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
