Mini chicken empanadas with roasted pepper sauce

Stuffing

• 1 package Exceldor ground chicken
• 2 tbsp. (30 ml) olive oil
• 1 onion, chopped
• 2 cloves garlic, chopped
• 1 tbsp. (15 ml) red wine vinegar
• 1 tbsp. (15 ml) tomato paste
• 1/2 cup (125 ml) chicken broth
• 1 tbsp. (15 ml) smoked paprika
• 1 tbsp. (15 ml) fresh oregano, chopped
• 1 tbsp. (15 ml) fresh parsley, chopped
• Salt and pepper to taste

Roasted pepper sauce

• 2 tbsp. (30 ml) olive oil
• 1 cup (250 ml) roasted peppers in oil, drained
• 4 Italian tomatoes, chopped and seeded
• 1 clove garlic, pressed
• 1 tsp. (5 ml) sambal oelek chili paste
• 1/3 cup (85 ml) toasted slivered almonds
• 1 tsp. (5 ml) lemon juice
• Zest of 1 lemon
• Flat-leaf parsley, chopped
• Salt and pepper to taste

Dough

• Store-bought shortcrust pastry rolled into two 24” x 12” (60 cm x 30 cm) sheets
• 1 egg yolk, beaten
• A little water