BAKED CHICKEN EMPANADAS WITH CHORIZO
These irresistible chicken empanadas are deliciously crisp and absolutely loaded with flavour! Featuring a perfectly spiced chicken and chorizo filling encased in a golden homemade pastry and baked to absolute perfection.
Provided by Lucy - Bake Play Smile
Time 1h20m
Number Of Ingredients 15
Steps:
- 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 each 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 condiments such as chutney, guacamole or spicy sauce.
- Place the onion and chorizo sausage into the Thermomix bowl and finely chop for 5 seconds on Speed 8.
- Add the olive oil and the minced garlic and cook for 2 minutes on 90 degrees, Reverse, Speed Soft.
- Add the chicken mince, paprika, cumin and cook for 8 minutes on 100 degrees, Reverse, Speed Soft.
- Add the chopped sun-dried tomatoes and chicken stock and mix for 1 minutes 100 degrees, Reverse, Speed Soft. 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 each 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 condiments such as chutney, guacamole or spicy sauce.
Nutrition Facts : Calories 321 kcal, Carbohydrate 36 g, Protein 11 g, Fat 15 g, SaturatedFat 3 g, Cholesterol 33 mg, Sodium 164 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
CHICKEN AND CHORIZO EMPANADAS
Traditional in South America, Spain and Portugal, empanadas are little pastry pockets with an intensely flavoured savoury filling. They are great eaten any time but make a particularly good tapas-style snack with a cold beer.
Provided by Paul Hollywood
Categories Light meals & snacks
Yield Makes 10
Number Of Ingredients 13
Steps:
- 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 10-12 minutes, or until soft.
- Add the garlic, chorizo, cumin seeds and raisins. Cook over a medium heat for 5-8 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 15-20 minutes, or until golden-brown. Eat them warm, on their own or with a chilli sauce.
POTATO AND CHORIZO EMPANADAS
Provided by Tyler Florence
Categories appetizer
Time 4h15m
Yield 20 empanadas
Number Of Ingredients 19
Steps:
- Put the potatoes in a large pot and cover with cold water; add the salt and bring to a boil, uncovered. Simmer until fork tender, about 15 minutes.
- Meanwhile, place a large skillet over medium flame. Add the chorizo, and cook, stirring for 5 minutes, until the sausage renders its fat and gets crispy. Add the onion and garlic; season with the cumin, oregano, salt, and pepper. Cook and stir for 5 minutes, until the mixture is soft and has a beautiful red color. Pour in the broth and simmer for 3 minutes.
- Drain the potatoes and fold them into the pan, using a wooden spoon, break up the potatoes into nickel-size pieces. Add the olives and raisins and toss everything together; season with salt and pepper, to taste. Allow the filling to cool before filling the empanadas. Serve with cilantro cream.
- In a large bowl, sift together the flour, masa harina, baking powder, and salt. Stir in the melted butter. Gradually add 1/2 cup to 3/4 cup of water, working it in with your hands to incorporate; the dough should be easy to handle and not sticky. Form the dough into a ball, wrap it in plastic, and chill for 30 minutes.
- Lightly flour your rolling pin and counter. Divide the dough in 1/2 so it will be easier to work with and roll it out to 1/8-inch thickness. Using a 4-inch cookie or biscuit cutter, cut out 10 circles of dough; repeat with the other 1/2.
- Spoon 2 generous tablespoons of filling into the center of each pastry circle, leaving a 1/2-inch border. Brush the edges with the egg wash and then fold the dough over in 1/2 to enclose the filling and form a semi-circle. Tightly seal the edges by crimping with the tines of a fork. Chill at least 30 minutes before baking.
- Preheat the oven to 375 degrees F. Place the empanadas on a buttered baking sheet and brush the tops with additional egg wash. Using a fork, prick a few holes in the top of the empanadas for steam to escape. Bake for 30 minutes, until the pastry is golden brown.
