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Chicken and Chorizo Empañadas

Cooking Time
45 min Minutes


  • 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.


16 Total
  • 1 tbsp Country Range Olive Oil
  • 25 g Country Range Sliced Green Jalapeño Peppers
  • 5 g Country Range Chicken Bouillon
  • 150 g Country Range Mozzarella and Cheddar Cheese
  • 1 Country Range Puff Pastry Block
  • 0.5 tsp Country Range Ground Cumin
  • 0.25 tsp Country Range Chili Powder
  • 200 ml water
  • 4 Cloves garlic
  • 150 g chorizo sausage, diced
  • 2 Country Range Chicken Breast Fillets
  • 1 Country Range Free Range Medium Egg, boiled
  • 1 Country Range Free Range Medium Egg
  • 25 ml milk
  • Pinch salt
  • Pinch pepper

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