These Tex-Mex Chicken And 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.
What is an 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.
Tex-Mex Chicken And Chorizo Empanadas Tips
Empanadas can be prepared using plain pie crusts but, in this recipe, I chose to use puff pastry. Either will work. 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, brush with egg wash and bake accordingly. It’s a fantastic time saver.I have also made the filling in advance, cooled it then packed it into a plastic storage bag to freeze. Just take it out of the freezer and thaw it in the fridge to fill the pockets when I’m ready to bake them for entertaining. I like to serve these empanadas with a side of my Homemade Avocado-Lime Ranch Dressing for dipping and I can honestly say there are never any leftovers.
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Tex-Mex Chicken And 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 Tbsp taco seasoning
- 2 tsp ground cumin
- 1/2 cup sweet corn
- 4 oz onion and chive cream cheese
- 1 Tbsp 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 Tbsp 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.