Ingredients
500g white potatoes, quartered
1 jar Beerenberg Slow Cooker Spanish Chicken
1 cup frozen peas
½ bunch coriander, leaves roughly chopped
5 sheets shortcrust pastry, each cut into four squares
1 egg, lightly beaten
Directions
Place the potatoes in a microwaveable dish and cover with cling film. Cook in the microwave for 12 minutes or until soft.
Transfer the potatoes to a large bowl and add the Beerenberg Slow Cooker Spanish Chicken sauce, peas and coriander. Mix to combine.
Preheat the oven to 180°C and line two baking trays with non-stick paper. Place 2 tablespoons of the potato mixture onto the centre of a shortcrust pastry square. Fold in half into a triangle shape before curling over the edges. Place onto the prepared baking tray. Repeat until all of the mixture has been used.
Lightly brush the empanadas with egg. Place in the oven for 12 minutes or until the pastry is golden.
