DAY 6
These are tasty Mexican versions of an old favourite, packed with chicken and chipotle to bring a bit of spice to your party platters. Make them small for canapes, or big to add a punch to your smorgasbord.
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Got the perfect pastie recipe? Email janine.graham@fairfaxmedia.com.au to share it!
Chimichanga pasties
- 1 chicken breast
- 3-4 cups chicken stock
- 1 brown onion diced
- 2 cloves garlic finely chopped
- 2 red chillies finely chopped
- 1 tsp chipotle powder
- 1 tsp cumin powder
- 2 tsp coriander
- ½ tsp cloves
- 1 cup black beans
- 2 tbsp ricotta
- 1 tin onion and garlic tomatoes
- Handful fresh coriander, chopped
- Salt to taste
- Shortcrust pastry, store bought
Method:
►Poach the chicken in the stock and shred.
►In a frypan on a low to medium heat add onions, garlic and a drizzle of oil, let onions soften, add chillies, beans, spices and ricotta, mix together add tomatoes add a pinch of salt, add coriander and shredded chicken, mix through turn off heat.
Pastry shortcrust
Cut pastry into circles for traditional pastry shapes, turnovers or rolls. Fill, seal edges, glaze with an egg wash, and cook at 180C-200C until golden brown.
Recipe: Country Women’s Association
