Chicken & Chorizo Empanadas

Chicken & Chorizo Empanadas

By Melissa Campbell
0:15 To Prep
0:20 To Cook
22 Servings
Average Rating
Difficulty Easy

Quick & easy to prepare - but gone in minutes! Great for entertaining, or even an easy lunchbox snack.

Ingredients

  • 20 grams Olive oil
  • 1 Onion, quartered and peeled
  • 1 chorizo, chopped into quarters
  • 3 Garlic cloves, peeled
  • 350gm chicken mince
  • 2 tsp Paprika ( Paella spice blend for a smokey twist)
  • 1 tsp cumin powder
  • 100 gms Sundried Tomatoes
  • 1 Tbs Chicken stock poweder
  • FOR THE PASTRY
  • 750gms Plain flour
  • 150 gms Olive oil
  • 1 tsp Baking Power
  • pinch Salt
  • 300 gms cold water
  • 1 egg lightly beaten for brushing

Step 1

Pastry –Insert the DOUGH blade & place the flour, baking powder and salt into bowl – remove MEASURING CUP. 90 seconds, Speed 1. 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 60 seconds, 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. Filling - Insert mini bowl in Cook Processor, and PULSE the sundried tomatoes – 5 sec, or until fine. Set aside. Remove mini bowl. Insert Multi Blade, & place the onion, garlic and chorizo sausage into the Cook Processor bowl and PULSE FOR 10 SECONDS. Remove the MULTIBLADE & insert STIR ASSIST. Add the olive oil and cook on 90 degrees, 2 minutes, Intermittent. MEASURING CUP OUT. Add the chicken mince, paprika, cumin and cook on 100 degrees, 8 minutes, Intermittent/Speed 1. Add the chopped sun-dried tomatoes and chicken stock and cook 100 degrees, 1 minute, Intermittent. Set the mixture aside to cool completely. 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 your favourite sauce!

Chef's Tips

Use the 'Meal Inspirations - Paella' blend instead of paprika

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