Chicken and chorizo empanadas

Traditional in South America, Spain and Portugal, empanadas are little pastry pockets with an intensely flavoured savoury filling. They are great eaten any time but make a particularly good tapas-style snack with a cold beer.


For the filling

  • 4 chicken thighs, on the bone and skin on
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • 100g/3½oz British-style chorizo, finely diced
  • ½ tsp cumin seeds
  • 50g/1¾oz raisins
  • salt and pepper

For the empanada dough

  • 150g/5½oz unsalted butter
  • 300g/10½oz plain flour
  • large pinch salt
  • 1 free-range egg, lightly beaten
  • beaten egg, to finish

Leave a Reply

Your email address will not be published. Required fields are marked *