Chicken, cheese and chipotle
Ingredients
- sour cream, to serve
- guacamole, to serve
- dried chilli flakes
- Maldon sea salt
- 1 Free-range egg
- 250 g chunky cottage cheese
- 2 spring onions, finely chopped
- salt and pepper to taste
- 1 lime, zested and juiced
- 2 tsp chipotle seasoning
- 100 g Oak smoked Stanford full fat hard cheese, grated
- 3 cups chicken, shredded
- 1 tbsp ice cold water
- 3 egg yolks
- 1/2 cup polenta
- 2 tsp salt
- 125 g cold butter, chopped
- 225 g cake flour
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Place flour and salt into a bowl, then rub in the butter until the mixture resembles breadcrumbs.
- Mix in the polenta.
- Add the egg yolks, then mix together to form a dough – if the mixture is too dry, add a little cold water until the pastry comes together into a ball.
- Wrap pastry in cling film and leave to rest in the fridge for 30 minutes.
- Preheat oven to 180ºC.
- Roll the pastry out to 3mm thick. Then cut out 10cm circles.
- Combine the filling ingredients and mix well, then place two spoonfuls of the mixture in the centre of each pastry round.
- Brush the edge with beaten egg, then fold over to encase the filling and form a half-moon shape.
- Crimp the edges to seal then place onto a greased baking tray.
- Brush the tops with more egg wash, then sprinkle with sea salt flakes and chilli flakes.
- Bake in the oven for 30 minutes or until the pastry is golden and crisp.
- Serve with guacamole and sour cream to dip.
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