Ingredients

Method

• 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

Ingredients

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.