Chicken & Chorizo Empanada Recipe
A savory mix of chicken and spicy chorizo, encased in a golden crust.
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Ingredients
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Filling
Method
Preparation
- 1
Cook the Filling
In a large skillet over medium heat, add the crumbled chorizo and cook until browned. Add the onion, garlic, and red bell pepper, cooking until softened. Stir in the shredded chicken, cumin, smoked paprika, salt, and black pepper. Cook for another 5 minutes, allowing the flavors to meld. Remove from heat and let cool.
- 2
Prepare the Dough
Using store-bought or homemade empanada dough, roll out the dough on a lightly floured surface. Cut into circles about 4-6 inches in diameter.
- 3
Assemble the Empanadas
Place a spoonful of the chicken and chorizo filling in the center of each dough circle. Fold the dough over to create a half-moon shape and crimp the edges to seal.
- 4
Bake the Empanadas
Preheat the oven to 375°F (190°C). Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with an egg wash (1 beaten egg with a splash of water) for a golden finish. Bake for 25-30 minutes or until golden brown.
