Best Chicken Empanada With Chorizo Raisins And Olives Recipes

BAKED CHICKEN EMPANADAS WITH CHORIZO

Steps:

• Heat the olive oil in a frying pan over medium heat.
• Add the onion, chorizo and garlic and cook for 1-2 minutes or until fragrant.
• Add the chicken mince, paprika, cumin, sun-dried tomatoes and chicken stock and cook for 3-4 minutes or until cooked through.
• Set the mixture aside in a bowl to cool completely.
• To make the pastry, place the plain flour, olive oil, baking powder, salt and water into a food processor and mix until combined.
• Knead on a lightly floured surface for 2 minutes or until it comes together in a bowl. Allow the pastry to rest for 30 minutes.
• Preheat oven to 200 degrees celsius (fan-forced).
• Roll the pastry out until it's 2mm thick. Cut out 12cm diameter circles and set aside.
• Place a heaped tablespoon of the mixture into the middle of each one of the pastry circles.
• Brush the visible pastry around the edges with water.
• Fold the pastry over to make a half-circle shape. Use a fork to crimp the edges together.
• Place onto a flat baking tray and continue with the remaining pastry circles and mixture.
• Brush the pastry with a lightly beaten egg.
• Bake for 20 minutes or until golden.
• Serve with condiments such as chutney, guacamole or spicy sauce.
• Place the onion and chorizo sausage into the Thermomix bowl and finely chop for 5 seconds on Speed 8.
• Add the olive oil and the minced garlic and cook for 2 minutes on 90 degrees, Reverse, Speed Soft.
• Add the chicken mince, paprika, cumin and cook for 8 minutes on 100 degrees, Reverse, Speed Soft.
• Add the chopped sun-dried tomatoes and chicken stock and mix for 1 minutes 100 degrees, Reverse, Speed Soft. Set the mixture aside to cool completely.
• To make the pastry, place the flour, baking powder and salt into a clean and dry Thermomix bowl and set the machine to Knead (Interval function), 1 minute and 30 seconds. While the machine is kneading, slowly add the olive oil through the hole in the lid. Continue mixing until the dough resembles crumbs. Knead for a further minute while adding the water through the hole.
• Place the dough onto a lightly floured board and knead into a ball. Set aside for 30 minutes.
• Preheat oven to 200 degrees celsius (fan-forced).
• Roll the pastry out until it's 2mm thick. Cut out 12cm diameter circles and set aside.
• Place a heaped tablespoon of the mixture into the middle of each one of the pastry circles.
• Brush the visible pastry around the edges with water. Fold the pastry over to make a half-circle shape. Use a fork to crimp the edges together.
• Place onto a flat baking tray and continue with the remaining pastry circles and mixture.
• Brush the pastry with a lightly beaten egg. Bake for 20 minutes or until golden.
• Serve with condiments such as chutney, guacamole or spicy sauce.

CHICKEN CHORIZO SPANISH EMPANADA

Steps:

• Make the dough. Whisk the dry ingredients together, then mix in the eggs and shortening until you get crumbs the size of peas (or dipping dots). You can use an electric mixer fitted with the dough hook, or use your hands.
• Place a large piece of plastic wrap on your work surface. Dump the dough crumbles onto the plastic wrap and knead into a cylinder. Tightly cover with another piece of plastic wrap, maintaining the cylindrical shape. Refrigerate for an hour or so.
• While the dough cools, make the filling. Heat a large pot over medium. Once it's hot, add the olive oil, onions, green pepper, garlic and tomatoes. Saute for 10 minutes, or until the onions are soft and translucent. Add the chicken and ham and continue to saute until the chicken is almost cooked through.
• Add the wine and deglaze the bottom of the pot. Cover, reduce the heat to medium-low and simmer for about 20 minutes. Add the chorizo, piquillo peppers and green olives. Cover and continue simmering for another 14 minutes. Remove from heat and let rest until it comes to room temperature.
• Preheat the oven to 400°.
• Roll the dough out between two pieces of plastic wrap intil it's about 1/4-inch thick. Once your dough is rolled out, transfer it into an ungreased casserole dish (we used a large, 8″ by 11″ and 3″ deep dish). Cover the bottom and sides with dough, pushing it up the sides with your fingers if needed.
• Bake the bottom and sides for 15 minutes, then remove from oven and let come to room temperature. Reduce oven temperature to 350°.
• Add the filling to the casserole dish, then cover the top with the remaining dough (like a pie). Bake for 30 minutes. Remove from oven and let stand for 10 minutes. Slice and serve with a big green salad.

QUICK CHICKEN AND OLIVE EMPAñADAS

Steps:

• Combine first 11 ingredients in heavy medium skillet. Cook over medium-high heat until chicken is cooked through, stirring occasionally, about 5 minutes. Transfer mixture to processor; grind coarsely. Transfer to medium bowl. Mix in breadcrumbs. Season filling to taste with salt and pepper. Refrigerate filling until cold, about 1 hour. (Can be made 1 day ahead. Cover and keep refrigerated.)
• Line baking sheet with foil; sprinkle with flour. Place gyoza wrappers on work surface. Lightly brush edge of each wrapper with beaten egg. Place heaping 1 teaspoon filling in center of each gyoza wrapper. Fold gyoza wrapper in half and crimp edges with tines of fork to seal. Transfer empanadas to prepared baking sheet. (Can be prepared 6 hours ahead. Cover empanadas and refrigerate.)
• Heat canola oil in heavy medium skillet over medium-high heat. Working in batches, add empanadas to oil and fry until golden brown, about 30 seconds per side. Drain empanadas on paper towels. Serve warm.
• *Gyoza wrappers can be found at Asian markets and in the refrigerator section of many supermarkets. If unavailable, substitute wonton wrappers and cut into 3 1/2-inch rounds.