These oven-baked Chorizo and Chicken Empanadas are absolutely bursting with flavour! Crispy on the outside and totally delicious on the inside!
Holy bajeeebez! Let me see if I can do these crazy, freaking delicious Chorizo and Chicken Empanadas justice by tell you just how good they are. Think of the yummiest thing ever… and then double it and we’re nearly there.
Honestly, these oven-baked bites of perfection are seriously addictive. In fact, there’s a fair chance I’m going to start having dreams about these Chorizo and Chicken Empanadas with sun-dried tomatoes and the crispiest pastry.
Ohhhhh that pastry! Do not even get me started! It’s soooo completely not oily at all. It’s just deliciously crisp, golden and drool-worthy.
But of course, the pastry doesn’t out-do the filling in these Chorizo and Chicken Empanadas. Nope the filling definitely holds it’s own. It’s packed full of flavour and there’s no way you won’t be able to stop yourself from sneaking a few mouthfuls as you go.
This recipe makes about 20 empanadas – perfect if you’re having a party! But if it’s just you and your family, you can always pop any leftovers in the freezer – they taste just as good reheated.
And to finish off these delicious Chorizo and Chicken Empanadas, it’s all about the chutneys, hot sauces, guacamole… anything!!! Go for big bold flavours for a kick-ass meal!
Chorizo and Chicken Empanadas - Conventional Method
These oven-baked Chorizo and Chicken Empanadas are absolutely bursting with flavour! Crispy on the outside and totally delicious on the inside!
Ingredients
- 2 tbs olive oil
- 1 onion, finely chopped
- 1 chorizo sausage, chopped
- 2 tsp minced garlic
- 350 g chicken mince
- 2 tsp paprika
- 1 tsp cumin powder
- 100 g finely chopped sun-dried tomatoes
- 1 tbs chicken stock
- For the pastry
- 750 g plain flour
- 150 g olive oil
- 1 tsp baking powder
- pinch of salt
- 300 g cold water
- 1 egg, for brushing the pastry
Instructions
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Heat the olive oil in a frying pan over medium heat.
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Add the onion, chorizo and garlic and cook for 1-2 minutes or until fragrant.
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Add the chicken mince, paprika, cumin, sun-dried tomatoes and chicken stock and cook for 3-4 minutes or until cooked through.
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Set the mixture aside in a bowl to cool completely.
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To make the pastry, place the plain flour, olive oil, baking powder, salt and water into a food processor and mix until combined.
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Knead on a lightly floured surface for 2 minutes or until it comes together in a bowl. Allow the pastry to rest for 30 minutes.
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Preheat oven to 200 degrees celsius (fan-forced).
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Roll the pastry out until it's 2mm thick. Cut out 12cm diameter circles and set aside.
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Place a heaped tablespoon of the mixture into the middle of one of the pastry circles.
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Brush the visible pastry around the edges with water.
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Fold the pastry over to make a half-circle shape. Use a fork to crimp the edges together.
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Place onto a flat baking tray and continue with the remaining pastry circles and mixture.
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Brush the pastry with a lightly beaten egg.
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Bake for 20 minutes or until golden.
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Serve with chutney, guacamole or spicy sauce.
Recipe Notes
The empanadas can be frozen after cooking.
Chorizo and Chicken Empanadas - Thermomix Method
These oven-baked Chorizo and Chicken Empanadas are absolutely bursting with flavour! Crispy on the outside and totally delicious on the inside!
Ingredients
- 20 g olive oil
- 1 onion, halved
- 1 chorizo sausage, chopped
- 2 tsp minced garlic
- 350 g chicken mince
- 2 tsp paprika
- 1 tsp cumin powder
- 100 g chopped sun-dried tomatoes
- 1 tbs chicken stock
- For the pastry:
- 750 g plain flour
- 150 g olive oil
- 1 tsp baking powder
- pinch of salt
- 300 g cold water
- 1 egg, for brushing
Instructions
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Place the onion and chorizo sausage into the Thermomix bowl and finely chop on Speed 8, 5 seconds.
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Add the olive oil and the minced garlic and cook on 90 degrees, 2 minutes, Reverse, Speed Soft.
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Add the chicken mince, paprika, cumin and cook on 100 degrees, Reverse, Speed Soft, 8 minutes.
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Add the chopped sun-dried tomatoes and chicken stock and mix on 100 degrees, Reverse, Speed Soft, 1 minute.
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Set the mixture aside to cool completely.
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To make the pastry, place the flour, baking powder and salt into a clean and dry Thermomix bowl and set the machine to Knead (Interval function), 1 minute and 30 seconds. While the machine is kneading, slowly add the olive oil through the hole in the lid. Continue mixing until the dough resembles crumbs.
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Knead for a further minute while adding the water through the hole.
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Place the dough onto a lightly floured board and knead into a ball. Set aside for 30 minutes.
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Preheat oven to 200 degrees celsius (fan-forced).
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Roll the pastry out until it's 2mm thick. Cut out 12cm diameter circles and set aside.
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Place a heaped tablespoon of the mixture into the middle of one of the pastry circles.
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Brush the visible pastry around the edges with water.
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Fold the pastry over to make a half-circle shape. Use a fork to crimp the edges together.
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Place onto a flat baking tray and continue with the remaining pastry circles and mixture.
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Brush the pastry with a lightly beaten egg.
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Bake for 20 minutes or until golden.
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Serve with chutney, guacamole or spicy sauce.
Recipe Notes
The empanadas can be frozen after cooking.
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