2 Chicken Empanadas Recipe
Make 2 Chicken Empanadas Recipe in just 1h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Filling
Finish / Egg wash
Method
Dough
- 1
Mix dry ingredients
In a medium bowl, whisk together 1.25 cups all-purpose flour and 0.5 tsp salt until evenly combined.
- 2
Cut in butter
Add 4 tbsp cold, cubed unsalted butter to the flour. Use a pastry cutter or your fingertips to work butter into the flour until mixture resembles coarse crumbs with pea-sized bits of butter remaining (about 4–6 minutes). Keep mixture cold.
- 3
Add liquids and chill
In a small bowl, lightly beat 1 egg with 3 tbsp cold water and 0.5 tsp white vinegar. Drizzle the liquid into the flour-butter mixture and stir gently with a fork until dough comes together. If dough is dry, add up to 1 additional teaspoon cold water. Form into a flat disk, wrap in plastic, and refrigerate for at least 30 minutes (or up to 2 hours).
- 4
Roll and cut
On a lightly floured surface, roll chilled dough to about 1/8-inch (3 mm) thickness. Using a 4.5–5 inch round cutter (or a bowl), cut two circles. Gather scraps, roll once more if needed, cut remaining circle(s). Keep dough rounds covered while you prepare the filling.
Filling
- 5
Prepare chicken
If your chicken is not already cooked, poach or roast a small boneless chicken breast until cooked through, then shred finely. Measure 3/4 cup shredded cooked chicken.
- 6
- 7
Build filling
Add 1 tsp tomato paste and 1/4 cup finely diced green bell pepper to the skillet; cook 1–2 minutes more. Stir in 0.5 tsp smoked paprika, 0.25 tsp ground cumin, 0.25 tsp dried oregano, 0.25 tsp salt, and 0.125 tsp black pepper and cook for 30 seconds to bloom spices.
- 8
Combine with chicken
Add the 3/4 cup shredded chicken to the skillet and toss to coat in the spiced mixture. Stir in 2 tbsp chopped pitted green olives, 1 tbsp chopped cilantro or parsley, and 0.5 tsp lime juice. Cook just until heated through, 1–2 minutes. Remove from heat and let cool slightly (5–10 minutes). The filling should be moist but not soupy — if very wet, drain excess liquid before filling.
Assemble & Bake
- 9
Preheat oven
Preheat oven to 400°F (205°C). Line a small baking sheet with parchment paper or lightly grease it.
- 10
Fill empanadas
Place one dough circle on a lightly floured surface. Spoon about 3 tablespoons of the cooled chicken filling onto the center of the dough, leaving a 1/2-inch border. Brush the border with a little of the egg wash (reserve most for later) or water. Fold the dough over to form a half-moon and press edges to seal.
- 11
Crimp edges
Crimp the edge by folding small pleats along the sealed edge or press with the tines of a fork to seal completely. Repeat to make the second empanada.
- 12
Egg wash and bake
Whisk together 1 egg yolk and 1/2 tsp water to make the egg wash. Brush the tops of both empanadas lightly with the egg wash. Optionally, cut a small vent or two in the top of each to release steam. Place on the prepared baking sheet and bake in the preheated oven for 18–22 minutes, or until golden brown.
- 13
Cool and serve
Remove empanadas from the oven and let rest on a rack for 5 minutes to set. Serve warm with salsa, chimichurri, or your preferred dipping sauce.