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
Ingredients
Ingredients
For the Filling:
- 1/2 kilo ground chicken
- 1 small carrot, finely chopped
- 1/2 cup green peas
- 1/4 cup raisins
- 2 small potatoes, diced
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp soy sauce
- Salt and pepper, to taste
For the Dough:
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg
- 1/4 cup cold water
- 1 tablespoon white vinegar
For Assembly & Baking:
- 1 egg (for egg wash)
Instructions
1️⃣ Prepare the Filling – Heat oil in a pan over medium heat. Sauté onions and garlic until fragrant. Add ground chicken, cooking until browned. Stir in carrots, potatoes, peas, and raisins. Pour in soy sauce, season with salt and pepper, and cook until veggies are tender. Let cool.
2️⃣ Make the Dough – In a bowl, mix flour and salt. Cut in butter until the mixture resembles crumbs. Add egg, cold water, and vinegar, mixing until dough forms. Wrap in plastic and chill for 30 minutes.
3️⃣ Assemble the Empanadas – Roll out dough and cut into 4-5 inch circles. Spoon 1-2 tbsp filling onto each, fold over, and seal edges with a fork.
4️⃣ Bake to Perfection – Preheat oven to 375°F (190°C). Brush empanadas with egg wash. Bake for 20-25 minutes until golden brown.
5️⃣ Serve & Enjoy – Let cool slightly and serve warm!
Notes
- Add chili flakes for a spicy twist.
- Store leftovers in an airtight container and reheat in the oven.
