Short Description
Baked Chicken Empanadas are savory pastries filled with a flavorful mixture of ground chicken, vegetables, and spices, all encased in a tender, flaky dough. Baked to golden perfection, these empanadas offer a delightful combination of textures and tastes, making them a popular choice for meals and gatherings.
Why You’ll Love This Recipe
Flavorful Filling: The combination of ground chicken, carrots, peas, and aromatic spices creates a rich and satisfying filling.
Homemade Dough: Crafting the dough from scratch ensures a tender and flaky crust that complements the savory filling.
Baked, Not Fried: Baking the empanadas reduces the oil content, offering a lighter alternative without compromising on taste.
Versatile Dish: Perfect as an appetizer, snack, or main course, these empanadas are suitable for various occasions.
Make-Ahead Friendly: Prepare in advance and bake when needed, making meal planning more convenient.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Filling:
½ kilo (1.1 lbs) ground chicken
1 small carrot, finely chopped
½ cup green peas
1 small onion, chopped
2 cloves garlic, minced
2 tablespoons soy sauce
Salt and pepper to taste
1 tablespoon oil
For the Dough:
2 ½ cups all-purpose flour
½ teaspoon salt
1 cup unsalted butter, chilled and cubed
1 egg
6–8 tablespoons cold water
For the Egg Wash:
1 egg, beaten
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Directions
Prepare the Dough:
In a large bowl, combine the all-purpose flour and salt.
Add the chilled, cubed butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
In a separate bowl, beat the egg and mix in 6 tablespoons of cold water.
Gradually add the egg mixture to the flour mixture, stirring until the dough comes together.
If the dough is too dry, add the remaining 2 tablespoons of cold water, one tablespoon at a time.
Form the dough into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Prepare the Filling:
In a large skillet, heat 1 tablespoon of oil over medium heat.
Add the chopped onion and minced garlic, sautéing until fragrant and translucent.
Add the ground chicken, cooking until browned and fully cooked.
Stir in the finely chopped carrot and green peas, cooking for an additional 5 minutes.
Season the mixture with soy sauce, salt, and pepper to taste.
Remove from heat and allow the filling to cool to room temperature.
Assemble the Empanadas:
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
On a floured surface, roll out the chilled dough to about 1/8-inch thickness.
Using a round cutter or a glass, cut out circles approximately 4-5 inches in diameter.
Place a tablespoon of the cooled filling in the center of each dough circle.
Fold the dough over the filling to create a half-moon shape, pressing the edges together to seal.
Use a fork to crimp the edges for a decorative seal.
Place the assembled empanadas on the prepared baking sheet.
Brush the tops with the beaten egg to achieve a golden finish.
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Bake the Empanadas:
Bake in the preheated oven for 20-25 minutes, or until the empanadas are golden brown.
Remove from the oven and allow to cool slightly before serving.
Servings and Timing
Servings: Approximately 12 empanadas
Preparation Time: 45 minutes
Cooking Time: 25 minutes
Total Time: 1 hour 10 minutes
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Variations
Cheese Addition: Incorporate shredded cheese, such as cheddar or mozzarella, into the filling for a creamy texture.
Spicy Kick: Add chopped jalapeños or a pinch of chili flakes to the filling for added heat.
Alternative Proteins: Substitute ground chicken with ground turkey or beef for a different flavor profile.
Vegetarian Option: Replace the meat with a mixture of sautéed mushrooms, spinach, and cheese for a vegetarian version.
Storage/Reheating
Storage: Store leftover empanadas in an airtight container in the refrigerator for up to 3 days.
Freezing: Place unbaked empanadas on a baking sheet and freeze until solid. Transfer to a freezer-safe bag and store for up to 2 months. Bake from frozen, adding an additional 5-10 minutes to the baking time.
Reheating: Reheat baked empanadas in a preheated oven at 350°F (175°C) for 10-15 minutes, or until warmed through.
