Ingredients

• 80ml (1/3 cup) water
• 1 small brown onion, finely chopped
• 1 garlic clove, crushed
• 1/2 200g jar taco sauce (Old El Paso brand)
• 1 tablespoon finely chopped drained bottled jalapeno chillies (Sandhurst brand)
• 1 teaspoon dried oregano leaves
• 1 small (about 150g) chicken breast fillet, finely chopped
• 1 tablespoon drained capers, chopped
• 140g (3/4 cup) yellow polenta (cornmeal)
• 135g (3/4 cup) self-raising flour
• 1/4 teaspoon salt
• 40g butter, chopped
• 80ml (1/3 cup) water
• 1 tablespoon milk, to brush

Method

• Step 1 Combine water, onion and garlic in saucepan, bring to boil over medium heat. Reduce heat to low and cook, covered, stirring occasionally, for 7 minutes or until onion is soft.
• Step 2 Stir in taco sauce, chillies and oregano. Simmer, covered, stirring often, for 3 minutes or until thick. Add chicken and capers, and cook, stirring, for a further 3-5 minutes or until chicken just turns white. Transfer to a heatproof bowl and place in the fridge to cool.
• Step 3 Combine polenta, flour and salt in a medium bowl. Rub in the butter with fingertips. Add water and use a round-bladed knife to mix until the mixture begins to cling together. Use hands to bring pastry together. Knead gently on a lightly floured surface until smooth.
• Step 4 Line baking tray with non-stick baking paper. Cut pastry evenly into 12 portions. Roll a portion into a 12cm diameter disc. Brush edge with a little milk and place a heaped tablespoonful of filling in the centre. Fold pastry in half to enclose filling and press edges together to seal. Trim edge. Place on baking tray and use a small sharp knife to cut 3 small slits in the surface. Repeat with remaining pastry and filling.
• Step 5 Preheat oven to 200°C. Brush each empanada with a little milk and bake in preheated oven for 25 minutes or until lightly coloured. Serve warm or at room temperature.