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Tasty & Tangy Chicken Empanadas


1 small onion, finely chopped

1/2 small green pepper, finely chopped

60g chorizo, diced

120g chicken, cooked and finely chopped

120g Heinz [Seriously] Good Mayonnaise

2 tsp chipotle paste

320g pack ready-rolled puff pastry

1 egg, beaten

1/2 tsp za’atar and extra for sprinkling

  • Serves: 6
  • Preparation Time: 20 mins
  • Cooking Time: 35 mins


  1. Over a medium heat, fry the onion, pepper and chorizo in a frying pan until golden and cooked, about 10 mins, then allow to cool.
  2. Stir the chicken through the chorizo mixture, along with 2 tbsp of Heinz [Seriously] Good Mayonnaise and the chipotle paste, then season.
  3. Heat oven to 200C/180C fan/gas 6. Unroll the pastry and cut into 6 squares. Divide the filling equally between the squares and brush with water around the edge of the squares. Fold opposite corners together to make a triangle. Crimp the edges together by pressing down with a fork to seal the edges. Place on a lined baking sheet.
  4. Brush with the beaten egg, sprinkle with the za’atar, and using scissors, make three slits in each empanada to create steam holes. Bake for 25 mins.
  5. Remove from the oven and cool for 15 mins before serving with the remaining Heinz [Seriously] Good Mayonnaise sprinkled with the extra za’atar.