Makes: 12

Prep time: 25 minutes

Cook time: 25-30 minutes

Ingredients:

Pastry

Chicken and Chorizo Empanadas

Chicken and Chorizo Empanadas

  • 500g plain flour
  • 1 tsp fine salt
  • 200g cold unsalted butter, cubed
  • 1 egg
  • 75ml cold water
  • 2 tsp white wine vinegar
  • Beaten egg, to glaze

Filling

  • 2 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 cloves of garlic, crushed
  • 100g raw cooking chorizo, diced
  • Splash of dry sherry
  • 200g cooked chicken, roughly chopped
  • 2 tbsp Hellmann's with Olive Oil
  • 125g pitted black and green olives, halved
  • Squeeze of lemon juice
  • Handful of chopped flat leaf parsley

Method:

  1. To make the pastry, tip the flour and salt into a bowl, and rub the cold butter into it with your fingers until it resembles breadcrumbs
  2. Beat the egg with the cold water and vinegar and add to the bowl. Mix in quickly. Bring the ingredients together with your hands and knead very briefly to form a smooth dough. Shape into a disc, wrap and chill for at least 30 minutes
  3. Heat the olive oil in a frying pan and gently fry the onion for 5 minutes until soft. Add the garlic and chorizo and fry for a few more minutes until the chorizo is cooked and just starting to colour
  4. Add the sherry and allow it to bubble for a minute, then tip into a bowl. Mix through the cooked chicken, Hellmann's with Olive Oil, and the rest of the ingredients. Season to taste and leave to cool completely
  5. Heat the oven to 200°C, fan 180°C, Gas mark 6
  6. Divide the pastry into 12 even sized pieces and roll into balls. Roll out into a disc shape and use a cutter or small plate to cut into 16cm circles
  7. Spoon a dollop of the mixture into the centre of each pastry circle then brush the edges with a little water. Fold in half to enclose the filling in a semi circle and press the edges to seal and crimp with a fork TIP: While you're assembling each empanada, cover the remaining pastry circles with a lightly damp tea towel to stop them drying out.
  8. Once all the empanadas are assembled, place on a baking sheet lined with baking parchment
  9. Brush with beaten egg to glaze and bake for 25-30 minutes until golden brown. Serve warm or at room temperature.

Hellmann's with Olive Oil and has teamed up with highly acclaimed Spanish chef, José Pizarro, to create this Mediterranean inspired recipe.

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