Chorizo and Chicken Empanadas

These oven-baked Chorizo and Chicken Empanadas are absolutely bursting with flavour! Crispy on the outside and totally delicious on the inside!

Chorizo and Chicken Empanadas

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.

Chorizo and Chicken Empanadas

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.

Chorizo and Chicken Empanadas

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.

Chorizo and Chicken Empanadas

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.

Chorizo and Chicken Empanadas

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.

Chorizo and Chicken Empanadas

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!

 

If you need some more yummy Thermomix dinner recipes, check out our best-selling ‘Thermomix Dinners eBook Bundle’… 2 great eBooks for just $15! 
The bundle includes:
A Month of Thermomix Dinners
Thermomix Family Dinners & Desserts

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!

Course Dinner
Cuisine Chicken
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 18 serves
Author Bake Play Smile

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

  1. Heat the olive oil in a frying pan over medium heat. 

  2. Add the onion, chorizo and garlic and cook for 1-2 minutes or until fragrant. 

  3. Add the chicken mince, paprika, cumin, sun-dried tomatoes and chicken stock and cook for 3-4 minutes or until cooked through. 

  4. Set the mixture aside in a bowl to cool completely.

  5. To make the pastry, place the plain flour, olive oil, baking powder, salt and water into a food processor and mix until combined. 

  6. 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. 

  7. Preheat oven to 200 degrees celsius (fan-forced). 

  8. Roll the pastry out until it's 2mm thick. Cut out 12cm diameter circles and set aside. 

  9. Place a heaped tablespoon of the mixture into the middle of one of the pastry circles. 

  10. Brush the visible pastry around the edges with water. 

  11. Fold the pastry over to make a half-circle shape. Use a fork to crimp the edges together. 

  12. Place onto a flat baking tray and continue with the remaining pastry circles and mixture. 

  13. Brush the pastry with a lightly beaten egg. 

  14. Bake for 20 minutes or until golden. 

  15. 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!

Course Dinner
Cuisine Chicken
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 20 serves
Author Bake Play Smile

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

  1. Place the onion and chorizo sausage into the Thermomix bowl and finely chop on Speed 8, 5 seconds. 

  2. Add the olive oil and the minced garlic and cook on 90 degrees, 2 minutes, Reverse, Speed Soft. 

  3. Add the chicken mince, paprika, cumin and cook on 100 degrees, Reverse, Speed Soft, 8 minutes. 

  4. Add the chopped sun-dried tomatoes and chicken stock and mix on 100 degrees, Reverse, Speed Soft, 1 minute. 

  5. Set the mixture aside to cool completely. 

  6. 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. 

  7. Knead for a further minute while adding the water through the hole. 

  8. Place the dough onto a lightly floured board and knead into a ball. Set aside for 30 minutes. 

  9. Preheat oven to 200 degrees celsius (fan-forced). 

  10. Roll the pastry out until it's 2mm thick. Cut out 12cm diameter circles and set aside. 

  11. Place a heaped tablespoon of the mixture into the middle of one of the pastry circles. 

  12. Brush the visible pastry around the edges with water. 

  13. Fold the pastry over to make a half-circle shape. Use a fork to crimp the edges together. 

  14. Place onto a flat baking tray and continue with the remaining pastry circles and mixture. 

  15. Brush the pastry with a lightly beaten egg. 

  16. Bake for 20 minutes or until golden. 

  17. Serve with chutney, guacamole or spicy sauce. 

Recipe Notes

The empanadas can be frozen after cooking. 

14 thoughts on “Chorizo and Chicken Empanadas”

  1. Mmmm your Chorizo and Chicken Empanadas look and sound super tasty. I love that they are baked in the oven rather than fried – it makes them so much more healthy that way. 🙂

    1. Lucy Mathieson says:

      Thank you so much!

  2. Sonya says:

    Hi
    I made these without the chorizo and pastry and it was devine!! I’d like to double the recipe and make the pastry this time. Will that work?
    Thx

    1. Lucy Mathieson says:

      Hi Sonya, yes definitely!! Im so glad you liked them!

  3. Sonya says:

    Me again!! I’ve since made it with the pastry & they were 10/10!! Served to a Spanish friend who gave me many compliments. This is in high rotation , thanks again!

    1. Lucy Mathieson says:

      Yay!!! Oh that makes me so happy to hear!!! xx

  4. Rosalie Hall says:

    Do you use fresh chorizo sausage or from deli department.?

    1. Lucy Mathieson says:

      Hi Rosalie, I use the ones from the deli 🙂

  5. Melissa Poole says:

    Would these be ok to make ahead of time and store in the fridge until ready to pop in the oven?

    1. Lucy Mathieson says:

      How long ahead of time would you want to make them? I would actually recommend making them, baking them, storing in the freezer and then reheating. xx

  6. Odette says:

    When you say chicken stiovj, do you mean powder or liquid or the TM stock? Thanks

    1. Lucy Mathieson says:

      Chicken stock powder. xx

  7. Ash says:

    These were easy, super tasty and both my kids ate (1 & 4)! Would say, I did need to add quite a bit more water to get the pastry to come together but once it did it was so easy to work with. Thank you for the recipe!

    1. Lucy Mathieson says:

      So glad you all liked them Ash! Thanks for the lovely comment! xx

Leave a Reply

Your email address will not be published. Required fields are marked *