- Cilantro Cream
- 1 cup sour cream
- 1/4 cup finely chopped fresh cilantro leaves
- 1/2 lime, juiced Kosher salt and freshly ground black pepper
- In a small mixing bowl, combine the sour cream, cilantro, and lime juice together. Mix thoroughly; season with salt and pepper. Serve with empanadas.
- Yield: 1 cup
CHORIZO EMPANADAS
Provided by Food Network
Categories main-dish
Time 1h20m
Yield 8 servings (3 empanadas each)
Number Of Ingredients 9
Steps:
- For the empanada dough: Add the flour, butter, salt, eggs and 1 cup water to the bowl of a stand mixer fitted with the dough hook. Mix on medium speed until a dough is formed.
- Wrap the dough with plastic wrap and hold at room temperature for 30 minutes.
- For the chorizo filling: Mix together the chorizo, potatoes, cheese and cilantro in a stand mixer fitted with the paddle attachment. Mix until combined, then set aside.
- Lightly flour a work surface and roll the dough out to 1/8-inch thick. Using a 4-inch round cookie cutter, punch out the rounds.
- Wet the dough rounds slightly with water. Place 1 to 1 1/2 ounces of filling on a round. Fold over and crimp with a fork. Repeat until all rounds are filled.
- Heat the oil in a deep-fryer or Dutch oven fitted with a deep-fry thermometer to 350 degrees F.
- Fry the empanadas in batches until golden brown.
CHICKEN EMPANADA WITH CHORIZO, RAISINS, AND OLIVES
Categories Chicken Fruit Olive Pork Poultry Appetizer Side Bake Sauté Dinner Raisin Sausage Gourmet Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings (as part of tapas buffet)
Number Of Ingredients 14
Steps:
- Make filling:
- Pat chicken dry and sprinkle with salt and pepper. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, turning over once, about 6 minutes total, and transfer to a plate. Sauté onions, garlic, and bay leaves in fat remaining in skillet, stirring frequently, until onions are softened, 4 to 5 minutes. Add chorizo and paprika and cook, stirring, 1 minute. Add olives, raisins, wine, and broth and bring to a boil, stirring and scraping up any brown bits. Return chicken to skillet along with any juices accumulated on plate, then reduce heat to moderately low and simmer chicken, covered, turning over once, until tender, 25 to 30 minutes total.
- Transfer chicken to a clean plate. (Sauce in skillet should be the consistency of heavy cream; if it's not, briskly simmer until slightly thickened, about 5 minutes.) When chicken is cool enough to handle, discard skin and bones and coarsely chop meat. Stir chicken into sauce and discard bay leaves. Season with salt and pepper, then cool filling, uncovered, about 30 minutes.
- Form and bake empanada:
- Form dough into a ball, then wrap in oiled plastic wrap (oiled side in) and let stand at room temperature 30 minutes.
- Put oven rack in middle position and preheat oven to 400°F. Grease a 15- by 10-inch shallow baking pan (1 inch deep) with 1 tablespoon oil.
- Divide dough in half, then roll out 1 half (keep remaining dough covered with plastic wrap) on a floured surface with a floured rolling pin into a 15- by 10-inch rectangle and transfer to baking pan. Spread filling evenly over dough, leaving a 1-inch border, and moisten border with water. Roll out remaining dough in same manner, then arrange over filling and press edges together to seal. Roll edges in and press to form a decorative rim. Make a 1-inch hole (a steam vent) in center of empanada.
- Bake empanada 15 minutes, then brush crust with 3/4 tablespoon oil and bake until crust is golden brown, 20 to 25 minutes more. Remove from oven and brush empanada with remaining 3/4 tablespoon oil. Cool 10 minutes in pan on a rack, then slide empanada onto rack using a wide metal spatula and cool to warm.
- Cut empanada into squares and serve warm or at room temperature.
CHORIZO EMPANADAS
We packed browned chorizo and tender onions into rounds of cream cheese dough, then baked 'em until golden brown. Say it with us: Mmmm-panadas!
Provided by My Food and Family
Categories Dairy
Time 1h50m
Yield 24 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400ºF.
