£5 Crispy Chorizo “Breadpanadas” with Sweetcorn & Tomato Sauce

The best thing since sliced bread? Our breadpanadas, made with sliced bread. Add chorizo, feta, a smoky sweetcorn & tomato sauce and pesto charred broccoli and you’ve got yourself a balanced meal for a fiver. 

(Serves 4)


For the empanadas:

  • 16 slices white bread
  • 16 slices chorizo
  • 50g feta cheese, crumbled

For the tomato sauce:

  • 1 tbsp vegetable oil
  • 22 slices chorizo, chopped
  • 300g tinned sweetcorn, drained
  • 4 cloves garlic, grated
  • 1 tin chopped tomatoes

For the broccoli:

  • 1 head broccoli
  • 2 tbsp vegetable oil 
  • 90g green pesto
  • 1 clove garlic, grated
  • 1 bunch spring onions, chopped
  • 150g feta cheese, crumbled


1. Preheat the oven to 230℃.

2. Lay out 16 slices of bread on a chopping board. Cut into discs using a ring cutter that’s 1.5cm wider than the slices of chorizo. Flatten the discs with a rolling pin.

3. Place a slice of chorizo in the middle of 8 of the discs. Evenly share the feta among the chorizo slices. Add a second chorizo slice on top of the cheese and then a second bread disc.

4. Use an upside-down ramekin 0.5cm wider than the chorizo slices to press down on each bread sandwich, pushing the 2 slices of bread together to form round, sealed discs. Seal the seams with your fingertips. Lightly brush each sealed pocket with oil and transfer to an oiled baking sheet. Bake in the oven for 12 minutes until golden brown and crisp.

For the tomato sauce:

1. Place a large saucepan over a high heat. Add 1 tbsp of oil and the chopped chorizo and fry for 1 minute until starting to crisp. Add the drained sweetcorn and spread it into an even layer. Allow it to fry in the chorizo fat undisturbed for 2-3 minutes, until golden in places.

2. Stir in the garlic and continue to cook for 2 minutes, until fragrant. Tip in the chopped tomatoes, add a pinch of salt and pepper and stir well. Allow to simmer until reduced by half. 

For the broccoli:

1. Place a large frying pan over a high heat. Cut the broccoli into bite-sized florets and toss into the dry pan. Drizzle over 2 tbsp of vegetable oil and add a pinch of salt and allow to fry undisturbed for 2-3 minutes, until charred in places.

2. In a large bowl, mix together the pesto, garlic, ¾ of the spring onions and the crumbled feta. Once the broccoli has some colour, toss and stir and then allow to cook for a further 2-3 minutes until starting to go tender. Tip the whole pan into the mixing bowl and stir well to combine everything. 

3. Serve 2 empanadas, a big spoon of tomato sauce and a pile of broccoli per person. Garnish with the reserved spring onions.

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