Spanish Chicken And Chorizo Empanadas

Spanish Chicken And Chorizo Empanadas

A practical Spanish Chicken And Chorizo Empanadas recipe with measured ingredients and a step-by-step method. Ready in about 30 minutes.

Total time: 30 minutes

Ingredients

• 4 Boneless, Skinless Chicken Thighs, Cut Into Bite-Sized Pieces
• 2 Tsp Smoked Paprika
• 2 Tsp Flaked Sea Salt
• Freshly Ground Black Pepper
• 2 Tbsp Olive Oil
• 2 Medium Onions, Cut Into 12 Wedges
• 1 Green Pepper, Halved, Seeded And Sliced
• 1 Red Pepper, Halved, Seeded And Sliced
• 3-4 Sprigs Fresh Thyme
• 2 Bay Leaves
• 150G/5 1/2Oz Chorizo Sausage, Skinned And Cut Into Thin Slices
• 3 Garlic Cloves, Crushed
• 4 Large Ripe Tomatoes (Each About 100G/4 1/2Oz), Skinned And Roughly Chopped
• 2 Tbsp Flour
• 225G/8Oz Plain Flour, Plus Extra For Dusting
• 1 Tsp Baking Powder
• 1/2 Tsp Fine Sea Salt
• 75G/2 3/4Oz Unsalted Butter, Plus Extra For Greasing
• 1 Medium Egg Yolk
• 4-5 Tbsp Cold Water
• 1 Egg, Beaten, Or Full-Fat Milk, To Glaze

Method

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