Chorizo and Chicken Empanadas
Chorizo and Chicken Empanadas

Ingredients

Method

  • 4 chicken thighs, skin and bone on
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 1 crushed garlic clove
  • 100g diced chorizo
  • 1⁄2 tsp cumin seeds
  • 50g raisins
  • Salt and pepper
  • For the Empanada Dough
  • 150g butter
  • 300g flour
  • Pinch of salt
  • 1 egg, beaten
  • Heat the oven to 180C. Put the chicken thighs in a roasting dish, season well, and roast for 45 minutes. Set aside to cool.
  • Make the pastry by melting the butter and leaving to cool slightly. Mix the flour and salt together in a bowl, then pour in the butter and the egg. Mix, and add 3-5 tbsp of water as you go until a soft dough is achieved. Knead gently for a couple of minutes, then cover, and set aside.
  • Finish making the filling by cooking the onion for 10 minutes to soften, then adding the garlic, chorizo, raisins and cumin seeds. Cook for 8 minutes more, then remove from the heat. Remove the skin from the chicken, and shred the meat before adding to the chorizo mixture. Season well, then leave to cool completely.
  • Turn up the oven to 200C, and line a baking tray with paper. Roll out the dough to a thickness of 4mm. Cut 10 x 12cm discs, divide the filling between them, and fold over to make a semi-circular parcel. Crimp the edges with a fork to seal, brush with beaten egg, and bake in the oven for 20 minutes. Serve hot with chilli sauce.
2 hr
Makes 10
This recipe pairs perfectly with the Tinto de Rulo 'Pipeno' Pais 2018 from Bio Bio, Chile.

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