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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.