These baked chicken empanada are made of tasty chicken filling with mildly sweet vegetables and enclosed in a buttery and flaky pie crust.
Baked chicken empanada has been on my “to make” list for quite a while now but it always gets pushed to back burner. Why? I guess I am too intimidated by the making of the crust.
I always regard it to be so labor extensive, tiring and time-consuming. But when I finally man up and decided to do it, I realized I was overreacting with the labor-extensive, tiring and time-consuming remarks.
The crust is easy! Maybe it was the rolling part that I dread, but for the most part, pie crusts come together easily.
These baked chicken empanada are such rewarding treats to have at home. You bite through tender-crisp, thin and buttery crusts and into a warm, savory meaty filling.
They are very portable that you can conveniently carry and eat them anywhere. My fantasy is to have it in one hand, with a good book (or cellphone) on the other, munching away on the recliner with a nice, warm cup of tea.
But scrap that, the reality is this: I eat it with baby in my arms and the chicken empanada is holding on to its dear life in my fingers. Or I just simply and quickly devour them as fast I can whenever I pass by the kitchen to get something. That is how things work around here lately but I love, love it. I wouldn’t change these tender baby years for anything!
Now on to the details. Let’s get to work 🙂
Make Baked Chicken Empanada
For ease, I use a food processor. Combine the flour, salt and sugar in the bowl. Pulse once to combine.
Add in the chilled cubed butter and continue to pulse until mixture looks like a coarse meal. Sorry for the lack of photos but it should look something like this. (Photo credit to thebakerchick.com). Then slowly and gradually, add the cold water and pulse just until the dough starts to come together into a ball. Gather the dough into a ball and divide into two balls, flatten into disks and refrigerate for 2 hours or overnight.
No food processor? Use a pastry cutter. Mix dry ingredients in a bowl. Add in cubed butter and using the pastry cutter, cut the butter through the flour until coarse meal forms. Add in water gradually and continue to use the pastry cutter*, working it through the dough until the dough is moist enough to hold a ball shape when gathered.
After chilling the dough, sprinkle flour onto a clean surface. Roll out the dough to about 1/4 inch thick.
Cut the dough using a cookie cutter, base of a round bowl or mug.
I used the lid of a yogurt pint container. It gave me just the perfect size. Spoon a heaping tablespoon of filling into the center of the circular dough and fold the upper flap over the filling to cover it. Press the edges with your fingers to close together,
and using the tines of fork, press the edges to seal the dough completely.
Refrigerate the chicken empanada while you preheat the oven, and before baking, brush the surface with egg wash. This will give the chicken empanada a nice, glossy look. Bake at 400 F for 20 minutes or until the empanada are light golden brown.
- The empanadas can be frozen for up to two weeks (without brushing with egg wash). Dust with a little flour, seal in a freezer bag or tight container.
- To bake, preheat oven to 400F, brush empanadas with egg wash and bake for 20 minutes until light golden brown. You do not need to thaw prior to baking.
Need more lunch recipes? Also, try:
- 5-Ingredient Lemon BBQ Chicken
- Chicken BBQ Pizza
- Pork Binagoongan
- Burger Steak with Mushroom Gravy
- Rosemary Chicken with Garlic
Baked Chicken Empanada
These baked chicken empanada are made of tasty shredded chicken filling accompanied with mildly sweet vegetables and enclosed in a flaky and buttery pie crust.
For the crust
- 2 and 1/2 cup all-purpose flour
- 1 tablespoon sugar
- ¾ teaspoon salt
- 1 cup 2 sticks chilled unsalted butter, cut into ½-inch cubes
- 6 tablespoons ice water
For the Filling
- 3 large chicken breasts boneless, skinless
- 1 medium carrots diced ( to measure 1 cup)
- 1 small potatoes diced ( to measure 1 cup)
- ½ cup frozen green peas
- ½ cup raisins
- 4 cloves garlic minced
- 1 small onion diced
- ½ cup chicken broth
- 2 tbsp sugar
- salt and pepper to taste
- 3-4 tbsp cooking oil
For the egg wash ( whisk together)
- 1 large egg
- 1 tsp milk
For the crust:
Mix flour, sugar, and salt in processor. Add the cubed butter and pulse until coarse meal forms.
Gradually pour in just enough ice water while pulsing for a few more times until the dough is almost forming a ball. Gather dough and shape into a ball. Divide in half and flatten into two disks. Wrap each in plastic; chill 2 hours or overnight.
For the Filling:
Heat up a wide skillet with cooking oil and fry the chicken until cooked; Remove to a plate, let cool slightly and shred using two forks. Set this aside.
In the same skillet, saute garlic and onion until soft. Add the carrots and potatoes and toss around. Add the chicken broth and let simmer until the potatoes and carrots are cooked and tender. Add the chicken, peas, and raisins and cook until liquid is all soaked up and evaporated about 2-3 minutes. Add sugar, salt, and pepper and adjust according to preference and cook for another minute or so.
Take the dough out of the fridge and let stand for a few minutes at room temperature. Roll to about ¼ inch thick using a rolling pin. Using the rim of a round bowl, a cookie cutter or anything round of about 6 inches in diameter, cut circles from the flattened dough.
Spoon a heaping tablespoon of the filling into the center of circular dough and fold in half, covering the filling. Pinch the edges to seal and using a fork, press through the edges of the empanada dough to completely lock the flaps together. Refrigerate the empanadas for about 15 minutes or so ( while you are pre-heating the oven). Brush the surface of empanadas with egg wash and Bake at 400 F for 20 minutes or until empanadas are lightly golden.
Pie crust recipe adapted from Epicurious
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