Description
This delicious Chicken Empanada recipe combines tender, savory chicken filling with a flaky, buttery dough, baked to golden perfection. Perfect as a snack or a meal, these empanadas feature a flavorful mix of chicken, vegetables, raisins, and seasonings wrapped in a homemade dough that’s brushed with an egg wash for a beautiful glossy finish.
Ingredients
Scale
Filling Ingredients
- 1 1/2 lbs chicken breast, cut into cubes
- 1 Knorr chicken cube
- 1 cup potato, diced
- 1 cup carrot, diced
- 1 cup green peas
- 1/4 cup raisins
- 1 onion, minced
- 1 tablespoon garlic, minced
- 2 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- Salt and ground black pepper to taste
- 2 tablespoons cooking oil
Dough Ingredients
- 3 cups all-purpose flour
- 4 tablespoons sugar
- 1 cup butter (cold and solid)
- 1/2 teaspoon baking powder
- 6 tablespoons cold water
- 1 egg (for egg wash)
Instructions
- Cook the Filling: Heat 2 tablespoons of cooking oil in a pan over medium heat. Once hot, sauté the minced garlic and onion until fragrant and translucent.
- Brown Chicken: Add the cubed chicken breast to the pan and cook until the pieces turn light brown, about 5 minutes.
- Add Sauces and Simmer: Stir in the oyster sauce, soy sauce, and crumble the Knorr chicken cube into the pan. Cover and cook for 5 minutes to allow flavors to meld.
- Add Vegetables: Incorporate diced carrots and potatoes into the filling. Cook uncovered for another 5 minutes, stirring occasionally.
- Finish Filling: Add green peas, raisins, and sugar, then simmer the mixture for 3 minutes. Adjust seasoning with salt and ground black pepper to taste. Remove from heat and drain any excess liquid. Set filling aside to cool.
- Prepare Dough: In a mixing bowl, combine the flour, sugar, baking powder, and a pinch of salt. Using a wire whisk, mix the dry ingredients thoroughly.
- Add Butter: Cut cold butter into small thin pieces and add to the dry ingredients. Use a pastry blender or your fingertips to mix until the mixture resembles coarse crumbs.
- Form Dough: Gradually add cold water while mixing to bring the dough together. Knead gently until a smooth dough forms.
- Divide Dough: Shape the dough into individual spherical pieces by rolling portions in your palms. Set the dough balls aside in a cool place for at least 20 minutes to rest.
- Roll Out Dough: Flatten each dough ball with your palm, then use a rolling pin to roll it into a thin, round shape.
- Fill and Seal: Place about 1/4 to 1/2 cup of the chicken filling in the center of each round. Fold the dough over to form a half-moon shape. Press the edges firmly to seal, using a crimping technique to ensure the empanada is closed well.
- Apply Egg Wash: Separate the egg white from the yolk. Beat the egg white lightly with a little water. Brush the egg wash over the surface of each empanada to give a shiny golden crust after baking.
- Prepare for Baking: Line a baking tray with wax paper or lightly grease it. Arrange the sealed empanadas on the tray, leaving some space between each.
- Bake: Preheat the oven to 400°F (200°C) for 10 minutes. Bake the empanadas for 25 minutes until golden brown and crisp.
- Serve: Remove from oven and serve hot. Enjoy freshly baked chicken empanadas with your favorite dipping sauce or as is!
Notes
- You can substitute chicken breast with thigh meat for a juicier filling.
- Raisins add a subtle sweetness; omit them if you prefer a fully savory empanada.
- Chilling the dough before rolling helps achieve a flakier crust.
- If you don’t have oyster sauce, hoisin or a mixture of soy sauce and a pinch of sugar can be used.
- Make sure to seal the empanadas properly to avoid leakage during baking.
- Empanadas can be frozen before baking; bake straight from frozen adding a few extra minutes to cooking time.
Nutrition
- Serving Size: 1 empanada (approx. 150g)
- Calories: 777 kcal
- Sugar: 12 g
- Sodium: 1064 mg
- Fat: 40 g
- Saturated Fat: 21 g
- Unsaturated Fat: 15 g
- Trans Fat: 1 g
- Carbohydrates: 70 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 181 mg
