Baked Chicken Empanadas

Baked Chicken Empanadas are a delicious twist on a Latin American classic. Flaky pastry pockets are filled with tender chicken, onions, and spices, then baked to golden perfection.

Perfect as an appetizer or snack, these empanadas are sure to become a favorite in your household!

Ingredients

• 2 pounds boneless, skinless chicken breast, cut into small pieces
• 1 large onion, diced
• 2 cloves of garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup warm water
• 1 egg, beaten
• 1 tablespoon white vinegar
• 8 empanada discs, thawed
• 1 egg, beaten (for egg wash)
• Chopped fresh cilantro, for garnish

Instructions

Preheat your oven to 400°F (200°C). In a large skillet, heat the olive oil over medium-high heat.

Add the diced onion and cook until translucent, about 5 minutes.

Add the minced garlic and cook for an additional minute, until fragrant. Add the chicken breast pieces to the skillet, cooking until browned and cooked through, about 5-7 minutes.

Add the cumin, smoked paprika, salt, and black pepper, stirring to combine.

In a large bowl, whisk together the flour and salt. Gradually add the warm water, stirring with a fork until a dough forms.

Knead the dough on a floured surface for 5-7 minutes, until it becomes smooth and elastic.

Divide the dough into 8 equal pieces. Roll each piece into a ball and flatten slightly into a disk shape.

Spoon about 1/4 cup of the chicken mixture onto the center of each dough disk, leaving a 1/2-inch border around the edges.

Brush the edges with the beaten egg and fold the dough over the filling, pressing the edges to seal. Brush the tops of the empanadas with the beaten egg and cut a small slit in the top of each to allow steam to escape.

Place the empanadas on a baking sheet lined with parchment paper, leaving about 1 inch of space between each.

Brush the tops with the beaten egg and sprinkle with a pinch of salt. Bake the empanadas for 20-25 minutes, or until golden brown.

Remove from the oven and garnish with chopped cilantro.

Serve warm and enjoy!

Notes

For the chicken mixture, make sure to cook the chicken until it’s completely cooked through, as undercooked chicken can be a food safety issue.

To ensure the dough comes together properly, use warm water that’s not too hot or too cold.

The ideal temperature is around 100°F to 110°F (38°C to 43°C).

When rolling out the dough, try to make the disks as uniform as possible so that your empanadas bake evenly.

Don’t overfill the empanadas, as this can cause them to burst open during baking.

Leave a decent border around the edges to prevent this from happening.

If you find that your empanadas are browning too quickly, cover them with foil for the remaining baking time to prevent overcooking.

These empanadas freeze well, so consider making a double batch and freezing some for later.

Simply thaw and bake as needed.

Nutrional Value

• Calories: 374
• Total Fat: 16g
• Saturated Fat: 2.5g
• Cholesterol: 70mg
• Sodium: 450mg
• Total Carbohydrates: 33g
• Dietary Fiber: 2g
• Sugars: 1g
• Protein: 25g