Chicken and Olive Empanadas

A Spanish inspired recipe that will satisfy the most discerning tastebuds. Save time but don’t compromise on flavour with this easy air fryer recipe, perfect for a quick mid week meal that everyone will love.

Prep Time: 20 minutes
Cook Time: 15 minutes
Serves: 8
Skill Level: easy

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Where to buy Carême Pastry

Ingredients

1 (400g packet) Carême Sour Cream Shortcrust Pastry, defrosted
200g shredded rotisserie chicken
70g pitted green olives, sliced
70g shredded Mexican style cheese (or shredded mozzarella)
1/4 cup chopped fresh coriander
150g Mexican salsa (we used La Costa Chunky Mexican Salsa)
1 egg, beaten

Method

In a bowl combine shredded chicken, olives, cheese, coriander and salsa and mix until combined. Cover and refrigerate until ready to use.
Unroll the pastry and cut into 8 x13cm rounds (you will need to re-roll the pastry trim once to cut the final two rounds). Fill each pastry circle with a heaped tablespoon of the empanada filling. Brush the edges of the pastry circle with a little water, then fold pastry in half over the filling and press down so you have a crescent shape. Twist the edges together to secure the filling, or press down on the edges with the tynes of a fork.
Chill in the freezer for 15 minutes, then cook in two batches of 4 in the Instant Air Fryer for 15 minutes at 180°C* turning over halfway through cooking. Serve warm.