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Chicken and Olive Empanadas

Chicken and Olive Empanadas
Prep Time:20 mins
Servings:Makes 8
Cook Time:15 mins
Total Time:35 mins


  • 400g 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


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