Foodie Friday: Dig into these all round well loved crispy Chorizo and Chicken Empanadas for a burst of flavour.

Prep Time: 30 mins

Cook Time: 20 mins

Servings: 18 serves


  • 2 tbs olive oil
  • 1 onion, finely chopped
  • 1 chorizo sausage, chopped
  • 2 tsp minced garlic
  • 350 g chicken mince
  • 2 tsp paprika
  • 1 tsp cumin powder
  • 100 g finely chopped sun-dried tomatoes
  • 1 tbs chicken stock
  • For the pastry
  • 750 g plain flour
  • 150 g olive oil
  • 1 tsp baking powder
  • pinch of salt
  • 300 g cold water
  • 1 egg, for brushing the pastry


  1. Heat the olive oil in a frying pan over medium heat.
  2. Add the onion, chorizo and garlic and cook for 1-2 minutes or until fragrant.
  3. Add the chicken mince, paprika, cumin, sun-dried tomatoes and chicken stock and cook for 3-4 minutes or until cooked through.
  4. Set the mixture aside in a bowl to cool completely.
  5. To make the pastry, place the plain flour, olive oil, baking powder, salt and water into a food processor and mix until combined.
  6. Knead on a lightly floured surface for 2 minutes or until it comes together in a bowl. Allow the pastry to rest for 30 minutes.
  7. Preheat oven to 200 degrees celsius (fan-forced).
  8. Roll the pastry out until it’s 2mm thick. Cut out 12cm diameter circles and set aside.
  9. Place a heaped tablespoon of the mixture into the middle of one of the pastry circles.
  10. Brush the visible pastry around the edges with water.
  11. Fold the pastry over to make a half-circle shape. Use a fork to crimp the edges together.
  12. Place onto a flat baking tray and continue with the remaining pastry circles and mixture.
  13. Brush the pastry with a lightly beaten egg.
  14. Bake for 20 minutes or until golden.
  15. Serve with chutney, guacamole or spicy sauce.