Chicken Empanadas Recipe
Make Chicken Empanadas Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Filling
Assembly & Finish
Method
Dough
- 1
Combine dry ingredients
In a large bowl, whisk together 3 cups all-purpose flour and 1 tsp salt.
- 2
Cut in fat
Add 12 tbs cold cubed unsalted butter and 2 tbs cold vegetable shortening (if using). Using a pastry cutter, two forks, or your fingertips, cut the fats into the flour until the mixture resembles coarse crumbs with some pea-sized bits remaining.
- 3
Add wet ingredients
Whisk together 1 large egg, 6 tbs cold water, and 1 tsp white vinegar. Pour the liquid into the flour mixture in two additions, gently folding with a spatula until the dough just comes together. Do not overwork. If dough looks dry, add up to 1 more tablespoon cold water.
- 4
Chill
Form dough into a disc about 1-inch thick, wrap tightly in plastic wrap, and refrigerate at least 30 minutes (up to 2 hours). This firms the fat and makes the dough easier to roll.
Filling
- 5
Cook chicken
Place 1 lb chicken breasts or thighs in a medium pot, cover with water and a pinch of salt. Bring to a simmer and poach gently 12–15 minutes until cooked through (internal temp 165°F/74°C). Alternatively, roast or pan-sear the chicken seasoned with a pinch of salt and pepper until cooked. Remove chicken and let cool slightly.
- 6
Shred chicken
Using two forks or your hands, shred the cooked chicken into small bite-sized pieces. Set aside.
- 7
Sauté aromatics
Heat 1 tbs olive oil in a skillet over medium heat. Add 1 cup finely chopped yellow onion and 0.5 cup finely chopped red bell pepper. Sauté 5–7 minutes until softened and beginning to brown. Add 2 tsp minced garlic and cook 30 seconds until fragrant.
- 8
Season and simmer
Stir in 1 tsp smoked paprika, 0.5 tsp ground cumin, 0.5 tsp dried oregano, and 1 tbs tomato paste. Cook 1 minute to bloom spices. Add 0.25 cup chicken broth, scraping any browned bits. Simmer 2–3 minutes until mixture is saucy and thickened.
- 9
Combine filling components
Add the shredded chicken to the skillet along with 0.25 cup chopped green olives (if using), 2 tbs raisins (if using), 2 tbs chopped cilantro or parsley, 1 tsp salt, 0.5 tsp black pepper, and 1 tsp lime juice or white vinegar. Stir to combine and heat through 2–3 minutes. Taste and adjust seasoning. Remove from heat and let cool to room temperature before assembling (to prevent soggy dough).
Assembly & Finish
- 10
Prepare work surface
Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper. Lightly flour a work surface with 0.25 cup flour.
- 11
Roll and cut dough
Remove chilled dough from fridge and let sit 5 minutes if very firm. Divide dough into 12 equal portions (about 2 oz each) and gently roll each into a ball. Roll each ball into a 5–6 inch circle (about 1/8-inch thick). Keep unused dough covered to prevent drying.
- 12
Fill empanadas
Place about 2 tablespoons of the cooled chicken filling in the center of each dough circle, leaving a 1/2-inch border. Do not overfill.
- 13
- 14
Egg wash and optional oil
Whisk 1 egg with 1 tsp water to make an egg wash. Place empanadas on prepared baking sheets, spacing 1 inch apart. Brush each empanada generously with the egg wash. For extra shine and crisp bottom, brush the bottom lightly with 1 tbs vegetable oil before placing on the sheet, or gently brush the tops only.
- 15
Bake
Bake in the preheated 400°F (200°C) oven for 18–22 minutes, until empanadas are golden brown and cooked through. Rotate pans halfway through baking for even color.
- 16
Cool and serve
Remove from oven and cool 5 minutes on the baking sheet, then transfer to a wire rack. Serve warm with chimichurri, salsa, or your favorite dipping sauce.