Chicken And Chorizo Empanadas
These delicious empanadas are filled with a flavorful mixture of roasted chicken, chorizo, raisins, and aromatic spices. Encased in a buttery pastry shell, each bite offers a perfect blend of savory and slightly sweet flavors. Enjoy these golden-brown delights warm and pair them with your favorite dipping sauce for a satisfying meal or snack.
— Constant Cookbook
Ingredients
- 4 chicken thighs
- 1 tbsp olive oil
- 1 onion
- 1 garlic
- 100g/3½oz British-style chorizo
- ½ tsp cumin
- 50g/1¾oz raisins
- and saltpepper
- 150g/5½oz unsalted butter
- 300g/10½oz plain flour
- large pinch salt
- 1 free-range egg
- beaten egg
Instructions
- Heat the oven to 180C/350F/Gas 4.
- For the filling, put the chicken thighs in a small roasting dish, season well all over with salt and pepper and roast for about 45 minutes, or until cooked through. Set aside to cool a little.
- Meanwhile, make the pastry. Melt the butter and leave it to cool slightly. Put the flour in a large bowl and mix in the salt. Pour in the butter and egg. Start mixing, adding 3-5 tablespoons of water as you go, until you have a soft dough. Turn this out onto a clean work surface and knead it gently for a couple of minutes, or until smooth. Return the dough to its bowl, cover and set aside to rest while you prepare the filling.
- To finish the filling, heat the oil in a frying pan over a medium-low heat. Add the onion and cook for 10â12 minutes, or until soft.
- Add the garlic, chorizo, cumin seeds and raisins. Cook over a medium heat for 5â8 minutes, stirring often, until the chorizo is cooked. Remove from the heat.
- Once the chicken thighs are cool enough to handle, remove the skin. Pull all the meat from the bones and chop it roughly. Add to the chorizo mixture. Taste and add salt and pepper if needed (the chorizo is already quite salty), then leave to cool completely.
- Turn the oven to 200C/400F/Gas 6 and line a large baking tray with baking parchment.
- Lightly flour the work surface and roll out the dough to a thickness of 3-4mm. Use a 12cm/4½in cutter or a small bowl to cut out 10 discs. You will probably need to re-roll the offcuts once to get this many. Divide the filling between the discs. Dampen the edges of the dough with water then fold over one half of each disc to make a semicircular parcel. Press the edges together firmly then crimp or press the edges with a fork.
- Put the empanadas on the baking tray and brush with beaten egg. Bake for 15â20 minutes, or until golden-brown. Eat them warm, on their own or with a chilli sauce.
Cook Time
2H
Prep Time
PT30M
Yield
Makes 10
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