- 375g plain flour
- 220g chilled butter , chopped
- 2 eggs , beaten
- 1 tbsp oil
- 250g baking potatoes, peeled and cut into approx 1cm cubes
- 1½ tbsp mild curry powder
- 1½ x 220g packs cooked chicken breast, cut into 2cm pieces
- 4 spring onions, roughly chopped
- 250g korma curry sauce (from a 500g jar)
- 3 tbsp mango chutney
Tip the flour into a bowl with 1 tsp salt and add the butter. Rub the butter and flour with your fingertips until crumbly. Add the eggs and 100ml cold water, bring together to a dough then turn out onto a floured surface and begin to knead until soft and smooth. Cover with cling film and put in the fridge to rest for 20 mins.
Heat the oil in a large, deep frying pan over a medium heat and cook the potato for 5 mins. Add the curry powder and cook for 1 min until fragrant but the potato is just underdone.
Transfer to a bowl with the chicken, spring onions, korma sauce and mango chutney. Gently mix to combine.
Heat the oven to 180C/160C fan/gas 4. Divide the dough into four portions and roll out each one into a thin sheet. Use a 10cm biscuit cutter to cut out discs. Place 1 tsp of filling in the centre of each disc, wet the edges, pinch both sides up and fold in half to seal. Use a fork to crimp the edges.
Arrange on a lined baking tray, brush with beaten egg and bake for 20 mins. When the empanadas are ready, remove from the oven and cool for 5 mins before serving.