Chicken Empanada Recipe
Make Chicken Empanada Recipe in just 1h 35m. 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
Combine dry ingredients
Whisk together 3 cups all-purpose flour and 1 tsp salt in a large bowl.
- 2
Cut in butter
Add 8 tablespoons cold, cubed unsalted butter to the flour. Using a pastry cutter or your fingertips, work the butter into the flour until mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- 3
Add liquid
In a small bowl, beat 1 egg with 1 tsp white vinegar and 6 tablespoons cold water. Sprinkle the liquid over the flour-butter mixture, tossing gently with a fork until dough just comes together. Add another tablespoon of cold water if the dough seems dry; do not overmix.
- 4
Chill dough
Turn the dough onto a lightly floured surface, gently press into a disk, wrap tightly in plastic, and refrigerate for at least 30 minutes (up to 2 hours) to relax the gluten and firm the butter.
Filling
- 5
Prepare chicken
If you haven't already, cook chicken thighs (poach, roast, or pan-sear) until fully done and shred finely. Measure 2 cups shredded chicken.
- 6
- 7
Season and simmer
Stir in 1 teaspoon paprika, 1/2 teaspoon ground cumin, 1/2 teaspoon dried oregano and 1 tablespoon tomato paste; cook 1 minute. Add 1/4 cup chicken broth and scrape up any browned bits. Add the shredded chicken, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 cup chopped green olives (if using). Stir to combine and cook 2–3 minutes until mixture is slightly saucy but not watery.
- 8
Assembly & Bake
- 9
Roll and cut
Preheat oven to 400°F (200°C). Remove dough from fridge and divide into two discs. On a lightly floured surface, roll each disc to about 1/8-inch thickness. Use a 4.5–5 inch round cutter (or small bowl) to cut circles for empanadas; you should get about 12–14 rounds.
- 10
Fill
Place about 2 tablespoons of cooled chicken filling in the center of each dough round. Be careful not to overfill; leave a 1/2-inch border.
- 11
- 12
Egg wash & finish
Whisk together 1 large egg with 1 tablespoon water. Place empanadas on a parchment-lined baking sheet. Brush tops lightly with egg wash and sprinkle sesame seeds or coarse salt if desired.
- 13
Bake
Bake in the preheated 400°F (200°C) oven for 18–22 minutes, or until golden brown and crisp. Rotate the baking sheet halfway through to promote even browning.
- 14
Rest and serve
Allow empanadas to rest on a wire rack for 5 minutes before serving. Serve warm with chimichurri, salsa, or a simple green salad.