Easy Baked Chicken Empanadas Recipe EMPANADAS DE POLLO
Flaky crust filled with juicy tender chicken. This amazing dinner or appetizer comes together in 20 to 30 minutes.
Course Appetizer, Main
Keyword chicken empanadas
Prep Time 15minutes
Cook Time 30minutes
Total Time 45minutes
Author Muna Kenny
FOR THE DOUGH
1 ½cupall-purpose flour
5tablespoonchilled butter cut in cubes
¼cupchilled watermight need more or less.
FOR THE FILLING
400gm minced chicken
2medium onions thinly sliced
3garlic cloves minced
Salt to taste
¼teaspoonred chili powder
MAKING THE FILLING
In a hot pan, add the oil and when it’s hot, add the onion and sauté until translucent.
Add the ground chicken and cook for three minutes on medium high heat.
Add the garlic and all the spices and stir for three minutes or until water from the chicken evaporates.
Add the boiling water and continue cooking until the water evaporates and the chicken is completely cooked.
Let the filling cool to room temperature before filling the discs.
MAKING THE EMPANADA DOUGH
In a bowl, add the flour, salt, and sugar, mix them well then add the butter and incorporate the butter with the dry ingredients by rubbing it with your fingers.
When you get a coarse crumb-like texture, beat the egg and add it to the flour and butter mixture. Mix until combined.
Gradually add the chilled water and knead for a minute and form a ball.
Cover the dough with a plastic wrap and refrigerate for one hour.
Form 11 equal size balls.
Lightly dust the working surface and roll out the ball into a thin sheet.
Fill the center of the rolled disc with the filling. Fold the empanada and seal the edges by pressing the edges together. You can use a fork to press down the edges and give the empanadas a beautiful finish, or you can use the empanada mold as an easier option.
It’s best to cover and refrigerate the empanadas before baking them for at least 40 minutes.
Preheat oven to 400F/180C.
Place the empanadas in a previously lined with parchment paper baking pan. Brush the empanadas with the beaten egg and bake for 16 minutes or until the empanadas are golden in color.