Description
These baked chicken empanadas feature a deliciously seasoned chicken filling combined with sweet vegetables, all wrapped in a flaky cheddar cheese crust. Perfectly baked to golden perfection, they make a savory and satisfying snack or meal accompaniment.
Ingredients
Scale
Dough
- 2 cups all-purpose flour
- 1/8 tsp baking powder
- 1/4 teaspoon salt
- 1 cup cheddar cheese (grated)
- 3/4 cup unsalted butter (cut into little cubes then chilled)
- 5-6 tablespoons ice water
Filling
- 2 pieces chicken breasts (boneless, skinless)
- 1 small carrot (diced)
- 1 small potato (diced)
- 1/4 cup frozen green peas
- 1/2 cup raisins
- 4 cloves garlic (minced)
- 1 small onion (diced)
- 1 cup cooking liquid (from boiling the chicken)
- 1 tbsp soy sauce
- 3 tbsp sugar
- 1/4 tsp salt (to taste)
- 1/4 tsp pepper
- 1 1/2 tsp cornstarch
- 2-4 tbsp cooking oil
Topping
- 1 large egg (beaten)
Instructions
- Prepare the dough: In a large bowl, mix the all-purpose flour, baking powder, and 1/4 teaspoon salt together. Add the chilled unsalted butter cubes and grated cheddar cheese. Using your fingers or a pastry cutter, work the mixture until it resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing until a soft dough forms. Cover and chill in the refrigerator for at least 30 minutes.
- Cook the chicken and vegetables: Boil the chicken breasts in water until fully cooked, then reserve 1 cup of the cooking liquid. Dice the cooked chicken into small pieces. In a pan, heat 2-4 tablespoons cooking oil over medium heat. Sauté the diced onion, minced garlic, carrot, potato, and green peas until just tender.
- Make the filling sauce: In a bowl, combine the reserved cooking liquid with soy sauce, sugar, 1/4 tsp salt, pepper, and cornstarch. Pour this mixture into the sautéed vegetables and chicken in the pan and stir continuously until the sauce thickens and coats the filling well. Add raisins and mix thoroughly. Remove from heat and let cool.
- Assemble the empanadas: Preheat the oven to 375°F (190°C). Roll out the chilled dough on a floured surface to about 1/8 inch thick. Cut dough into circles approximately 4-5 inches in diameter. Place a spoonful of filling in the center of each circle, then fold the dough over to form a half-moon shape. Press the edges firmly with a fork to seal.
- Egg wash and bake: Place the sealed empanadas on a baking tray lined with parchment paper. Brush the tops with the beaten egg to give a golden, shiny finish. Bake in the preheated oven for 15 minutes or until the crusts are golden brown and flaky.
- Serve: Remove from oven and let sit for a few minutes before serving warm. Enjoy your delicious homemade baked chicken empanadas!
Notes
- These baked chicken empanadas are made of tasty chicken filling accompanied with mildly sweet vegetables and enclosed in a flaky cheddar cheese crust.
- For a spicier version, add chopped jalapeños or chili flakes to the filling.
- You can prepare the dough a day ahead and keep it refrigerated.
- Make sure not to overfill the empanadas to prevent them from bursting during baking.
- Raisins add a subtle sweetness balancing the savory filling.
Nutrition
- Serving Size: 1 piece
- Calories: 294 kcal
- Sugar: 4 g
- Sodium: 332 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 58 mg
