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Chicken & chorizo empanadas

Chicken & chorizo empanadas

 Ingredients for 12 empanadas:


360g chicken thighs (boneless and skinless)
150g of cooking chorizo, sliced into pieces
1 onion, finely dice
1 red peppers, finely dice
2 garlic cloves, finely chopped
½ tsp spicy Smoked paprika
150g of tin chopped tomatoes
½ tsp spicy paprika
1 tsp dry oregano
1 tbsp fresh herbs ( I used parsley and thyme), chopped
70g Olives, chopped
Zest of half an orange
A pinch of ground cumin and fennel
Olive oil

400g plain flour
150g cold butter, diced
1 egg, beaten, plus extra for an egg wash

You can also buy Argentinian empanada pastry discs through :


If you are making the empanada pastry (the bought one is very good too! I like buying a few packs and keeping them in the freezer, very handy to have!):

Sift the flour into a bowl add a pinch of salt. Rub in the butter with your fingertips until the mixture resembles breadcrumbs. Make a hole in the mixture and add the egg to it. Use a knife to mix in the flour to form a dough. Add a splash of cold water to bind it together, if needed.

Briefly knead the dough then bring it together in a smooth ball, cover with cling film and leave to rest in the fridge for 20 minutes.

Roll the pastry out to a thickness of about 3mm and cut out 12 discs. Cover with a damp cloth so they don’t dry out

If using bought pastry discs just let them defrost before using.

Place the chicken thighs in a roasting tray and drizzle some olive oil, ½ tsp of spicy paprika, salt and pepper and toss. Add the chorizo to the tray and roast in a preheated 200c preheated oven for 20 min or until the chicken is cooked through. Remove from the oven and let it cool.

While the chicken is in the oven, sweet the onion and peppers in a saucepan with 2 tbsp of olive oil. Once they start to soften add the garlic, chopped tomatoes, smoked paprika, dry oregano, orange zest, cumin and fennel and cook for another 10 min.  Remove from the heat and let it cool.

Once the chicken is cold, finely chopped the thighs and the chorizo and add it to the saucepan that has the vegetables. Mix well and add the chopped olives and fresh herbs. Taste and adjust seasoning. The mixture needs to be cold before you can start assembling the empanadas.

 Put 2 tbsp. of filling on one half of each disc and fold the other half over, sealing the edges with a little beaten egg and crimping with your fingers as is you were doing a braid.

Place on an oven tray lined with greaseproof paper and brush the empanadas with beaten egg. Bake for 20-25 minutes at 200c until a nice golden brown. 

Serve with chimichurri or with a herby aioli. ENJOY!

See our making empanadas video on Instagram ! 


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