14
Recipes
Spicy Mexican Chicken Empanadas
Makes 8
1 cup shredded rotisserie chicken
1/2 cup grated cheddar cheese
1/4 cup chopped shallots
2 Jalapeno, chopped, seeds and membrane
removed
1/2 cup chopped coriander
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
2 teaspoon hot sauce
Salt and pepper to taste
2 sheets short crust ready rolled frozen pastry
Egg wash (1 egg whisked with 1 tablespoon water)
For the Coriander-Shallot Dipping Sauce
1/2 cup sour cream
1 teaspoon chopped shallots
1/2 cup chopped coriander
1/4 teaspoon cayenne pepper
1/4 teaspoon smoked paprika
Salt to taste
1. DIPPING SAUCE – Combine all ingredients,
chill until required.
2. In a large bowl, combine chicken, cheese,
shallots, jalapeno, coriander, garlic powder,
ground cumin, hot sauce and salt and pepper.
Mix well.
3. Using a 12cm circular cookie cutter, cut out
as many circles as possible from the pastry
sheets.
4. Spoon about 1 tablespoon of the chicken
filling into middle of the dough. Moisten edges
with egg wash.
5. Fold the dough in half over the filling, forming
a half circle, use fingers to gently press and
seal the edges. Use a fork to crimp the edges
together.
6. Brush each empanada with the egg wash.
Place the empanadas in the air fryer.
7. Select ROAST program, adjust TEMPERATURE
200°C, TIME 10 minutes. Press start button.
8. After cooking, carefully remove from the
cooking drawer using heat resistant utensils
and on to a serving plate. Serve with dipping
sauce.
Spinach and Feta Gozleme
Gozleme Dough
2 cups (270g) plain flour
3 tablespoon Greek yoghurt
1/2 teaspoon baking powder
1/2 teaspoon dry yeast
1/2 teaspoon sea salt flakes
2 tablespoon olive oil
1/2 cup (150ml) warm water
extra flour for dusting
To assemble
2 cups baby spinach leaves, chopped
1 cup crumbled feta
Chilli flakes (optional)
Olive oil, for pan frying
Lemon wedges, to serve
1. Gozleme dough - Combine all ingredients except
olive oil in a large bowl. Mix with a spoon until
just combined. Turn onto a floured surface and
knead for a few minutes until smooth.
2. Return to the bowl. Cover with a tea towel and
set in a warm place for about 30 minutes to
prove.
3. Punch down the dough and knead in the olive
oil to get a smooth dough ball. Cover and set
aside for another 30 minutes.
4. Divide dough into 6 balls. Roll each dough ball
into a large rectangle. Dust with extra flour
as needed to avoid sticking. Roll to 3/4mm
thickness or near translucent.
5. Scatter spinach, feta and chilli flakes (if using)
in the centre of the rolled pastry. Fold the ends
over like an envelope, brushing with water to
seal and pinch the pastry.
6. Dust the folded gozleme lightly with extra flour
and gently roll it out, using a rolling pin, to
three times the folded size.
7. Cut the gozleme to size to fit the cooking
drawer, spray the gozleme with olive oil spray
and place in the air fryer.
8. Select the ROAST program, adjust
TEMPERATURE 180°C and TIME 8 minutes.
Press start button.
9. After cooking, carefully remove from the
cooking drawer using heat resistant utensils
and cut into triangles (or squares). Serve hot
with lemon wedges.
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