Baked Chicken & Chorizo Empanadas

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– Olive oil – Onion – Chorizo – Garlic – Chicken  – Paprika – Cumin powder – Sun-dried tomatoes  – Chicken stock For the pastry – Flour – Olive oil – Baking powder – Salt – Egg

Ingredients

what you'll need:

Make the Filling

Cook the onion, chorizo and garlic in a little olive oil and for for 1-2 minutes. Add the chicken mince, paprika, cumin, sun-dried tomatoes and chicken stock and fry until cooked through.

Make the Pastry

Place the plain flour, olive oil, baking powder, salt and water in to a food processor, and mix until combiined. 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.

Assemble the Empanadas

Place a heaped tablespoon of the chicken mixture into the middle of each one of the pastry circles. Fold the pastry over to make a half-circle shape. Use a fork to crimp the edges together. Brush the pastry with a lightly beaten egg.

Bake

Bake for 20 minutes or until golden at 200 degrees C.

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