FAQs
Can I use store-bought dough for this recipe?
Yes, store-bought pie crust or puff pastry can be used as a convenient alternative to homemade dough.
How do I prevent the empanadas from opening during baking?
Ensure the edges are well-sealed by pressing firmly and crimping with a fork. Avoid overfilling, as this can cause the empanadas to burst open.
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Can I make the filling ahead of time?
Absolutely. The filling can be prepared a day in advance and stored in the refrigerator until ready to use.
What dipping sauces pair well with chicken empanadas?
Common accompaniments include chimichurri, salsa, or a creamy garlic sauce.
Can I bake the empanadas directly from frozen?
Yes, bake frozen empanadas in a preheated oven, adding an extra 5-10 minutes to the baking time.
How do I achieve a flaky crust?
Using chilled butter and cold water in the dough, and avoiding overworking it, helps create a flaky texture.
Are these empanadas suitable for freezing after baking?
Yes, baked empanadas can be cooled completely, then frozen. Reheat in the oven until warmed through.
Can I add other vegetables to the filling?
Certainly. Feel free to incorporate diced bell peppers, corn, or mushrooms for added variety.
How can I make the empanadas spicier?
Add chopped chili peppers or a dash of hot sauce to the filling to increase the heat level.
What is the best way to seal the empanadas?
After folding the dough over the filling, press the edges together firmly and crimp with a fork to ensure a secure seal.
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Conclusion
Baked Chicken Empanadas are a delightful fusion of savory filling and tender pastry, offering a satisfying dish that’s perfect for various occasions. Whether enjoyed as a snack, appetizer, or main course, these empanadas are sure to impress with their rich flavors and appealing presentation.
Baked Chicken Empanadas
- Total Time: 55 minutes
- Yield: About 12 empanadas
Description
This Baked Chicken Empanadas recipe features a savory, flavorful chicken and veggie filling wrapped in golden, flaky homemade dough. Healthier than fried empanadas but just as satisfying, these easy chicken empanadas are perfect as appetizers, snacks, or light meals for any occasion.
Ingredients
For the Filling:
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1/2 kilo (1.1 lbs) ground chicken
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1 small carrot, finely chopped
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1/2 cup green peas
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1 small onion, chopped
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2 cloves garlic, minced
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2 tablespoons soy sauce
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Salt and pepper, to taste
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1 tablespoon oil
For the Dough:
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2 1/2 cups all-purpose flour
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1/2 teaspoon salt
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1 cup unsalted butter, chilled and cubed
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1 egg
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6-8 tablespoons cold water
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1 egg (beaten, for egg wash)
Instructions
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Make the Filling:
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Heat oil in a skillet over medium heat. Sauté onion and garlic until fragrant.
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Add ground chicken and cook until no longer pink.
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Stir in chopped carrot, peas, and soy sauce. Cook until vegetables are tender.
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Season with salt and pepper to taste. Let mixture cool completely.
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Prepare the Dough:
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In a large bowl, combine flour and salt. Cut in chilled butter until mixture resembles coarse crumbs.
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Add egg and gradually mix in cold water until dough comes together.
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Divide dough, wrap in plastic, and chill for 30 minutes.
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Assemble Empanadas:
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Preheat oven to 375°F (190°C).
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Roll out dough on a floured surface and cut into 4–5 inch circles.
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Place 1–2 tablespoons of filling in the center of each circle. Fold over and seal edges with a fork.
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Arrange on a baking sheet lined with parchment paper. Brush tops with beaten egg.
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Bake:
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Bake for 20–25 minutes, or until golden brown.
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Serve warm, with dipping sauce if desired.
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Notes
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These empanadas can be made ahead and frozen before baking.
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Customize the filling with other veggies or spices as preferred.
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Serve with salsa, sour cream, or a spicy vinegar dip.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Snack
- Method: Filipino, Latin American-inspired
- Cuisine: American
