Easy, Cheesy, Chicken Empanadas

Sponsored by Steggles

Meet my Nanna Marion. Sitting on her lap is my cousin Thomas and my sister Lizzy is rocking the red pants. And sporting her awesome coke bottle glasses? Well that would be my good self!

Nanna was the nicest woman in the world. A farmer’s wife, she raised six kids on the farm. Not an easy gig, but she was the best grandma a gal could ask for! Most of my favourite memories as a kid included Nanna and the time spent on their little property that they lived on in their retirement.

I remember this particular day. Just out of shot was a transistor radio and a can of Tab Cola. We had driven to one of the local dams near Kootingal and had a picnic. We all played and swam until the sunset and then it was back to Nanna’s to bunk down for the night in our couch fort.

Simple, sweet memories.

I asked my kids what their favourite memories were when they were little.

Jack – “When I had my sixth birthday party and Adam taught everyone how to catwalk model and going out to Nagyi and Papa’s place at Grose Vale”

Horatio – “Going out to Nagyi’s. Our family holidays to Hyams Beach and Fiji.”

I thought it was quite interesting that there was a similar theme to mine. Hanging out with family. Which makes me wonder that they will remember in a few years time about what we are going through right now. I am pretty sure they will remember me hiding the wifi cord when things got a little rowdy.

Hiding the wifi cord is what happens when I feel that we are all a little disconnected and it does happen. There is not such thing as a perfect family and time, whether it is just a snippet here or there, that time should be treasured. Sure, I get a lot of push back, and when I holler out “Family Walk in ten minutes!” there is quite often a bit of objection, but it is quick to pass.

As you know I have been working with Steggles, who have been investing their own time into researching time, quality time that families spend together. With the ever-changing modern world, family is still my number one and food is a connector that brings us all together.

And you also know that my good mate Mrs. Goodman has been squirreling away in her kitchen coming up with knock-your-taste-buds-out-of-the-ballpark recipes and this one, well let’s just say I ate six.

Ingredients:

2x cups of chopped, skinned leftover Steggles roast chicken

1/4 x cup finely chopped spring onions

1/4 x cup chopped, roasted red peppers (shop-bought are fine)

2x tbl sp chopped pickled jalapeños

1/2 cup grated cheddar melt blend cheese

1/2 cup grated gruyere cheese. If unavailable, Parmesan will work.

125g cream cheese, softened or chopped in cubes

1x heaped tbl sp cornflour

1x tsp salt

1x tsp pepper

1x tsp garlic powder

2x tsp Mexican spice mix – an extra tsp of chilli powder may be added to ramp up the heat!

1.5 x cups chicken stock

4x sheets of shop-bought shortcrust pastry

1x egg

Method:

Preheat oven to 180deg.

Place chopped chicken, spring onions, peppers, jalapeños and the cheeses into a bowl.

Sprinkle in and stir through the salt, pepper, garlic powder, Mexican spice and chilli (optional) and put it aside.

Bring the chicken stock to a boil in a saucepan and whisk in cornflour and cream cheese. Let it come back to the boil and whisk continuously. It should thicken substantially in 3-4 minutes to the consistency of a really thick béchamel.

Pour the sauce over the chicken mix, stir through and let it cool slightly. It should form a firm and sticky filling.

Slice each sheet of thawed shortcrust pastry into 4 squares.

Place a heaped tablespoon of filling, say a squash ball size, into the centre of a pastry square and fold it over to form a triangle. Squash down the open sides to seal them and crimp the edges over to reinforce the seal. If struggling to crimp, pressing the edge down with a fork will also seal them.

Place on a baking tray prepared with baking paper – 8 to a tray.

Pierce each empanada with a fork to create steam holes.

Whisk up one egg and brush over each pastry to glaze.

Bake for 22-25mins until golden brown.

Remove and cool a little on a wire rack.

Serve with a chunky tomato and avocado guacamole and your favourite Mexican salsa as a dipping sauce.

Yes, six of them. They were so tasty and a great way to use up leftover roasted chook. TEN OUT OF TEN MRS. GOODMAN!

For all of Mrs. Goodman’s exclusive recipes for Steggles, Please click here.

Competition

Steggles are big supporters of quality family time so they are giving 10 WoogsWorld Readers the chance to win 10 x Hoyts movie tickets each.

All you need to do to enter is share your own family quality fun times.

To enter, share a photo of you and your gang on The WoogsWorld Facebook Page. Make sure you hashtag #stegglerfor #qualitytime and #woogxsteggles

 Do you ever cook with your kids?

Do you ever let them lose in the kitchen?

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  • Heidi D

    They sound really good, will have to give them a try. My 14 year old daughter isn’t a big fan of the kitchen. She will make an egg or something on toast, throw a few nuggets in the oven or whip up a bowl of porridge or semolina if she absolutely has to. She would prefer to sit back & let the food come to her …… before she rejects it 😬

    • My youngest one is the most fussy eater on the planet (but he ate these!) I know your pain though. Power on Mamma xxx