies
Sea salt and freshly ground black pepper
½ cup cranberries
½ cup green olives, pitted and smashed
4 eggs, hard-boiled, peeled and chopped
500 g phyllo pastry
Chunky radish, feta and red onion salsa, for serving

For the chimichurri, roughly blend:

2 T red-wine vinegar
2 T olive oil
½ cup chopped parsley
100 g cherry tomatoes, chopped
½ red onion, chopped
1 fresh red chilli, chopped
1 clove garlic, crushed
½ cup chopped coriander
Juice of ½ a lemon
Sea salt and freshly ground black pepper, to taste

For the quince-honey paste, purée:

1 T red-wine vinegar
100 g poached quince
2 T honey

Method

Preheat the oven to 140°C.

To a large pan over a medium to high heat, add the avocado oil and butter. When hot, fry the onion until softened.

Add the chicken mince, spices and seasoning, to taste, and fry until golden and all the liquid is absorbed. Remove from the heat and fold in the cranberries, smashed green olives and egg.

Line a rectangular dish with phyllo pastry sheets, then spoon in the chicken mixture and wrap the pastry edges over the mixture to form a parcel.

Bake for 20 minutes, or until warmed through and the pastry is crisp and golden. Remove from the oven and leave to cool slightly before carefully flipping the empanada over onto a tray.

Flip again onto a serving platter, drizzle with chimichurri and serve with quince-honey paste and a chunky radish, feta and red onion salsa.

Spinach lasagne

Kung pao chicken

Durban fish curry

Duck in coriander pancakes with litchi and ginger

Fragrant poached fish on dhal

Fragrant Thai chicken and avocado cups

Grilled lemon grass chicken with Thai curry sauce

Fresh tuna, coriander and goat’s cheese pasta

Angelfish carpaccio with Asian blueberry dressing

Big boy Hanoi burger with cucumber pickle

Pork saute with rice and beans

Smashed Verjuice-roasted potatoes with fragrant smoked pork

New-style BLT sandwich

Chunky vegetables with toasted couscous

Chicken, cranberry and olive empanada with chimichurri

Chicken, cranberry and olive empanada with chimichurri

Ingredients

Method