Prep time: 20 minutes
Cook time: 45 minutes
Calories per serving: 130 (excluding rice and salad)
Cost per serving: £ 0.11p
150g chicken thigh fillets
200g plain flour
140 g butter
salt to taste
Add the flour and room temperature butter into a bowl and crumb the butter into small pieces using a sprinkle motion to blend the butter into the flour until it has reached a fine grain like texture
The dry mixture should be form enough to stick together when pressure applied but will still crumble when rubbed.
Add about 4-5 dessert spoons of water and mix into a dough which is neither too dry which will crack or too wet which will be sticky to the touch.
Wrap dough into clingfilm and place in fridge for 15 minutes.
While the dough is chilling peel and chop the carrots and onions and chorizo add to pan. Heat gently until the chorizo begins to sweat and then use this oil to cook the chorizo, onion and carrot. Add the chicken and cover with lid. Simmer until carrot begins to soften.
Remove dough from fridge and place onto a lightly floured surface and roll out thinly. Use a round object like a cup to cut rounds into the dough.
Place a spoonful of the mixture onto one of the round discs of dough
Then carefully fold the dough in half and press the edges together, insert the tip of a knife into the empanada to allow heat and moisture to escape so the edges do not split open.
Place into preheated oven 180 degrees gas mark 4 for 45 minutes or until browned.
Freeze for an on hand tasty treat.
Serve with spicy wedges, rice or fresh salad.
Ideal for tapas