Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Chicken Empanadas Recipe
    Lost? Site Map

    Chicken Empanadas

    Chicken Empanadas. Photo by KateL

    1/1 Photo of Chicken Empanadas

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    40 mins

    30 mins

    Sara 76's Note:

    These empanadas are best if you make the filling the day before, and leave it to chill overnight. Posted for ZWT7.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Yield:

    empanadas

    Units: US | Metric

    DOUGH

    FILLING

    Directions:

    1. 1
      FILLING:.
    2. 2
      Sift the flour into a bowl. Stir in the salt and the sugar.
    3. 3
      Blend the butter and shortening into the flour mixture with a pastry cutter or with two knives, until fairly well blended.
    4. 4
      Whisk the egg yolks with 3/4 cups water. Stir in the 1/2 cup of water/egg mixture, a little at a time until the dough starts to come together smoothly. Keep kneading the dough, adding more water/egg a little bit at a time as necessary (you made need a few tablespoons extra of water), until the dough is smooth. The dough will seem a bit shaggy until it has thoroughly chilled.
    5. 5
      Cover the dough with saran wrap and refrigerate for about an hour. (Dough can also be kept overnight (or a couple of days) in the refrigerator) Dough should be soft and smooth, and not elastic - if you poke a hole in it with your finger, the indentation should remain.
    6. 6
      FILLING.
    7. 7
      Prepare empanada dough and chill.
    8. 8
      Poach the chicken: Place the chicken breasts in a pot with the bouillon and bay leaf, and cover with water or chicken broth.
    9. 9
      Bring to a boil, and simmer over low heat for 15 to 20 minutes, until chicken is cooked through. Let cool in the broth.
    10. 10
      Shred chicken into small pieces, and moisten with 1 or 2 tablespoons of the broth. Set aside.
    11. 11
      Heat oil in a skillet. Add chopped onions, paprika, cumin, chile powder, sugar, and salt and pepper to taste.
    12. 12
      Cook over low heat for 15 to 20 minutes, until onions are soft and clear, and mixture is golden brown.
    13. 13
      Remove from heat and stir in the chicken. For best flavor, refrigerate filling until the next day.
    14. 14
      Stir chopped hard boiled egg and olives into filling mixture.
    15. 15
      Separate empanada dough into golf ball size pieces, and roll each one into a smooth ball. Let rest 5 minutes.
    16. 16
      Preheat oven to 220°C.
    17. 17
      On a floured surface, roll each ball of dough into a circle about 6 inches in diameter.
    18. 18
      Spoon 2-3 tablespoons of filling in the middle of the circle. Brush the edges of the dough along the bottom half of the circle lightly with water.
    19. 19
      Fold the top half of the circle of dough over the filling to form a semicircle, and press edges together firmly to seal.
    20. 20
      Brush the pressed edge with a little bit of water, and fold the edge over itself, pinching and crimping as you go to make a braid-like effect. Place empanadas on a baking sheet.
    21. 21
      Mix egg yolk with water and brush mixture lightly over entire surface of each empanada.
    22. 22
      Bake for 15 to 20 minutes, until golden brown and slightly puffed.
    23. 23
      Serve warm or at room temperature.

    Ratings & Reviews:

    • on July 27, 2011

      45

      The pastry was superb, even for a baking-challenged cook like me. I used 2 large white onions and ended up with too much onion compared to the chicken, and a lot of left-over chicken mixture once all 12 empanadas were made. (I would limit to 3 cups of onion.) The mildly-spiced filling tasted good, but it was overpowered by the pastry, which was excellent. Used Martha Stewart's Hard Boiled Eggs 101 #173837 to hard-boil eggs. Used pimento-stuffed Manzanilla olives. Needed additional egg wash for the last 4 empanadas. Next time I will try 2 cups of onion, no eggs and 3/4 cup of olives. These took 20 minutes at 425 F. Made for Please Review My Recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Chicken Empanadas

    Serving Size: 1 (1840 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 428.9
     
    Calories from Fat 227
    53%
    Total Fat 25.3 g
    38%
    Saturated Fat 7.1 g
    35%
    Cholesterol 108.7 mg
    36%
    Sodium 414.8 mg
    17%
    Total Carbohydrate 38.2 g
    12%
    Dietary Fiber 1.9 g
    7%
    Sugars 4.6 g
    18%
    Protein 12.0 g
    24%

    Ideas from Food.com

    “Everything

    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites