Keep The Summer With You – Part 2

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Another of our recipes to keep you smiling with the feeling of summer as the day get shorter…

Chicken and chorizo empanadas
Serves 12
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Prep Time
25 min
Cook Time
25 min
Prep Time
25 min
Cook Time
25 min
Ingredients
  1. Pastry
  2. 500g plain flour
  3. 1 tsp fine salt
  4. 200g cold unsalted butter, cubed
  5. 1 egg
  6. 75ml cold water
  7. 2 tsp white wine vinegar
  8. Beaten egg, to glaze
  9. Filling
  10. 2 tbsp olive oil
  11. 1 small onion, finely chopped
  12. 2 cloves of garlic, crushed
  13. 100g raw cooking chorizo, diced
  14. Splash of dry sherry
  15. 200g cooked chicken, roughly chopped
  16. 2 tbsp Hellmann’s with Olive Oil
  17. 125g pitted black and green olives, halved
  18. Squeeze of lemon juice
  19. Handful of chopped flat leaf parsley
Instructions
  1. To make the pastry, tip the flour and salt into a bowl, and rub the cold butter into it with your fingers until it resembles breadcrumbs
  2. Beat the egg with the cold water and vinegar and add to the bowl. Mix in quickly. Bring the ingredients together with your hands and knead very briefly to form a smooth dough. Shape into a disc, wrap and chill for at least 30 minutes
  3. Heat the olive oil in a frying pan and gently fry the onion for 5 minutes until soft. Add the garlic and chorizo and fry for a few more minutes until the chorizo is cooked and just starting to colour
  4. Add the sherry and allow it to bubble for a minute, then tip into a bowl. Mix through the cooked chicken, Hellmann’s with Olive Oil, and the rest of the ingredients. Season to taste and leave to cool completely
  5. Heat the oven to 200°C, fan 180°C, Gas mark 6
  6. Divide the pastry into 12 even sized pieces and roll into balls. Roll out into a disc shape and use a cutter or small plate to cut into 16cm circles
  7. Spoon a dollop of the mixture into the centre of each pastry circle then brush the edges with a little water. Fold in half to enclose the filling in a semi circle and press the edges to seal and crimp with a fork
  8. TIP – while you’re assembling each empanada, cover the remaining pastry circles with a lightly damp tea towel to stop them drying out.
  9. Once all the empanadas are assembled, place on a baking sheet lined with baking parchment
  10. Brush with beaten egg to glaze and bake for 25-30 minutes until golden brown. Serve warm or at room temperature
Erisea Magazine http://erisea-mag.com/

About Author

Founder of Eclectic Enchantments blog, Erika has also been a beauty writer, fashion writer and Beauty & Accessories Editor for a large online magazine before starting Erisea. Erika lives with her dog, Hendrix. She suffers with Fibromyalgia and CFS, among other illnesses which leaves her housebound much of the time. Her passion is writing.

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