Mini Chicken Chorizo Empanadas with Smoked Paprika Aioli
Recipe Introduction
Quick Hook
Ever get that craving for something savoury and satisfying? Well, these mini chicken & chorizo empanadas are your answer! These little pockets of deliciousness pack a smoky, spicy punch that'll have you reaching for more, I promise.
Brief Overview
Empanadas are basically savory turnovers, a staple across Latin America and Spain. These mini chicken and chorizo versions are perfect for a party.
This is a medium level recipe taking around 1 hour 10 minutes total, yielding roughly 24 mini pot pies . They're fab for sharing but honestly, you might just want them all to yourself!
Main Benefits
These aren't just tasty, they're surprisingly filling, thanks to the chicken and chorizo. They provide a good source of protein.
I love serving these as mini chicken appetizers at a casual get-together, especially as part of some Spanish tapas recipes .
What makes them special? That smoked paprika aioli ! It really elevates these individual pot pies with puff pastry to the next level.
Tiny Bites, Huge Flavours
Chicken Empanada Recipe Decoded
Right then, let's talk about the star: the filling. We're talking chicken and chorizo filling , seasoned with smoked paprika. The chicken empanada recipe includes using ground chicken thighs for extra richness.
What Makes These Little Guys Special?
Honestly? It's the combination. The mini chicken is seasoned so well, with smoky paprika and oregano. The chorizo adds a spicy kick.
Don't forget the flaky pastry! It's a delightful contrast of textures that makes these mini dinner ideas a real winner.
Smoked Paprika Aioli: The Secret Weapon
Honestly, I could slather this on everything. The smoked paprika aioli recipe is a simple mix of mayo, garlic, lemon, and paprika.
It’s creamy, smoky, and the perfect complement to the savoury empanadas. It will elevate these empanadas beyond your standard chicken empanada recipe .
Ingredients & Equipment: Let's Get Started!
Alright, let’s dive into what you'll need to make these awesome Mini Chicken & Chorizo Empanadas with Smoked Paprika Aioli.
Honestly, it’s easier than you think! Think mini pot pies , but like, Spanish tapas style. So good!
Main Ingredients: Your Shopping List
For the Empanada Dough:
- 2 ½ cups (300g) all-purpose flour plus extra for dusting!
- ½ teaspoon (2.5 ml) salt
- 1 cup (226g) cold unsalted butter cut into little cubes. Cold is KEY, folks!
- ½ cup (120ml) ice water seriously, it needs to be icy.
- 1 large egg, beaten - for that golden crust.
For that Yummy Chicken & Chorizo Filling (makes great mini dinner ideas, btw!):
- 1 tablespoon (15ml) olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 pound (454g) ground chicken thighs We are making a chicken empanada recipe , after all! Quality mini chicken is essential. You could use mini chicken breast, but thighs give more flavour, right?
- 4 ounces (113g) Spanish chorizo, casing removed, crumbled Don't skimp on this, it gives it a good kick like a chorizo empanada recipe should!
- 1 teaspoon (5 ml) smoked paprika The magic ingredient!
- ½ teaspoon (2.5 ml) dried oregano
- ¼ teaspoon (1.25 ml) red pepper flakes - if you like it spicy!
- ½ cup (120ml) chicken broth
- Salt and pepper To taste, obvs.
- ¼ cup (60ml) chopped fresh parsley
Smoked Paprika Aioli: The Secret Sauce
- ½ cup (120ml) mayonnaise
- 2 cloves garlic, minced
- 1 tablespoon (15ml) lemon juice
- ½ teaspoon (2.5 ml) smoked paprika Adds that smoky deliciousness!
- Pinch of salt
Seasoning Notes: Spice Up Your Life
The smoked paprika is the real star here, and gives it that true Spanish tapas recipes vibe!. Don’t skip it! If you are doing the Smoked paprika aioli recipe is a total game changer and really elevates the flavors.
For a chicken and chorizo filling , oregano is your best friend. No oregano? Try marjoram or a little thyme, but oregano rocks! If you fancy a bit of heat, add a pinch of cayenne pepper instead of red pepper flakes.
