Empanadas de Pollo
This Empanadas de Pollo (Chicken Empanadas) recipe is your golden ticket to a flaky dough and a savory chicken mixture. Say goodbye to store-bought and hello to homemade empanadas!
Servings: 12 empanadas
Calories: 380kcal
Ingredients
For Empanada Dough
- 2 ½ cups all purpose flour (plus more for shaping and rolling)
- 1 teaspoon salt
- 6 tablespoon unsalted butter chilled and cubed (or vegetable shortening)
- ½ cup ice cold water
For the Chicken Filling:
- 2 tablespoon olive oil
- 1 ½ lb ground chicken (or chicken chopped into small pieces)
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon ground pepper
- ¼ onion diced
- 1 garlic clove minced
- 1 tomato diced
- 1 chipotle in adobo finely minced
You'll Also Need
- 1 cup Shredded Cheese Monterrey Jack, cheddar, or colby
- 1 egg and splash of water to make egg wash
Instructions
For Dough:
- In a large bowl, add the flour.
- Using your hands or a pastry cutter, cut the butter (or shortening) into the flour until you have fine crumbles.
- Add the salt and water.
- Add the water, little by little until the dough comes together. It should not be sticky.
- Cover with plastic wrap and let dough rest for 1 hour.
For the Chicken Filling:
- Heat the oil.
- Season the chicken with salt, pepper, and cumin.
- Add the chicken to the skillet and cook for 4 minutes.
- Then add the onion, garlic, tomato, and chipotle.
- Cook for an additional 5-6 minutes, or until the liquid from the tomato is gone.
- Set aside until cool.
How to Assemble:
- Preheat your oven to 425 degrees F.
- Line a large baking sheet with parchment paper and set aside.
- Transfer the dough to a lightly floured surface and knead for a few seconds.
- Roll into a log and slice into 12 equal sections. Roll into balls and keep them covered with a kitchen towel so they don't dry out.
- Roll and extend each ball on a lightly floured surface to about 4 inches in diameter.
- Using your best judgement, add some cheese to the center.
- Fill with about ¼ cup of the cooled chicken filling.
- Fold over until two sides meet and gently press with fingers.
- You can crimp with a fork, or you can pinch and fold over to create a braided look. Whichever you find easiest.
- Transfer filled empanadas to a lined baking sheet.
- Whisk the egg with a splash of cold water.
- Using a pastry brush, brush the tops of the unbaked empanadas.
- Place the baking sheet in the preheated oven.
- Bake for 22-25 minutes or until golden brown all around.
- Take a peak at 22 minutes. If they are golden brown, remove.
- To make them browner, press the broiler button and broil for 30 seconds. Remove immediately!
- Cool slightly before serving.
Notes
Can I use store-bought dough?
Yes, you can use store-bought empanada dough, pie crust, or puff pastry dough if you're short on time. (I’ve done it myself.)
Using leftover chicken: This chicken empanada recipe is a great way to use up leftover chicken. Just make sure the chicken is shredded finely.
Air Fryer Instructions: Cook them at 375°F (190°C) for 12-15 minutes or until golden brown.
Nutrition
Calories: 380kcal | Carbohydrates: 21g | Protein: 15g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 2g | Cholesterol: 71mg | Sodium: 483mg | Potassium: 365mg | Fiber: 1g | Sugar: 1g | Vitamin A: 326IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 2mg