These mini empanadas with dipping sauce are a yummy appetizer that will get any party started.

July 17, 2026

Chicken Chorizo Empanadas with Mango Chili Dipping Sauce

Name: Chicken Chorizo Empanadas with Mango Chili Dipping Sauce
Prep time: 10 min
Total time: 30 min
Yield: 36
Ingredients: 2 tbsp (30 mL) olive oil; 8 oz (250 g) ground chicken; 4 oz (125 g) fresh chorizo sausage, casing removed; 2 cloves garlic, minced; 2 tbsp (30 mL) finely chopped fresh cilantro; 1 jar (341 mL) VH® Mango Chili Sauce, divided; 1 egg, beaten; 2 pkg (200 g each) refrigerated rolled pie crusts

10

Prep Time Minutes
30
Total Time Minutes
8
Number of Ingredients
36
Servings

Tags:

Appetizer,
Side Dish,
Chicken,
VH,
Under 30 min

Ingredients

2 tbsp (30 mL) olive oil
8 oz (250 g) ground chicken
4 oz (125 g) fresh chorizo sausage, casing removed
2 cloves garlic, minced
2 tbsp (30 mL) finely chopped fresh cilantro
1 jar (341 mL) VH® Mango Chili Sauce, divided
1 egg, beaten
2 pkg (200 g each) refrigerated rolled pie crusts

Directions

View photos

Step one

Heat oil in large skillet set over medium heat; cook chicken, sausage and garlic, breaking up sausage with wooden spoon, for 5 to 8 minutes or until chicken is browned and cooked through. Let cool completely. Stir in cilantro. Toss with 1/4 cup (59 mL) VH® Mango Chili Sauce.
Step two

Preheat oven to 400°F (200°C). Beat egg with 1 tbsp (15 mL) water; set aside. Cut out nine 3-inch (8 cm) rounds from each piece of pastry, rerolling scraps as needed.
Step three

Place teaspoonful of chicken filling in centre of each round. Brush outer edges with egg wash. Bring edges of pastry together to create half-moon shape and enclose filling. Crimp edges with fork to seal pastry. Brush top with egg wash. Cut two small vent holes in centre of each empanada.
Step four

Bake for 15 to 20 minutes or until golden brown. Serve with remaining VH® Mango Chili Sauce for dipping.