Step 1Whizz flour and butter in a food processor with a pinch of salt until mixture resembles fine breadcrumbs. Add 2tbsp egg (reserving the rest to glaze), 2tbsp cold water and vinegar; pulse until just coming together. Add a little more water if mix looks dry.
Step 2Tip on to a work surface and knead briefly to form a smooth pastry. Shape into a disc, wrap in clingfilm and chill while you make the filling.
Step 3To make the filling, heat the oil in a small frying pan over medium-high heat and fry chorizo for 4-5min until golden and releasing oil. Lift out with a slotted spoon; set aside. Next, fry chicken until golden all over; set aside with chorizo. Add onion to pan and cook for 5-6min, until softened, then stir in garlic, paprika, cumin and tomato purée and cook for 1min. Return chicken and chorizo to pan, with peppers, wine and seasoning.
Step 4Cover and cook for 15min, stirring occasionally, until chicken is cooked through. Remove lid and cook until thickened. Lift chicken on to a board, finely chop, return to mixture and leave to cool completely.
Step 5Line a baking sheet with baking parchment. Roll out pastry on a lightly floured surface to 3mm thick. Stamp out 8 circles using a 10cm cutter (re-roll trimmings). Spoon a heaped tsp of filling on to the middle of each, leaving a 1cm border.
Step 6Brush pastry edges with a little water, then bring together to form a semicircle and press to seal. Transfer to prepared sheet and crimp edges with a fork. Chill for 30min.
Step 7Preheat oven to 200°C (180°C fan) mark 6. Brush empanadas with remaining egg and cook for 30min, until golden brown. Leave to cool slightly before serving.
Per serving:
Calories: 286
Protein: 8g
Total fat: 16g
Saturates: 8g
Carbs: 26g
Total sugars: 1g
Fibre: 2g
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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
