Chicken and Chorizo Empañadas

Method

• 1

  Step 1

  Add the chicken breasts to an oiled baking tray and coat with fajita seasoning.
• 2

  Step 2

  Bake in a pre-heated oven (180°C) until cooked through.
  
• 3

  Step 3

  Leave to cool before shredding with a fork.
• 4

  Step 4

  Heat the olive oil in a frying pan and add the onion and jalapeño peppers.
• 5

  Step 5

  Fry until softened and add the garlic and chorizo.
• 6

  Step 6

  Add the cumin, chilli powder and season to taste.
  
• 7

  Step 7

  Create a stock out of the bouillon and water.
• 8

  Step 8

  Pour in the stock and cook down on a low heat until the liquid is absorbed.
• 9

  Step 9

  Remove from heat and fold in the shredded chicken, cheese and egg and allow to cool.
• 10

  Step 10

  Flour a work surface and roll out the puff pastry until it’s about 5mm thick.
  
• 11

  Step 11

  Cut rounds of approx. 4-5”.
  
• 12

  Step 12

  Take a spoon of the chicken mix and place in centre of each round leaving the edge clear.
• 13

  Step 13

  Egg was the edge of the dough.
  
• 14

  Step 14

  Fold the dough over to create a half moon shape.
  
• 15

  Step 15

  Press the edges together using the end of a fork to crimp the edges.
• 16

  Step 16

  Repeat until all the mix is used.
• 17

  Step 17

  Brush the top of each empañada with the egg wash.
• 18

  Step 18

  Bake in a pre-heated oven (180°C) for 15-20 minutes or deep fry for 6-8 minutes or until golden.