These Tex-Mex Chicken Chorizo Empanadas are like a savory hand pie with a kick. Ground chicken and chorizo sausage are combined with a special blend of Tex-Mex seasonings then wrapped in dough. Brushed with a rich egg wash the empanadas are baked until perfectly golden. Serve them as an appetizer or a quick on-the-go meal.
Easy Tex-Mex Chicken Chorizo Empanadas Recipe
What is a Chicken Chorizo Empanada? Empanadas have their roots in Spain, and are uber popular Argentinian, Hispanic and Filipino cultures. They're what we might refer to as a savory pastry hand pie in the South. empanadas can be made both sweet and savory and in this instance I chose to use ground chicken to shake things up a bit. The flavor paired well with the spiciness of the chorizo sausage. You can, of course, use ground turkey or good ole ground beef in its place, it you prefer. Regardless, these are spectacular and always disappear fast any time I serve them.
How to Make the Best Tex-Mex Chicken Chorizo Empanadas Recipe
- Ingredients you'll need to make homemade Tex-Mex Chicken Chorizo Empanadas: Puff pastry, ground chicken (or turkey) chorizo, diced onion, jalapeno pepper, red bell pepper, olive oil, m inced garlic, taco seasoning, cilantro, corn, ground cumin, cream cheese and one large egg beaten with water for the egg wash.
- Kitchen gadgets you'll need: A large skillet, sharp knife and cutting board, measuring cups and spoons, a large spoon, pastry mat, 5 inch cookie or biscuit cutter, a rolling pin, a pastry brush and bowl for the egg wash plus sheet pans for baking.
- Empanadas can be prepared using refrigerated or homemade pie crust dough also. In this recipe, I chose to use puff pastry. Either will work.
- You can also use ground turkey or ground beef in this recipe in place of ground chicken in the same amount.
- When developing this recipe I purposely made it so it could be cut in half for a smaller batch.
- If you'd like to make a full recipe in advance, fill the pockets, place onto a wax paper lined baking sheet and into the freezer. After they freeze, carefully place into plastic storage bags and keep until you're ready to entertain or enjoy them on a busy day.
- Just thaw in the fridge or allow them 15 minutes on the counter, brush with egg wash and bake accordingly. It's a fantastic time saver.
- For a timesaver, you can make the filling in advance. You can also cool then packed it into a plastic storage bag to freeze for up to one month. Remove from the freezer and thaw in the fridge overnight to fill the empanadas pockets before baking.
- I like to serve these empanadas with a side of my Homemade Avocado-Lime Ranch Dressing for dipping and there are never any leftovers.
- Store leftover Tex-Mex Chicken Chorizo Empanadas in the refrigerator for up to 3 days. Reheat in a 375°F oven on a sheet pan for 5 minutes or until heated through or in an air fryer for 2-3 minutes to crisp the puff pastry.
More Southern Style Appetizer Recipes to Make
These empanadas fall into the category of party food at our house. More small bites and appetizer recipes you may like to try:
- No party would be complete without Restaurant Style Salsa and tortilla chips.
- My recipe for Shrimp Cocktail comes with homemade cocktail sauce and a lemon dill sauce.
- Make your own Churros with chocolate and caramel sauce for dipping.
- Loaded Mashed Potato Spring Rolls are packed with flavor.
- Make a big batch of fresh Guacamole for your next Tex Mex feast.
- My Easy Chicken Taco Pinwheels never last long.
- Homemade Sopapillas from A Cozy Kitchen.
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Tex-Mex Chicken Chorizo Empanadas
- 1 medium sweet onion diced
- 1 small jalapeno pepper seeded and diced
- 1 small red bell pepper seeded and diced
- 3 clove garlic minced
- olive oil
- salt and black pepper
- 1 lb ground chicken
- 12 oz ground chorizo casings removed
- 3 tablespoon taco seasoning
- 2 teaspoon ground cumin
- ½ cup sweet corn
- 4 oz onion and chive cream cheese
- 1 tablespoon chopped fresh cilantro
- 2 17.3 oz package puff pastry [4 sheets] thawed but still cold
- 1 large egg beaten
- Preheat the oven to 375°F. Line 2 baking sheets with parchment paper. Set aside.
- Meanwhile, in a large skillet, cook the diced onion and peppers in a few drizzles of olive oil. Season with salt and black pepper to your taste. Cook over medium-high heat for 3-5 minutes until softened and beginning to brown. Add the minced garlic. Cook for 1 minute.
- Add the ground chicken, ground chorizo, taco seasoning and cumin. Cook until no pink remains and the meats are fully cooked. Taste and adjust the salt and pepper to your taste. Drain any excess fat from the pan.
- Add the corn, softened cream cheese and chopped cilantro. Continue to cook on low heat just until the cream cheese has melted.
- Remove from the heat and cool slightly. (If making the filling in advance, cover and chill or freeze.)
- To assemble: Roll out the puff pastry on a lightly floured non-stick surface to roughly a 10x10-inch square. Use a 5-inch cutter to cut into 6 rounds.
- Re-roll the scraps and cut 2 more rounds from each sheet.
- Place a heaping tablespoon of the filling into the center of each round. Brush the edges with egg wash and fold over crimping the edge to seal. Place side by side on prepared baking sheet.
- Brush with the beaten egg wash.
- Bake for 20-22 minutes or until puffy and golden. Serve hot.