Chicken with cider infused chorizo empanadas
Empanadas originate from the Galician region of northern Spain and often feature delicious fillings made with local ingredients of the area. This chicken with cider infused chorizo empanadas recipe draws inspiration from two famous dishes found in the northern corners of Spain: the empanada from Galicia, and Chorizo a la sidra (Chorizo cooked In cider) found in Asturias.
Ingredients
For the empanada pastry
- 17.5 oz / 500 g plain flour
- 1 tsp fine salt
- 7 oz / 200 g cold unsalted butter cubed
- 2.5 fl oz / 75 ml cold water
- 2 tsp white wine vinegar
- 1 egg
- 1 additional egg beaten, to glaze
For the chicken with cider infused chorizo empanada filling
- 3 tablespoons of olive oil
- 1 onion finely chopped
- 3 cloves of garlic crushed
- 3.5 oz / 100 g chorizo diced
- 3.5 fl oz / 100 ml cloudy cider
- 7 oz / 200 g cooked chicken roughly chopped
- 2 tbsp Mayonnaise mixed with a little Olive Oil
- 4.5 oz 125 g pitted black and green olives halved
- 1 tomato grated and skin discarded
- 1 tablespoon of sweet Spanish paprika
- Squeeze of lemon juice
- Handful of chopped flat leaf parsley
- Salt and white pepper for seasoning
- 1 tablespoon of crushed Chilli flakes optional for some spice
Instructions
To make the empanada pastry
- In a large bowl, add the flour and salt, and slowly add the butter, mixing it with your fingers until it resembles breadcrumbs.
- Next, in a separate small bowl, beat the egg and mix with the cold water and vinegar. Mix in quickly with the flour and butter mixture. Bring the ingredients together with your hands and knead until the ingredients form a smooth dough.
- Shape into a disc, wrap with clear film, and chill for an hour.
To prepare the chicken with cider infused chorizo empanada filling
- First, in a large frying pan, heat some of the olive oil on medium-high heat. Add the onions and fry until soft and slightly golden. Add the grated tomato and the garlic with a tablespoon of sweet paprika and lower heat to medium. Cook for around 4-5 minutes.
- Next, add the chorizo and cider and simmer for around 6-7 minutes or until the cider has evaporated.
- Remove from the heat and add the diced cooked chicken pieces and mix well.
- Once cooled, move the pan ingredients into a mixing bowl and add the mayonnaise, lemon juice, olives, some chopped parsley, the rest of the olive oil with some seasoning to taste. Mix well and set aside for use later.
- Preheat the oven to 356°F (180°C) in preparation for the next step.
Making the empanadas
- Use a rolling pin to roll out your pastry. (skip this step if you’re using store bought empanada pastry). Ensure the pastry is even and thin, around 1-2mm is ideal. Use a small plate and a sharp knife to divide the pastry into small circular disks around 4 inches in diameter. Once you have made a disk, cover it with a small piece of parchment paper to keep it separated.
- Beat one egg in a small bowl, we’ll use this for sticking the empanadas and for glazing. Set aside with a glazing brush at the ready.
- Lay out one empanada disk and lightly glaze the perimeter (½ inch or so is perfect.
- Next, use a teaspoon to scoop some of the filling onto the center of the disk.
- Gently fold the pastry in half and crimp the edges slightly with a fork (or your fingers for a more authentic look).
- Glaze with a little beaten egg and add to a baking tray lined with parchment paper.
- Repeat steps until you have the desired amount of empanadas.
- Bake for 15 minutes and check on the empanadas. If not golden enough, bake for an additional 3-4 minutes at 410°F (210°C). Remove from the oven once done and allow to cool for 10 minutes before serving (the filling will be piping hot!).
Notes
Chicken with cider infused chorizo empanadas-nutrition facts