pâtisserie perfection

CHICKEN, CHORIZO & HARISSA EMPANADAS

“You can also bake these empanadas. Preheat the oven to 200°C/180°C fan. Place the empanadas on a baking-paper-lined oven tray and brush with extra virgin olive oil. Bake for 15 minutes or until golden and heated through.”
Lucy Kelly, Food Editor, AWW FOOD

PREP + COOK TIME 1 HOUR 15 MINUTES (+ STANDING & COOLING) MAKES 25

2 cups (300g) white corn flour (masa harina; see notes)
1 teaspoon table salt
1⅓ cups (330ml) cold water
¼ cup (60ml) extra virgin olive oil
2 medium brown onions (300g), chopped finely
400g chicken thigh fillets, trimmed, chopped finely
140g chorizo sausage, skinned, crumbled finely
2 cloves garlic, crushed
1 tablespoon harissa, approximately (see notes)
¼ cup chopped fresh flat–leaf parsley vegetable oil, for deep–frying salt flakes, to serve

1 Combine masa harina and salt in a large bowl. Add the water; mix to a soft dough. Wrap dough in plastic wrap; stand for 30 minutes.

Meanwhile, heat oil in a large saucepan over medium heat; cook onion, stirring, for 5 minutes or until soft. Add chicken and chorizo; cook, stirring, over medium heat for 5 minutes or until just cooked through. Add garlic and