Baked Chicken Empanadas

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Baked Chicken Empanadas

These Baked Chicken Empanadas are a delicious and easy-to-make savory pastry filled with seasoned chicken, vegetables, and a touch of sweetness from raisins. The golden, flaky crust encases a flavorful filling, making them perfect as an appetizer, snack, or even a light meal. Unlike traditional fried empanadas, this baked version offers a crisp, golden texture while being a healthier alternative.

Whether you’re making them for a family gathering, meal prep, or a special occasion, these homemade empanadas will surely impress.

Ingredients

For the Filling

  • ½ kilogram ground chicken – Lean protein base for a delicious, hearty filling.
  • 1 small carrot, finely chopped – Adds a subtle sweetness and texture.
  • ½ cup green peas – Brings color and a slight crunch.
  • ¼ cup raisins – A hint of natural sweetness to balance the savory flavors.
  • 2 small potatoes, diced – Helps make the filling more satisfying and hearty.
  • 1 small onion, finely chopped – Enhances the overall flavor with a mild sweetness.
  • 3 cloves garlic, minced – Adds a rich aroma and depth to the filling.
  • 1 tablespoon soy sauce – Provides a savory umami flavor.
  • Salt and pepper to taste – Adjust according to preference.
  • Cooking oil – For sautéing the filling ingredients.

For the Dough

  • 2 cups all-purpose flour – The base of the empanada crust.
  • ½ cup cold butter (1 stick), cubed – Ensures a flaky, tender crust.
  • 1 teaspoon white vinegar – Helps create a softer dough.
  • 1 raw egg – Adds richness and structure to the dough.
  • ¼ cup ice water – Helps bring the dough together without making it too sticky.
  • ½ teaspoon salt – Enhances the flavor of the crust.

For the Egg Wash

  • 1 fresh egg, beaten – Gives the empanadas a beautiful golden finish.
  • 1 tablespoon fresh milk – Adds a slight sheen to the crust.

How to Make Baked Chicken Empanadas

Step 1: Prepare the Dough

  1. In a large mixing bowl, combine the all-purpose flour and salt.
  2. Add the cold cubed butter and mix using a fork or your fingertips until the texture resembles coarse crumbs. The butter should be evenly distributed but still visible in small pieces.
  3. In a separate bowl, whisk together the white vinegar, egg, and ice water.
  4. Gradually pour the liquid mixture into the flour mixture while mixing with your hands until a dough forms.
  5. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 1 hour to allow it to firm up.

Step 2: Prepare the Filling

  1. Heat a pan over medium heat and add cooking oil.
  2. Sauté the chopped onions and garlic until fragrant and slightly translucent.
  3. Add the ground chicken and cook until golden brown. Stir occasionally to break it apart.
  4. Add the chopped carrots and diced potatoes. Stir well and let them cook for about 10 minutes, allowing the vegetables to soften.
  5. Mix in the green peas and raisins, then season with soy sauce, salt, and pepper.
  6. Continue to simmer for a few more minutes, ensuring all ingredients are well combined.
  7. Remove from heat and let the filling cool completely before assembling the empanadas.

Step 3: Roll Out and Shape the Dough

  1. Once the dough has chilled, divide it into smaller portions and roll each into a golf ball-sized shape.
  2. Flatten each ball slightly with the palm of your hand.
  3. Using a rolling pin, roll out each ball into a thin circle about ⅛ inch thick.
  4. Use a wide-mouth bowl or a round cutter to create a uniform shape of approximately 4 inches in diameter.
  5. Trim off excess dough using a knife or pizza cutter.

Step 4: Assemble the Empanadas

  1. Take one dough circle and place a spoonful of the prepared filling in the center.
  2. Fold the dough over the filling to create a half-moon shape.
  3. Seal the edges by pressing them together with your fingers.
  4. To create a decorative seal, crimp the edges with a fork or twist the edges slightly for a classic empanada look.

Step 5: Apply the Egg Wash and Bake

  1. Preheat your oven to 375°F (190°C).
  2. Line a baking sheet with parchment paper and arrange the empanadas, ensuring space between each one.
  3. In a small bowl, whisk together the egg and milk to create the egg wash.
  4. Lightly brush the tops of the empanadas with the egg wash for a golden, glossy finish.
  5. Bake in the preheated oven for 20 to 25 minutes, or until the crust is golden brown and crisp.

Tips for Perfect Empanadas

  • Chill the Dough – Refrigerating the dough makes it easier to work with and helps prevent shrinkage during baking.
  • Cool the Filling – Make sure the filling has cooled completely before assembling the empanadas to avoid making the dough too soft.
  • Seal Properly – A tight seal prevents the filling from leaking during baking. Using a fork to crimp the edges ensures a secure closure.
  • Customize the Filling – While this recipe uses chicken, feel free to experiment with shredded beef, turkey, or a vegetarian filling with mushrooms and spinach.
  • Freeze for Later – You can freeze unbaked empanadas and bake them directly from frozen when needed. Just add a few extra minutes to the baking time.

Serving and Storage

  • Serving: These empanadas are best served warm and can be enjoyed as a snack, appetizer, or main dish. Pair them with a dipping sauce like garlic aioli, chimichurri, or a simple tomato salsa.
  • Storing Leftovers: Store cooled empanadas in an airtight container in the refrigerator for up to 4 days.
  • Reheating: Warm them in the oven at 300°F (150°C) for a few minutes to retain their crispiness. Avoid microwaving, as it may make them soggy.

These Baked Chicken Empanadas are a delicious, flaky, and flavorful treat that will be a hit with family and friends. Whether you enjoy them fresh out of the oven or as a make-ahead meal, they are guaranteed to satisfy your cravings. Try making a batch today and enjoy the perfect balance of savory and slightly sweet flavors wrapped in a golden crust.

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