- Beat cream cheese and butter in large bowl with mixer until blended. Gradually beat in flour. Shape into ball; wrap in plastic wrap. Refrigerate while preparing empanada filling.
- Cook meat and onions in large skillet on medium-high heat 9 to 10 min. or until meat is done, stirring frequently. Drain. Cool completely.
- Roll out dough on lightly floured surface to 1/8-inch thickness. Use 4-inch cookie or biscuit cutter to cut dough into 24 rounds, rerolling scraps as necessary. Spoon 1 Tbsp. meat mixture onto center of each; brush edge with egg. Fold in half; seal edges with fork.
- Place on baking sheet sprayed with cooking spray. Cut small slits in tops to vent; brush with remaining egg.
- Bake 18 to 20 min. or until golden brown.
Nutrition Facts : Calories 110, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 140 mg, Carbohydrate 6 g, Fiber 0 g, Sugar 0 g, Protein 3 g
CHICKEN CHORIZO SPANISH EMPANADA
Posted for ZWT. I found this recipe on Bitchincamero's blog. A note from her : You can make the dough and filling up to 3 days in advance. In fact, the flavors are better when the chicken has had a day or two in the fridge. Assemble and bake just before serving.
Provided by Boomette
Categories Chicken Breast
Time 3h
Yield 10-12 serving(s)
Number Of Ingredients 17
Steps:
- Make the dough. Whisk the dry ingredients together, then mix in the eggs and shortening until you get crumbs the size of peas (or dipping dots). You can use an electric mixer fitted with the dough hook, or use your hands.
- Place a large piece of plastic wrap on your work surface. Dump the dough crumbles onto the plastic wrap and knead into a cylinder. Tightly cover with another piece of plastic wrap, maintaining the cylindrical shape. Refrigerate for an hour or so.
- While the dough cools, make the filling. Heat a large pot over medium. Once it's hot, add the olive oil, onions, green pepper, garlic and tomatoes. Saute for 10 minutes, or until the onions are soft and translucent. Add the chicken and ham and continue to saute until the chicken is almost cooked through.
- Add the wine and deglaze the bottom of the pot. Cover, reduce the heat to medium-low and simmer for about 20 minutes. Add the chorizo, piquillo peppers and green olives. Cover and continue simmering for another 14 minutes. Remove from heat and let rest until it comes to room temperature.
- Preheat the oven to 400°.
- Roll the dough out between two pieces of plastic wrap intil it's about 1/4-inch thick. Once your dough is rolled out, transfer it into an ungreased casserole dish (we used a large, 8″ by 11″ and 3″ deep dish). Cover the bottom and sides with dough, pushing it up the sides with your fingers if needed.
- Bake the bottom and sides for 15 minutes, then remove from oven and let come to room temperature. Reduce oven temperature to 350°.
- Add the filling to the casserole dish, then cover the top with the remaining dough (like a pie). Bake for 30 minutes. Remove from oven and let stand for 10 minutes. Slice and serve with a big green salad.
Nutrition Facts : Calories 729.4, Fat 32.2, SaturatedFat 8, Cholesterol 124.2, Sodium 1657.9, Carbohydrate 86.8, Fiber 5, Sugar 41.1, Protein 23.7
More about "chicken and chorizo empanadas recipes"
TEX-MEX CHICKEN AND CHORIZO EMPANADAS
From melissassouthernstylekitchen.com
Reviews 5Category Appetizer, Main CourseServings 30Total Time 47 mins
- Meanwhile, in a large skillet, cook the diced onion and peppers in a few drizzles of olive oil. Season with salt and black pepper to your taste. Cook over medium-high heat for 3-5 minutes until softened and beginning to brown. Add the minced garlic. Cook for 1 minute.
- Add the ground chicken, ground chorizo, taco seasoning and cumin. Cook until no pink remains and the meats are fully cooked. Taste and adjust the salt and pepper to your taste. Drain any excess fat from the pan.
- Add the corn, softened cream cheese and chopped cilantro. Continue to cook on low heat just until the cream cheese has melted.
