Chicken and Chorizo Empanadas are savoury, golden pastries stuffed with juicy chicken, smoky chorizo, and bold spices which is perfect for a flavorful handheld treat.
Cooking Time 45
Portions
8
Ingredients
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tbsp Country Range Olive Oil
g Country Range Sliced Green Jalapeño Peppers
g Country Range Chicken Bouillon
g Country Range Mozzarella and Cheddar Cheese
g Country Range Puff Pastry Block
tsp Country Range Ground Cumin
tsp Country Range Chili Powder
ml Water
g Cloves Garlic
g Chorizo Sausage (Diced)
g Chicken Breast Fillets
g Boiled Egg
g Egg
ml Milk Pinch Salt
1
Step 1
Add the chicken breasts to an oiled baking tray and coat with fajita seasoning
2
Step 2
Bake in a pre-heated oven (180°c) until cooked through
3
Step 3
Leave to cool before shredding with a fork
4
Step 4
Heat the Olive oil in a frying pan and add the onion and jalapeno peppers
5
Step 5
Fry until softened and add the garlic and chorizo
6
Step 6
Add the cumin, chilli powder and season to taste
7
Step 7
Create a stock out of the bouillon and water
8
Step 8
Pour in the stock and cook down on a low heat until the liquid is absorbed
9
Step 9
Remove from heat and fold in the shredded chicken, cheese and egg and allow to cool
10
Step 10
Flour a work surface and roll out the puff pastry until it’s about 5mm thick
11
Step 11
Cut rounds of approx. 4-5”
12
Step 12
Take a spoon of the chicken mix and place in centre of each round leaving the edge clear
13
Step 13
Egg was the edge of the dough
14
Step 14
Fold the dough over to create a half moon shape
15
Step 15
Press the edges together using the end of a fork to crimp the edges
16
Step 16
Repeat until all the mix is used
17
Step 17
Brush the top of each empanada with the egg wash
18
Step 18
Bake in a pre-heated oven (180°c) for 15-20 minutes or deep fry for 6-8 minutes or until golden