Chicken and Chorizo Empañadas

Prep Time


Cook Time

45 min




1 1 tbsp Country Range Olive Oil

25 25 g Country Range Sliced Green Jalapeño Peppers

5 5 g Country Range Chicken Bouillon

150 150 g Country Range Mozzarella and Cheddar Cheese

1 1 Country Range Puff Pastry Block

0.5 0.5 tsp Country Range Ground Cumin

0.25 0.25 tsp Country Range Chili Powder

200 200 ml water

4 4 Cloves garlic

150 150 g chorizo sausage, diced

2 2 Country Range Chicken Breast Fillets

1 1 Country Range Free Range Medium Egg, boiled

1 1 Country Range Free Range Medium Egg

25 25 ml milk

Pinch salt

Pinch pepper

Multiply by
  • 1Add the chicken breasts to an oiled baking tray and coat with fajita seasoning.
  • 2Bake in a pre-heated oven (180°C) until cooked through.
  • 3Leave to cool before shredding with a fork.
  • 4Heat the olive oil in a frying pan and add the onion and jalapeño peppers.
  • 5Fry until softened and add the garlic and chorizo.
  • 6Add the cumin, chilli powder and season to taste.
  • 7Create a stock out of the bouillon and water.
  • 8Pour in the stock and cook down on a low heat until the liquid is absorbed.
  • 9Remove from heat and fold in the shredded chicken, cheese and egg and allow to cool.
  • 10Flour a work surface and roll out the puff pastry until it’s about 5mm thick.
  • 11Cut rounds of approx. 4-5”.
  • 12Take a spoon of the chicken mix and place in centre of each round leaving the edge clear.
  • 13Egg was the edge of the dough.
  • 14Fold the dough over to create a half moon shape.
  • 15Press the edges together using the end of a fork to crimp the edges.
  • 16Repeat until all the mix is used.
  • 17Brush the top of each empañada with the egg wash.
  • 18Bake in a pre-heated oven (180°C) for 15-20 minutes or deep fry for 6-8 minutes or until golden.