Hot or not – you gotta love these spicy Chicken Chorizo & Cilantro Empanadas – perfect for tailgating, home snacks or for entertaining

Empanadas are a guaranteed crowd-pleaser. They work brilliantly as a game-day snack, a party appetizer, or a handheld lunch you can enjoy at home. These Chicken Chorizo & Cilantro Empanadas combine savory shredded chicken with spicy chorizo, bright lime, and fresh cilantro for a filling that’s bold but balanced. They are spicy enough to satisfy heat lovers while still being approachable for those who prefer mild flavors.

Although store-bought pastry can be convenient, I always make the dough for these empanadas. The homemade crust is buttery and tender, with a delightful crumb and the slightest crack once baked — exactly what you want in an empanada shell. The dough is simple to prepare and can be chilled ahead of time, making assembly quick when guests arrive or when you’re ready to bake.

The filling pairs two different textures and flavors: juicy chicken and thinly sliced chorizo. The chorizo adds a rich, smoky spice that complements the chicken’s milder profile. A single red chili gives these empanadas a gentle kick; increase the chili if you prefer more heat or omit it for a child-friendly version. Lime zest and juice brighten the mixture, while chopped cilantro adds fresh, herbaceous notes at the end.

Both the dough and the filling can be prepared in advance. Store the chilled dough in the refrigerator and keep the cooled filling sealed in the fridge until you are ready to roll, fill, and bake. This makes the recipe ideal for entertaining — you can do most of the work ahead of time and finish the empanadas just before serving so they come out hot and golden.

Chicken Chorizo and Cilantro Empanadas

Ingredients

• 3 ¼ cups Flour
• 1 t Salt
• 250 g Cold Butter (8 oz)
• ¼ cup Ice-Cold Water

FILLING:

• 3 TB Olive Oil
• 1 Onion, finely chopped
• 1 TB Fresh Garlic, crushed
• 450 g Chicken Fillets, cubed small (1 pound)
• 200 g Chorizo Sausage, sliced thinly (7 oz)
• 1 Red Chili, chopped (adjust to taste)
• 1 t Paprika
• 1 can (410 g) Chopped Tomatoes
• 1 Lime, zest and juice
• Salt and Black Pepper, to taste
• ½ cup Cilantro, chopped
• 1 Egg, lightly beaten (for brushing)

Instructions

1. Make the dough: Combine the flour, salt, and cold butter in a food processor or blender. Pulse until the mixture resembles fine breadcrumbs. Gradually add the ice-cold water while pulsing until the dough comes together into a ball. Remove the dough, wrap in plastic, and chill until needed.
2. Prepare the filling:
   1. Heat the olive oil in a large pan. Sauté the chopped onion until soft, then add the crushed garlic and cook for another minute. Remove the onion and garlic from the pan and set aside.
   2. Add the cubed chicken to the same pan and fry until golden and cooked through. Stir in the sliced chorizo and cook for about 3 more minutes.
   3. Return the onion and garlic to the pan along with the chopped red chili, paprika, chopped tomatoes, and the lime zest and juice. Season with salt and black pepper to taste (you may need only a little salt). Simmer for around 15 minutes, or until the sauce thickens and flavors meld. Remove from heat and let the filling cool completely. Stir in the chopped cilantro once cooled.
3. Assemble and bake:
   1. Preheat the oven to 180°C (350°F) and line two baking sheets with parchment paper.
   2. Roll the chilled dough to about 5 mm thickness. Use a ramekin or a large round cutter to cut out circles of dough.
   3. Spoon about 2 tablespoons of filling onto one half of each dough round. Fold the dough over to enclose the filling and press the edges to seal. If needed, wet your fingertips with a little water to help the edges stick.
   4. Place the filled empanadas in a single layer on the prepared baking sheets. Brush each empanada with the lightly beaten egg to give them a glossy, golden finish.
   5. Bake for 20–25 minutes, or until the empanadas are golden brown. Remove from the oven and let cool slightly before serving.

These empanadas are excellent hot from the oven and also taste great at room temperature, making them ideal for parties and tailgates. Prepare the dough and filling a day ahead to simplify the final assembly and ensure a stress-free serving experience.

LINDA

Nutrition value, where given, is not always accurate. Please also check your ingredient labels.