Tex-Mex Chicken Chorizo Empanadas

$Tex-Mex Chicken and Chorizo Empanadas$

Course Appetizer, Main Course

Cuisine American, Argentinian Inspired, Southern, Spanish Inspired

Keyword empanada-recipe, tex-mex-chicken-chorizo-empanadas

Prep Time 25

Cook Time 22

Total Time 47

Servings servings

Calories 204kcal

Author Melissa Sperka

Preheat the oven to 375°F. Line 2 baking sheets with parchment paper. Set aside.
In a large skillet, cook the diced onion and peppers in a few drizzles of olive oil over medium high heat. Season with salt and black pepper to your taste. Cook for 3-5 minutes until softened and beginning to brown. Add the minced garlic. Cook for 1 minute.
To the skillet 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.
Next, 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.)
Assemble: Thaw the puff pastry per the package instructions. Roll out the puff pastry on a lightly floured non-stick surface to roughly a 10x10-inch square. Use a 5-inch cookie or biscuit 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 all over with the beaten egg wash.
Bake for 20-22 minutes or until puffy and golden. Serve hot.