Chorizo and Chicken Empanadas

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!
5 from 3 votes
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Course: Dinner
Cuisine: Chicken
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 18 serves
Calories: 321

Equipment

  • Stove-top or Thermomix
  • Food processor or Thermomix
  • Oven

Ingredients

  • 2 tbs olive oil
  • 1 onion finely chopped
  • 1 chorizo chopped
  • 2 tsp minced garlic
  • 350 g chicken mince
  • 2 tsp paprika
  • 1 tsp cumin powder
  • 100 g sun-dried tomatoes finely chopped
  • 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

Conventional Method

  • Heat the olive oil in a frying pan over medium heat. 
  • Add the onion, chorizo and garlic and cook for 1-2 minutes or until fragrant. 
  • Add the chicken mince, paprika, cumin, sun-dried tomatoes and chicken stock and cook for 3-4 minutes or until cooked through. 
  • Set the mixture aside in a bowl to cool completely.
  • To make the pastry, place the plain flour, olive oil, baking powder, salt and water into a food processor and mix until combined. 
  • 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. 
  • Preheat oven to 200 degrees celsius (fan-forced). 
  • Roll the pastry out until it's 2mm thick. Cut out 12cm diameter circles and set aside. 
  • Place a heaped tablespoon of the mixture into the middle of one of the pastry circles. 
  • Brush the visible pastry around the edges with water. 
  • Fold the pastry over to make a half-circle shape. Use a fork to crimp the edges together. 
  • Place onto a flat baking tray and continue with the remaining pastry circles and mixture. 
  • Brush the pastry with a lightly beaten egg. 
  • Bake for 20 minutes or until golden. 
  • Serve with chutney, guacamole or spicy sauce. 

Thermomix Method

  • Place the onion and chorizo sausage into the Thermomix bowl and finely chop on Speed 8, 5 seconds. 
  • Add the olive oil and the minced garlic and cook on 90 degrees, 2 minutes, Reverse, Speed Soft. 
  • Add the chicken mince, paprika, cumin and cook on 100 degrees, Reverse, Speed Soft, 8 minutes. 
  • Add the chopped sun-dried tomatoes and chicken stock and mix on 100 degrees, Reverse, Speed Soft, 1 minute. Set the mixture aside to cool completely. 
  • 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. Knead for a further minute while adding the water through the hole. 
  • Place the dough onto a lightly floured board and knead into a ball. Set aside for 30 minutes. 
  • Preheat oven to 200 degrees celsius (fan-forced). 
  • Roll the pastry out until it's 2mm thick. Cut out 12cm diameter circles and set aside. 
  • Place a heaped tablespoon of the mixture into the middle of one of the pastry circles. 
  • Brush the visible pastry around the edges with water. Fold the pastry over to make a half-circle shape. Use a fork to crimp the edges together. 
  • Place onto a flat baking tray and continue with the remaining pastry circles and mixture. 
  • Brush the pastry with a lightly beaten egg. Bake for 20 minutes or until golden. 
  • Serve with chutney, guacamole or spicy sauce. 

Notes

The empanadas can be frozen after cooking. 

Nutrition

Calories: 321kcal | Carbohydrates: 36g | Protein: 11g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 33mg | Sodium: 164mg | Potassium: 387mg | Fiber: 2g | Sugar: 3g | Vitamin A: 225IU | Vitamin C: 2.8mg | Calcium: 31mg | Iron: 3.1mg