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Chicken and Chorizo Empanadas


  1. Add the chicken breasts to an oiled baking tray and coat with fajita seasoning
  2. Bake in a pre-heated oven (180°c) until cooked through
  3. Leave to cool before shredding with a fork
  4. Heat the Olive oil in a frying pan and add the onion and jalapeno peppers
  5. Fry until softened and add the garlic and chorizo
  6. Add the cumin, chilli powder and season to taste
  7. Create a stock out of the bouillon and water
  8. Pour in the stock and cook down on a low heat until the liquid is absorbed
  9. Remove from heat and fold in the shredded chicken, cheese and egg and allow to cool
  10. Flour a work surface and roll out the puff pastry until it’s about 5mm thick
  11. Cut rounds of approx. 4-5”
  12. Take a spoon of the chicken mix and place in centre of each round leaving the edge clear
  13. Egg was the edge of the dough
  14. Fold the dough over to create a half moon shape
  15. Press the edges together using the end of a fork to crimp the edges
  16. Repeat until all the mix is used
  17. Brush the top of each empanada with the egg wash
  18. Bake in a pre-heated oven (180°c) for 15-20 minutes or deep fry for 6-8 minutes or until golden