CHICKEN AND CHORIZO EMPANADAS - ANNIE'S NOMS
From anniesnoms.com
Estimated Reading Time 4 mins
CHICKEN-CHORIZO EMPANADAS - CHOWHOUND
From greatist.com
Author Kim Laidlaw
CHICKEN CHORIZO EMPANADAS - THERESCIPES.INFO
From therecipes.info
CHORIZO AND CHICKEN EMPANADAS | RECIPE - PINTEREST
From pinterest.com.au
10 BEST MEXICAN CHICKEN EMPANADAS RECIPES | YUMMLY
From yummly.com
EMPANADAS WITH CHORIZO & POTATO RECIPE | EATINGWELL
From eatingwell.com
CHICKEN AND CHORIZO EMPAñADAS - COUNTRY RANGE
From countryrange.co.uk
CHICKEN-CHORIZO EMPANADAS RECIPE
From pinterest.ca
CHICKEN CHORIZO EMPANADAS - DISCOVERY COOKING
From discoverycooking.com
CHICKEN & CHORIZO EMPANADAS - TALKING MEALS
From talkingmeals.com
HOW TO MAKE CHICKEN AND CHORIZO EMPANADAS - THE ONE POT CHEF
From theonepotchef.com
CHICKEN AND CHORIZO EMPANADAS RECIPE - CREATE THE MOST …
From recipeshappy.com
CHICKEN AND CHORIZO EMPANADAS | RECIPE | CHORIZO EMPANADAS, …
From pinterest.com.au
CHORIZO AND CHICKEN EMPANADAS WITH A CHIMICHURRI SAUCE RECIPE
From womenio.com
CHICKEN EMPANADAS WITH CHORIZO – SMITTEN KITCHEN
From smittenkitchen.com
CHORIZO EMPANADAS - GOYA FOODS
From goya.com
CHICKEN CHORIZO EMPANADAS - WALTER STEWART'S MARKET
From stewartsmarket.com
CHICKEN CHORIZO EMPANADAS WITH MANGO CHILI DIPPING SAUCE
From readyseteat.ca
TASTETORONTO | CHEESY CHORIZO EMPANADAS
From tastetoronto.com
CHICKEN, OLIVE, & CHORIZO EMPANADAS | A HINT OF HONEY
From ahintofhoney.com
CHICKEN AND CHORIZO EMPANADAS RECIPE - FOOD NEWS
From foodnewsnews.com
CHICKEN WITH CIDER INFUSED CHORIZO EMPANADAS
From thespanishradish.com
HATFIELD® CHORIZO EMPANADAS RECIPE - SUGAR SPICES LIFE
From sugarspiceslife.com
JOSé PIZARRO RECIPE: CHICKEN AND CHORIZO EMPANADAS - STANDARD
From standard.co.uk
CHICKEN AND CHORIZO EMPANADAS RECIPE - THE TELEGRAPH
From telegraph.co.uk
CHORIZO EMPANADAS — BUNS IN MY OVEN
From bunsinmyoven.com
CHICKEN AND CHORIZO EMPANADAS RECIPE - PINTEREST.CO.UK
From pinterest.co.uk
CHICKEN & CHORIZO RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
TEX-MEX CHICKEN AND CHORIZO EMPANADAS
From pinterest.com
CHICKEN CHORIZO EMPANADAS WITH MANGO CHILI DIPPING SAUCE
From pinterest.ca
SHRIMP AND CHORIZO BOWL : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
CHICKEN AND CHORIZO EMPANADAS | PIE RECIPES | SBS FOOD
From sbs.com.au
CHICKEN AND CHORIZO EMPANADA – KULINARYA COOKING CLUB
From pinterest.com
CHORIZO EMPANADAS ( EMPANADAS DE CHORIZO ) | COOKING ON THE …
From highlandsranchfoodie.com
CHICKEN MOLE EMPANADAS - EL POPULAR - AUTHENTIC MEXICAN RECIPES
From elpopular.com
CHICKEN CHORIZO EMPANADAS & CHIPOTLE DIPPING SAUCE RECIPE
From culinaryworks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love