CHICKEN, CHORIZO & HARISSA EMPANADAS
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
11/3 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.
2 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 the harissa to taste; cook, stirring, for a further 1 minute or until fragrant. Cool.
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