Baked Chicken Empanadas

Short Description

These Baked Chicken Empanadas are a delicious, flaky, and golden-brown pastry filled with a savory mixture of ground chicken, vegetables, and a touch of sweetness from raisins. This easy-to-make version is baked instead of fried, making them a lighter yet equally satisfying snack or meal.

Why You’ll Love This Recipe

• Healthier alternative – Baked instead of fried for a lighter option.
• Flavorful filling – A perfect mix of chicken, vegetables, and a hint of sweetness.
• Great for any occasion – Ideal for snacks, appetizers, or meal prep.
• Make-ahead friendly – Freeze and bake when needed.
• Customizable – Adjust the filling to suit your taste.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Filling:

• ½ kilo ground chicken
• 1 small carrot, finely chopped
• ½ cup green peas
• ¼ cup raisins
• 2 small potatoes, diced
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon soy sauce
• Salt and pepper to taste

For the Dough: (If making from scratch)

• 2 ½ cups all-purpose flour
• ½ cup unsalted butter, cold and cubed
• ½ teaspoon salt
• 1 egg
• ¼ cup cold water (adjust as needed)

For Assembly:

• 1 egg (for egg wash)

Directions

1. Prepare the Filling

1. Sauté the aromatics: In a large pan over medium heat, sauté the onion and garlic until fragrant.
2. Cook the chicken: Add the ground chicken and cook until browned, breaking it up as it cooks.
3. Add the vegetables: Stir in the chopped carrot, peas, potatoes, and raisins. Cook for 5-7 minutes until vegetables are tender.
4. Season the filling: Add soy sauce, salt, and pepper to taste. Stir well and let the mixture cool completely before assembling the empanadas.

2. Make the Dough (Skip if using store-bought dough)

1. Combine dry ingredients: In a large bowl, mix flour and salt.
2. Cut in the butter: Add cold butter and mix with a pastry cutter or fingers until it resembles coarse crumbs.
3. Add the liquid: Stir in the egg and cold water, mixing until the dough comes together. Knead briefly, then wrap and refrigerate for 30 minutes.

3. Assemble the Empanadas

1. Roll out the dough: On a floured surface, roll out the dough to about ⅛-inch thickness. Cut into 4-5 inch circles.
2. Fill and seal: Place a spoonful of filling onto each dough circle. Fold over and press the edges together. Seal with a fork or by crimping.
3. Brush with egg wash: Beat an egg and brush it over the empanadas for a golden finish.

4. Bake the Empanadas

1. Preheat the oven: Set to 375°F (190°C).
2. Bake: Arrange empanadas on a parchment-lined baking sheet and bake for 20-25 minutes, or until golden brown.
3. Cool and serve: Let cool slightly before serving.

Servings and Timing

• Prep Time: 30 minutes
• Cooking Time: 25 minutes
• Total Time: 55 minutes
• Servings: 12-15 empanadas

Variations

• Spicy Version: Add chopped chilies or a dash of cayenne to the filling.
• Cheesy Option: Mix in shredded cheese for extra flavor.
• Different Protein: Swap chicken for ground beef, turkey, or even tofu for a vegetarian option.
• Shortcut Dough: Use pre-made pie crust or puff pastry for convenience.
• Sweet & Savory: Add diced pineapple for a tropical twist.

Storage/Reheating

• Refrigeration: Store in an airtight container for up to 3 days.
• Freezing: Freeze unbaked empanadas on a tray, then transfer to a freezer bag. Bake straight from frozen at 375°F (190°C) for 30-35 minutes.
• Reheating: Warm in a 350°F (175°C) oven for 10 minutes or air-fry for 5 minutes at 375°F (190°C).

FAQs

Can I make the filling ahead of time?

Yes! Prepare the filling up to 2 days in advance and store it in the fridge.

How do I keep the dough from cracking?

Ensure the dough is not too dry. If needed, add a little more cold water when mixing.

Can I fry these instead of baking?

Yes, fry in hot oil (350°F/175°C) for about 3-4 minutes per side until golden brown.

What dipping sauces go well with empanadas?

Try sour cream, garlic aioli, or a spicy tomato sauce.

Can I make these with puff pastry?

Yes, puff pastry works for a flakier, lighter texture.

What’s the best way to seal empanadas?

Press the edges with a fork or crimp by hand for a decorative touch.

Can I add more seasoning?

Absolutely! Add paprika, cumin, or a dash of Worcestershire sauce for extra depth.

What’s the best way to reheat frozen empanadas?

Bake at 375°F (190°C) for 30-35 minutes or air-fry for 12-15 minutes.

Can I use leftover rotisserie chicken instead of ground chicken?

Yes! Shred the cooked chicken and sauté it with the vegetables and seasonings.

How do I prevent the empanadas from getting soggy?

Make sure the filling is cool before assembling and don’t overfill the empanadas.

Conclusion

Baked Chicken Empanadas are a flavorful, easy-to-make dish that’s perfect for snacks, parties, or meal prep. With a crispy golden crust and a delicious savory filling, these empanadas are a great alternative to traditional fried versions. Try them today and enjoy a homemade, satisfying treat!

