Chicken & Chorizo Empanadas

These are just spicy enough to waken you



Egg Wash & Dough


  1. Leave empanada dough out to thaw – if you need it to be more pliable, put the stack of wrappers in the microwave and hit it for 10 seconds at a time until dough is good to work with (should bend without cracking). DO NOT COOK THE DOUGH!
  2. Preheat oven to 400°F.
  3. Season chicken with salt and pepper. Heat oil in a 12-inch heavy skillet over medium-high heat, then brown chicken, turning over once (about 4 minutes each side), and transfer to a plate. Cook onions, garlic, and bay leaves in the remaining fat and juices until soft and fragrant.
  4. Add chorizo, potatoes, paprika, cumin, and cayenne, and cook for 2 minutes. Add olives, wine, and broth and bring to a boil. Stir occasionally and scrape up all those yummy brown bits. Return chicken to skillet along with any juice on the plate, then reduce heat to simmer, cover the pan, and cook for about 25 minutes.
  5. Transfer chicken to a clean plate to cool, then remove/discard the skin, remove the meat from the bones (discard bones), and chop the meat. Return chicken to the pot, add in the peas and chili oil (if using), and discard bay leaves. Season with salt and pepper, give it a few more good mixes, then cool filling, uncovered, for about 30 minutes.
  6. Spoon about 2 tablespoons filling onto center of each dough circle and fold in half, using a fork to press the ends together for a seal.
  7. Lightly brush empanadas with some of egg wash and bake until golden, about 15 minutes. Transfer empanadas to a rack to cool at least 5 minutes. Serve warm or at room temperature.


*You can find empanada wrappers in the frozen food section of your grocery store – look near doughs or the ethnic frozen food section

** You can also find chili oil in the International Section of your grocery store (right around the Asian foods), but I’m working on getting the recipe of the homemade oil Science with Sophie bequeathed to my kitchen last year! It’s AMAZING and just the right level of spicy where I’m not dying, but I can definitely feel it. In this case, less is DEFINITELY more.

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