Recipe 1: Chicken and Chorizo Empanadas from BBC Food

Summary: This recipe for chicken and chorizo empanadas from BBC Food is a delicious take on the classic South American dish. The filling consists of flavourful ingredients such as chicken thighs, onion, garlic, chorizo, cumin seeds, raisins, salt, and pepper. The empanada dough is made with unsalted butter, plain flour, salt, and beaten egg.

Ingredients:

• For the filling:

• Chicken thighs

• Olive oil

• Onion

• Garlic cloves

• Chorizo sausage (sliced)

• Cumin seeds

• Raisins

• Salt & Pepper to taste

• For the pastry:

• Unsalted Butter

• Plain Flour

• Salt

• Beaten Egg

Process:

• To make these mouthwatering empanadas, start by preheating your oven to 200°C/180°C fan/gas mark 6.

• In a large pan over medium heat, heat some olive oil. Add in chopped onions and minced garlic. Cook until they become soft. Then add sliced chorizo sausage, cumin seeds, raisins, salt & pepper. Stir well to combine all the flavours together.

• While that’s cooking, you can start preparing the pastry. In a large mixing bowl, rub unsalted butter into plain flour until it resembles breadcrumbs. Season with salt. Next, pour over beaten egg. Mix everything well to completely incorporate all ingredients. Knead the dough lightly on a clean surface until you have a smooth ball. Wrap it in foil and refrigerate for 30 minutes.

• Once your filling is ready, take out the refrigerated dough. Roll it out on the clean surface using a rolling pin. The rolled-out pastry must be a thickness of about 3mm. Use around a 10cm round cutter to cut out discs from the dough.

• Place a heaping tablespoon of the filling in the centre of each pastry disc. Fold over the dough to create a half-moon shape. Press down the edges with your fingers or use a fork to seal them tightly.

• Transfer the empanadas onto a baking tray lined with parchment paper. Brush the tops with beaten egg to give them a glossy finish. Bake in the preheated oven for about 20-25 minutes, or until they turn golden-brown and crispy.

• Once baked, take them out of the oven and let cool slightly before serving. These chicken and chorizo empanadas are best enjoyed warm, served alongside chilli sauce for an extra kick.

These deliciously golden-brown treats make for great appetizers at parties or as part of a cosy dinner at home. The combination of tender chicken thighs, spicy chorizo sausage, and flavourful spices creates an explosion of flavours in every bite. So why not try making these mouthwatering Chicken and Chorizo Empanadas from BBC Food? They’re sure to be a hit!

Recipe 2: Baked Chicken Empanadas with Chorizo from Bake Play Smile

This recipe for baked chicken empanadas with chorizo is a delicious and flavourful twist on the classic dish. The empanadas are described as being crisp, golden-brown, and loaded with mouthwatering flavours. Let’s dive into the key ingredients and step-by-step process to create these delectable treats.

Ingredients:

• Onion

• Chorizo

• Garlic

• Chicken mince (ground chicken)

• Paprika

• Cumin powder

• Sun-dried tomatoes

• Chicken stock

Pastry Ingredients:

• Plain flour

• Olive oil

• Baking powder

• Salt

• Water

Process:

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Filling Preparation:

• Start by sautéing finely chopped onion in a pan until it becomes translucent.

• Add sliced chorizo sausage along with minced garlic to the pan.

• Cook until the chorizo releases its oils and turns slightly crispy around the edges.

• Next, add ground chicken mince to the mixture along with paprika, cumin powder, sun-dried tomatoes, and some salt according to taste preferences.

• Tip: You can adjust spices based on your preference or add additional herbs like oregano or thyme for extra flavour depth!

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Pastry Preparation:

• In a mixing bowl, combine plain flour, baking powder, salt, and olive oil.

• Gradually pour water while kneading until you get smooth dough.

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Assembling & Baking:

…

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Serving Suggestions:

These baked chicken empanadas make an excellent appetizer or main course option! Serve them warm alongside fresh salsa verde or chimichurri sauce for dipping. Additionally, you could also serve them over salad greens drizzled lightly with lemon vinaigrette for a light and refreshing meal.

Storing: If you have any leftovers, store them in an airtight container in the refrigerator. They can be reheated in the oven or microwave when ready to enjoy again!

These baked chicken empanadas with chorizo are sure to impress your family and friends! The combination of flavours from the spicy chorizo sausage, tender chicken mince, and aromatic spices creates a truly irresistible dish. Give this recipe a try and experience these deliciously crisp empanadas for yourself!

Recipe 3: Chicken Empanadas with Chorizo from Smitten Kitchen

This recipe for chicken empanadas with chorizo from Smitten Kitchen provides a delightful twist on the classic dish. The filling consists of succulent roasted chicken thighs, flavourful chorizo, aromatic onion and garlic, fragrant cumin seeds, plump raisins, and a touch of salt and pepper. The empanada dough is made using unsalted butter to create a rich pastry that encases the delicious filling.

Ingredients:

• Chicken thighs

• Olive oil

• Onion

• Garlic

• Chorizo

• Cumin seeds

• Raisins

• Salt

• Pepper

• Unsalted butter

• Plain flour

• A beaten egg

Process:

• Preheat your oven to the specified temperature.

• Roast the chicken thighs until they are cooked through and tender.

• In another pan or frying pan over medium heat, add olive oil followed by chopped onions; sauté them until translucent before adding minced garlic cloves into it.

• Add sliced chorizos along with cumin seed in this mixture and cook until everything gets well combined.

• Once done, remove it from the flame and let it cool down completely. Then mix shredded roast chickens, raisins, salt, and pepper together. Keep aside while you prepare the dough.

• In a separate bowl, combine plain flour, unsalted melted butter, and beaten eggs. Knead all the ingredients properly so that no lumps remain behind. Once ready, keep covered under a damp cloth for a few minutes (10 min) to rest up a little bit.

• Roll out small portions of dough onto a floured surface, making sure the thickness remains even throughout each disc-shaped piece created. Hereafter, fill these discs one at a time, placing a spoonful amounting to around two tablespoons worth of the prepared stuffing. Fold the edges, sealing tightly, and press gently against fork tines dipped lightly in water if needed. Repeat the same process again and again until the entire dough gets utilised.

• Brush the empanadas with beaten egg to give them a beautiful golden-brown colour when baked in the oven.

• Bake these filled pastries until they turn crispy and golden brown, which usually takes around 20-25 minutes.

• Once done, remove from the oven and let cool down for a few seconds before serving warm on their own or alongside chilli sauce as per your preference.

Serving Suggestions:

These chicken empanadas with chorizo are best enjoyed while still warm. They can be served on their own as a delicious snack or appetizer, perfect for parties or gatherings. Alternatively, you can serve them alongside a spicy chilli sauce to add an extra kick of flavour.

Enjoy these delectable chicken and chorizo empanadas that combine savoury flavours and flaky pastry!

References

• https://www.bbc.co.uk/food/recipes/chicken_and_chorizo_26918

• https://bakeplaysmile.com/chorizo-chicken-empanadas/

• https://smittenkitchen.com/2007/04/chicken-empanadas-with-chorizo/