Chicken and Chorizo Pasties recipe

Preparation Time: 45 minutes | Cooking Time: 20 minutes

A rich shortcrust pastry is filled with a lightly spiced filling made with chicken, chorizo, cumin seed and raisins in this unique recipe. Delish as part of a picnic or tapas spread.


  • 4 chicken thighs, cooked, removed from the bone, skin removed, flaked
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • 1 tbsp. oil
  • 100g chorizo, diced
  • 1/2 tsp. cumin
  • 50g raisins
  • Salt and black pepper
  • 300g plain flour
  • 150g butter
  • Pinch salt
  • 1 egg, beaten
  • 3-5 tbsp. cold water
  • 1 egg


  1. Melt the butter for the pastry and leaving to cool. Put flour and salt into a bowl, make a well in the centre, then pour the butter and egg into the centre. Stir until starting to come together, then add enough water to form a soft dough. Turn out, knead until smooth, then rest while you make the filling. Cover well with cling.

  2. Heat oil in a large frying pan. Add the chorizo and fry until releasing oils, then scoop out with a slotted spoon. Add the onion, garlic and cumin, and fry gently for 10-15 minutes until softened and golden. Stir in raisins, salt and pepper, chicken and chorizo, then fry for another 5 minutes.

  3. Preheat oven to 200C. Roll pastry out on a lightly foured work surface to 4mm, then cut into 10 12cm circles. Dampen the edges, divide the filling between the pastry, fold over to enclose the filling and then pinch and crimp to enclose. Brush with egg, place onto a baking tray and bake for 15-20 minutes or until golden and crisp.

If you like, leave out the raisins and add something like spinach or pine nuts instead. Recipe makes 10 mini pasties.

Recipe Details:

  • Author: Laura Young.
  • Published:

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