Crab & Chorizo Empanadas

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June 19, 2017

Makes 20 / prep time – 20 minutes

Preheat the oven to 180°C and bake for about 20 minutes.



100g white crab meat

200g brown crab meat

250g cooking chorizo

250g frozen peas

200g roast red peppers

For the pastry

600g strong white flour

170mls olive oil

140mls water

30mls white wine vinegar

¾ tsp salt


1First mix all the pastry ingredients together into a smooth dough.

2Wrap in clingfilm and leave to rest. Don’t refrigerate.

3Meanwhile fry the onion and chorizo in a little olive oil until soft.

4Blanch the peas and add to the pan with the roast peppers and brown crab meat.

5Cook for a couple of minutes and mix in the white meat and coriander.

6The brown crab meat can be fairly wet. If the mix is too wet, add a few breadcrumbs.

7To make the empanadas, roll out a lump of pastry the size of a small sausage into a disc about 12cm across.

8Cut into a circle with an inverted BFS soup container.

9Place a tablespoon of filling in the middle, fold over and seal with a fork.

10Transfer to a baking tray.

11Repeat until they’re all done, brush with a mix of egg white and milk.