Chicken & Chorizo Empanadas
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 a bowl – remove MEASURING CUP. 90 seconds, Speed 1. While the machine is kneading, slowly add the olive oil through the hole in the lid.
Step 2
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.
Step 3
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 the mini bowl.
Step 4
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.
Step 5
Add the olive oil and cook at 90 degrees, 2 minutes, Intermittent. MEASURING CUP OUT. Add the chicken mince, paprika, and cumin and cook at 100 degrees, for 8 minutes, Intermittent/Speed 1.
Step 6
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).
Step 7
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.
Step 8
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.
Step 9
Place onto a flat baking tray and continue with the remaining pastry circles and mixture. Brush the pastry with a lightly beaten egg.
Step 10
Bake for 20 minutes or until golden. Serve with your favourite sauce!
Chef’s Tips
Use the ‘Meal Inspirations – Paella’ blend instead of paprika
Chicken & Chorizo Empanadas
Ingredients
- 20 grams Olive oil
- 1 Onion (quartered and peeled)
- 1 chorizo (chopped into quarters)
- 3 Garlic cloves (peeled)
- 350 grams chicken (mince)
- 2 tsp Paprika ( Paella spice blend for a smokey twist)
- 1 tsp cumin powder
- 100 grams Sundried Tomatoes
- 1 tsp Chicken stock powder
FOR THE PASTRY
- 750 grams Plain flour
- 150 grams Olive oil
- 1 tsp Baking Power
- pinch Salt
- 300 grams cold water
- 1 egg (lightly beaten for brushing)
Instructions
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.
Filling
- Set aside for 30 minutes. 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!