Short Description

These Baked Chicken Empanadas are a delicious, flaky, and golden-brown pastry filled with a savory mixture of ground chicken, vegetables, and a touch of sweetness from raisins. This easy-to-make version is baked instead of fried, making them a lighter yet equally satisfying snack or meal.

Why You’ll Love This Recipe

• Healthier alternative – Baked instead of fried for a lighter option.
• Flavorful filling – A perfect mix of chicken, vegetables, and a hint of sweetness.
• Great for any occasion – Ideal for snacks, appetizers, or meal prep.
• Make-ahead friendly – Freeze and bake when needed.
• Customizable – Adjust the filling to suit your taste.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Filling:

• ½ kilo ground chicken
• 1 small carrot, finely chopped
• ½ cup green peas
• ¼ cup raisins
• 2 small potatoes, diced
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon soy sauce
• Salt and pepper to taste

For the Dough: (If making from scratch)

• 2 ½ cups all-purpose flour
• ½ cup unsalted butter, cold and cubed
• ½ teaspoon salt
• 1 egg
• ¼ cup cold water (adjust as needed)

For Assembly:

• 1 egg (for egg wash)

Directions

1. Prepare the Filling

1. Sauté the aromatics: In a large pan over medium heat, sauté the onion and garlic until fragrant.
2. Cook the chicken: Add the ground chicken and cook until browned, breaking it up as it cooks.
3. Add the vegetables: Stir in the chopped carrot, peas, potatoes, and raisins. Cook for 5-7 minutes until vegetables are tender.
4. Season the filling: Add soy sauce, salt, and pepper to taste. Stir well and let the mixture cool completely before assembling the empanadas.

2. Make the Dough (Skip if using store-bought dough)

1. Combine dry ingredients: In a large bowl, mix flour and salt.
2. Cut in the butter: Add cold butter and mix with a pastry cutter or fingers until it resembles coarse crumbs.
3. Add the liquid: Stir in the egg and cold water, mixing until the dough comes together. Knead briefly, then wrap and refrigerate for 30 minutes.

3. Assemble the Empanadas

1. Roll out the dough: On a floured surface, roll out the dough to about ⅛-inch thickness. Cut into 4-5 inch circles.
2. Fill and seal: Place a spoonful of filling onto each dough circle. Fold over and press the edges together. Seal with a fork or by crimping.
3. Brush with egg wash: Beat an egg and brush it over the empanadas for a golden finish.

4. Bake the Empanadas

1. Preheat the oven: Set to 375°F (190°C).
2. Bake: Arrange empanadas on a parchment-lined baking sheet and bake for 20-25 minutes, or until golden brown.
3. Cool and serve: Let cool slightly before serving.

Servings and Timing

• Prep Time: 30 minutes
• Cooking Time: 25 minutes
• Total Time: 55 minutes
• Servings: 12-15 empanadas

Variations

• Spicy Version: Add chopped chilies or a dash of cayenne to the filling.
• Cheesy Option: Mix in shredded cheese for extra flavor.
• Different Protein: Swap chicken for ground beef, turkey, or even tofu for a vegetarian option.
• Shortcut Dough: Use pre-made pie crust or puff pastry for convenience.
• Sweet & Savory: Add diced pineapple for a tropical twist.

Storage/Reheating

• Refrigeration: Store in an airtight container for up to 3 days.
• Freezing: Freeze unbaked empanadas on a tray, then transfer to a freezer bag. Bake straight from frozen at 375°F (190°C) for 30-35 minutes.
• Reheating: Warm in a 350°F (175°C) oven for 10 minutes or air-fry for 5 minutes at 375°F (190°C).

FAQs

Can I make the filling ahead of time?

Yes! Prepare the filling up to 2 days in advance and store it in the fridge.

How do I keep the dough from cracking?

Ensure the dough is not too dry. If needed, add a little more cold water when mixing.

Can I fry these instead of baking?

Yes, fry in hot oil (350°F/175°C) for about 3-4 minutes per side until golden brown.

What dipping sauces go well with empanadas?

Try sour cream, garlic aioli, or a spicy tomato sauce.

Can I make these with puff pastry?

Yes, puff pastry works for a flakier, lighter texture.

What’s the best way to seal empanadas?

Press the edges with a fork or crimp by hand for a decorative touch.

Can I add more seasoning?

Absolutely! Add paprika, cumin, or a dash of Worcestershire sauce for extra depth.

What’s the best way to reheat frozen empanadas?

Bake at 375°F (190°C) for 30-35 minutes or air-fry for 12-15 minutes.

Can I use leftover rotisserie chicken instead of ground chicken?

Yes! Shred the cooked chicken and sauté it with the vegetables and seasonings.

How do I prevent the empanadas from getting soggy?

Make sure the filling is cool before assembling and don’t overfill the empanadas.

Conclusion

Baked Chicken Empanadas are a flavorful, easy-to-make dish that’s perfect for snacks, parties, or meal prep. With a crispy golden crust and a delicious savory filling, these empanadas are a great alternative to traditional fried versions. Try them today and enjoy a homemade, satisfying treat!

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