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Chicken & chorizo empanadas

Method

  • Heat a thin layer of olive oil in a heavy-bottomed pan and brown the seasoned chicken on all sides. Remove.
  • Add a little fresh oil to the pan, if needed, and gently sauté the chorizo, onion and garlic until tender, regularly stirring and scraping the bottom of the pan as you do so.
  • Then add the paprika and bay leaves. Stir well and briefly cook to toast.
  • Add the olives and raisins with a decent amount of seasonings and the white wine. Mix well and cook to reduce the liquid quite heavily.
  • Then add the stock, return the chicken and simmer for about 15-20 mins until cooked and the sauce has thickened, turning the chicken now and then.
  • Remove the chicken and dice when cool enough to handle. Then return to the pan with the parsley and stir well. Taste for seasoning. (The mixture should be quite dry.)
  • Set aside to cool a little.
  • When ready, cut the pastry into rounds and beat the egg with the milk.
  • Then paint the pastry edges with the egg wash and spoon a little stuffing in the centre. Fold over the pastry and crimp the edges to seal well.
  • Heat the vegie oil in a deep fryer (or large heavy-bottomed pot) to 180°C and deep fry the empanadas until puffed and golden brown. Drain very well on kitchen paper towels. 
  • Serve with your favourite chutney on the side.
  • nb.  The empanadas can be cooked in the oven if you prefer.

Ingredients

  • olive oil
  • 2 boned, skinless chicken thigh fillets
  • sea salt & freshly ground pepper
  • 1 chorizo, skin removed & diced
  • 1 large onion, finely chopped
  • 2 large garlic cloves, crushed
  • ½-1 tspn smoked (or plain) paprika
  • 2 bay leaves
  • 2 tbsp chopped, pitted green olives
  • 2 tbsp raisins
  • a good splash of dry white wine
  • ½ cup chicken stock
  • 2 tbsp Italian (flat leaf) parsley leaves
  • 3-4 puff pastry sheets
  • vegetable oil for frying
  • 1 egg
  • ¼ cup milk

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm