Chicken Empanada

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Ingredients

Adjust Servings:
For the Crust
2 cups All-Purpose Flour
2 tsp Salt
1/4 cup Unsalted Butter chilled and cubed
1/4 cup Vegetable Shortening
1/4 cup Ice Water
For the Filling
2 cups Shredded Chicken cooked
1 small Onion chopped
2 cloves Garlic minced
1/2 tsp Ground Cumin
1/2 tsp Paprika
1/4 tsp Chili Powder
1/4 tsp Dried Oregano
Salt and Pepper to taste
1 tbsp Olive Oil
For the Egg Wash
1 large Egg
1 tbsp Water

Nutritional information

268
Calories
16.5g
Fat
6.3g
Saturated Fat
60mg
Cholesterol
276mg
Sodium
20g
Carbohydrate
1g
Fiber
0.6g
Sugar
14.2g
Protein
0mcg
Vitamin D
24mg
Calcium
2mg
Iron
186mg
Potassium

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Chicken Empanada

Savory Chicken Empanadas with Flaky Crust

Cuisine:

Ingredients

  • For the Crust

  • For the Filling

  • For the Egg Wash

Directions

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These flaky and savory hand pies are a popular dish in Latin American and Filipino cuisine. Chicken empanadas are usually stuffed with a delicious mixture of chicken, vegetables, and spices. They can be served as a snack, appetizer, or a main course. The dough can be made from scratch, but you can also use store-bought puff pastry for a quicker version. In this recipe, we’ll be making our own dough for a homemade touch.

Steps

1
Done

For the Crust

In a large mixing bowl, whisk together the flour and salt.

2
Done

Add the chilled butter and shortening to the flour mixture, and use a pastry cutter or fork to cut the butter and shortening into the flour until the mixture resembles coarse crumbs.

3
Done

Gradually add the ice water to the mixture, and stir until the dough comes together and forms a ball.

4
Done

Flatten the dough into a disk and wrap it in plastic wrap. Chill for at least 30 minutes.

5
Done

For the Filling

Preheat the oven to 375°F (190°C).

6
Done

In a large skillet, heat the olive oil over medium heat.

7
Done

Add the chopped onion and garlic, and sauté for 2-3 minutes, or until the onion is translucent.

8
Done

Add the shredded chicken, cumin, paprika, chili powder, oregano, salt, and pepper to the skillet, and stir until well combined.

9
Done

Remove the skillet from heat and set aside.

10
Done

To Assemble the Emapanadas

Roll out the chilled dough on a lightly floured surface until it is about 1/8 inch thick.

11
Done

Use a 3-inch round cookie cutter or a glass to cut out circles of dough.

12
Done

Place about 1 tablespoon of the chicken filling onto the center of each dough circle.

13
Done

Fold the dough over the filling to form a half-moon shape, and use a fork to press the edges together and seal the empanada.

14
Done

In a small bowl, whisk together the egg and water to make the egg wash.

15
Done

Brush the egg wash over the top of each empanada.

16
Done

Place the empanadas on a baking sheet lined with parchment paper.

17
Done

Bake for 20-25 minutes, or until the crust is golden brown and flaky.

18
Done

Serve hot with your favorite dipping sauce.

Spoon Diva

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