Equipment Needed: Keep it Simple
You don't need crazy gadgets. Just the basics.
- Food processor - If you fancy making the dough easy! If not you can do it by hand.
- Large skillet - For cooking the filling.
- Rolling pin - Because we're rolling the dough.
- 2-3 inch round cookie cutter - Or just use a knife.
- Baking sheets - For baking the individual pot pies with puff pastry (or, you know, empanadas !)
- Parchment paper - Stops 'em from sticking!
- Small bowl & Pastry brush - For the egg wash.
If you don't have a rolling pin, a clean wine bottle works great! Honestly, I’ve used one before, LOL. And cookie cutters? A glass will do the trick! Let's make some mini chicken appetizers !
Let's Get Empanada ing! Mini Chicken & Chorizo Bites
Oh my gosh, have I got a treat for you! We're diving headfirst into the world of mini chicken and chorizo empanadas! Forget those boring dinners.
These are perfect as mini chicken appetizers . Think of them as a Spanish holiday in every bite. And honestly, who doesn't love Spanish tapas recipes ?
Prep Like a Pro!
- Mise en place , darling! Chop your onion, mince your garlic, and crumble that chorizo. Getting everything ready saves you from the dreaded "Where's the paprika?!" moment.
- Batching the dough first. After it has chilled start the filling. Boom! Time saved.
- Safety First: Never add liquids while pan is too hot .
Empanada Magic: step-by-step
- Whisk flour and salt in a bowl. Cut in cold butter until crumbly. Gradually add ice water until the dough forms. Chill 30 minutes .
- Sauté onion and garlic in olive oil until soft. Add your mini chicken and chorizo. Cook until browned. Drain any excess fat.
- Stir in smoked paprika, oregano, red pepper flakes (if you’re feeling brave!), broth, salt, and pepper. Simmer until the broth is absorbed. Stir in parsley. Cool.
- Roll out the chilled dough. Cut circles with a cookie cutter. Place a spoonful of the filling in the center.
- Fold the dough over, making a half moon shape. Crimp edges with a fork to seal.
- Brush with egg wash. Bake at 400° F ( 200° C) for 20- 25 minutes , until golden brown.
- Whisk mayonnaise, garlic, lemon juice, smoked paprika, and salt for the aioli.
- Serve warm with that smoky aioli and watch everyone swoon.
Pro Tips for Empanada Glory
- Keep that butter ice-cold! It's the secret to flaky, dreamy pastry. Use Italian sausage instead to have an amazing alternative filling to a Chicken empanada recipe or even Chorizo empanada recipe .
- Don’t overfill! Trust me, a burst empanada is a sad empanada.
- Make the dough ahead of time. It chills perfectly overnight!
- You can create other mini dinner ideas with the dough and the filling. Turn this into mini pot pies or even create your own mini calzones .
- Consider adding spices like cumin for a more complex flavour.
- Serve with a dollop of sour cream or a sprinkle of fresh cilantro.
These Mini Pot Pies inspired treats are the business ! The flaky pastry , that spicy filling ... honestly, they're addictive.
Your friends will think you spent hours on them. The truth? With these tips, they're easier than you think. And the smoky paprika aioli ? Pure magic! Enjoy!
Recipe Notes for Your Mini Chicken Empanadas
Alright, so you're ready to tackle these mini chicken and chorizo beauties! Before you dive in, let's chat about a few things that'll make your life easier.
Honestly, I've been there, done that these tips are gold!
Serving these Spanish Tapas Recipes : Presentation is Key!
Think about how you want to present these delightful mini chicken appetizers . I personally love arranging them on a wooden board with a small bowl of the smoked paprika aioli recipe for dipping.
It adds a rustic, kinda "I slaved away in the kitchen all day" vibe. A sprinkle of fresh parsley never hurts either.
For drinks? A crisp glass of white wine or even a cold beer works wonders. These individual pot pies with puff pastry cousins are really versatile.
Storage: Keep 'Em Fresh!
Okay, so you've made a massive batch of these mini pot pies (because, who can eat just one?), and now you have leftovers.
