Ingredient

For dough:

Flour 3 cups

Oil 6 tbs

Salt 1 tbs

Sugar 1 tbs

For filling:

Chicken (small cubes) 1 cup

Shangrila Hot Habanero Sauce ½ cup

Shangrila Hot Sriracha Sauce ½ cup

Salt 1 tbs

Capsicum (small cubes) 1 unit

Onion (small cubes) 1 unit

Mushroom (sliced) ½ cup

Sweet corn ½ cup

Black olives (sliced) 4 tbs

Garlic cloves (chopped) 1 tbs

Oil for frying

Cheddar Cheese 1 cup

Mozzarella Cheese ½ cup

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Preparation

Method

In a bowl, add all the ingredients of the dough and kneed it by adding water for a semihard dough. Cover and set aside.

Heat 5 tbs oil in a pan, add chicken and fry for a minute on high heat, add garlic and fry for 2 minutes. Add mushroom, salt, sweet corn, black olives and cook till the liquid dries. Add capsicum, onion, cheddar and mozzarella cheese and mix. Remove from the stove and set aside to cool. Make small balls from the dough, flatten to a round disc. Add 3 tbs of chicken mix on half side of the disc over lap to a half moon shape. Seal the sides by pressing with a fork. Heat oil in a pan and deep fry the empanadas on medium heat for 6 to 8 minutes turning sides once in a while. Serve hot with Shangrila Hot Habanero Sauce.

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