No worries! Store any extra empanadas in an airtight container in the fridge for up to 3 days. Want to freeze them? No problem! Let them cool completely, then pop them in a freezer bag.
They'll be good for up to 2 months. To reheat, just bake them at 350° F ( 175° C) until heated through and crispy.
Variations: Get Creative with Your Filling!
Feeling adventurous? Swap out the chorizo for some spicy Italian sausage. It adds a different kinda kick. For a lighter version, use ground turkey instead of chicken.
And if you're catering to vegetarians, consider a mushroom and spinach filling with a touch of ricotta cheese delicious! You can even play around with the spices.
A little cumin or coriander can add a unique twist to your chicken and chorizo filling . What about a Chorizo empanada recipe ? Just sub all of the meat for chorizo.
Nutrition: The Basics
Look, I'm no nutritionist, but let's be real. These little pockets of joy aren't exactly health food. But hey, everything in moderation, right? They do pack a decent amount of protein from the mini chicken , and the chorizo adds some healthy fats.
Just be mindful of the pastry it's where most of the calories come from. All in all, they're a delicious treat that's worth the indulgence, even if it's not one of the healthier mini dinner ideas .
So there you have it! A few extra bits of knowledge to give you an edge to create your favorite mini pot pie recipe .
Now get cooking and have fun with it! You got this! I know you will love all of these mini chicken empanadas recipes.
Frequently Asked Questions
Can I make the empanada dough ahead of time? I'm not exactly Mary Berry in the kitchen!
Absolutely! Making the dough ahead is a great idea. It actually benefits from chilling in the fridge. You can prepare the dough up to 2 days in advance, just wrap it tightly in plastic wrap.
When you're ready to roll it out, let it sit at room temperature for about 15-20 minutes to soften slightly, otherwise, it will crack like a bad joke!
I'm not a huge fan of chorizo. What else can I use in these mini chicken empanadas?
No worries, mate! If chorizo isn't your cup of tea, try using Italian sausage or even some diced ham for a milder flavour. You can even go vegetarian and substitute the chicken and chorizo with sauteed mushrooms and black beans for a twist.
The key is to maintain a savory, well seasoned filling that complements the pastry.
How long will the finished mini chicken empanadas last, and what's the best way to store them?
These little beauties are best enjoyed fresh, but they'll keep in the fridge for up to 3 days. Let them cool completely before storing them in an airtight container. To reheat, pop them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through.
You can also reheat them in a microwave, but the pastry won't be as crispy, a bit like soggy biscuits!
Any tips for making sure the empanada dough is nice and flaky? Mine usually turns out a bit tough.
Ah, the quest for flaky pastry! The secret is cold ingredients and minimal handling. Make sure your butter and ice water are very cold. Don't overwork the dough; mix it just until it comes together. The small chunks of butter melting in the oven create steam, giving you those lovely flaky layers.
If you're using a food processor, pulse it gently, or mix by hand for ultimate control.
Can I freeze these mini chicken and chorizo empanadas? I am thinking of making a big batch.
Yes, absolutely! Freezing them is a great way to have a quick and easy snack on hand. You can freeze them either baked or unbaked. To freeze unbaked empanadas, place them on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer them to a freezer bag.
Bake from frozen, adding a few extra minutes to the baking time. Baked empanadas can be frozen in a similar way, just ensure they are fully cooled before freezing and reheat until piping hot in the middle.
What are the nutritional considerations for these mini chicken empanadas? Are they healthy enough for the kids' lunchboxes?
Each mini chicken empanada contains roughly 250-300 calories, with a good balance of protein and fats, but they're not exactly health food! They’re fine as an occasional treat in a balanced diet.
To make them healthier, you could use whole wheat flour in the dough, reduce the amount of chorizo, or add more vegetables to the filling. Portion control is key, especially for lunchboxes. Consider including a side of fruit or veggies to balance the meal.
Mini Chicken Chorizo Empanadas With Smoked Papri
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 275 |
|---|---|
| Fat | 17.5g |
| Fiber | 1.5g |
