baked chicken empanadas

Baked empanadas are flaky, stuffed pastries, also know as hand pies.  These are great finger food and are versatile to serve anytime of the day.

Baked Chicken Empanada

½ tbsp Oil

½ tbsp Ginger Garlic Paste

– Medium Onion sliced

Green Chilies chopped

Vine

½ tsp Black Pepper Powder

½ tsp Cumin Seeds (powdered)

Salt

lb Ground Chicken

Tabasco Hot Sauce

Monterey Jack Cheese

Remove the pie crust from the refrigerated and leave it on the countertop to bring to room temperature or follow instructions on the package.

Heat oil and fry ginger garlic paste for a few seconds.

Then saute onion, tomatoes, green chilies, pepper powder, salt, cumin powder a couple of minutes until tomatoes are mushy.

Add ground chicken and stir constantly to avoid lumps of ground chicken.

Cook for 5- 10 minutes until chicken is cooked and all the juices evaporate. It usually takes about 7 minutes on medium high – high flame.

Taste chicken and adjust seasoning accordingly. I found the filling a bit bland and added ½ tsp Tabasco Hot Sauce.

Turn off the flame, add cilantro mix properly.

Once the chicken cools or just before filling the empanadas, add cheese and mix properly.

Filling

Preheat the oven to 400F.

You need to bake in two batches.  Prepare empanadas with one crust and while those are baking, prepare the second batch using other crust.

Unroll the pie crust onto a clean surface. Using a rolling pin, roll it out a little. The pie crust is 9” and roll it to 12” – 13″.  You need not flour dust the surface but can do so if you feel the crust will stick to the surface.

Using a 3” round cookie cutter or a biscuit cutter cut the crust into small circles/discs. I was able to cut out 11 circles from each crust. Keep the crust scrapes aside for reusing.

Place about ½ tbsp of chicken filling in the middle of the circle and wet the edges of the disc with water or beaten egg. I used water. Fold the circle to make a half circle and seal the edges.

To Curl Seal – Hold the empanada in one hand, starting from one corner, using two fingers of your other hand, press or pinch the sealed edges slightly and fold back. Right next to the folded edge / curl, repeat pinching and folding to curl empanada all around.

To Seal with Fork – After filling and sealing the edges of the empanada, using the tines of the fork, press it on the edges of the empanada to make straight line marks.

Place the empanada on a baking sheet. Repeat the above steps to fill and shape the rest.

Scrapes the crust can be reused though I did not need to for the above quantity of filling.

Shaping Empanadas

Egg wash the surface of the empanadas and bake for 18 minutes in a preheated oven.

While the first batch is baking, prepare the second batch.

I served the empanadas hot with some red chili sauce.

Bake

Spanish Chicken Empanadas are flaky little pastry pockets stuffed with shredded chicken, onions, tomatoes, herbs, and Manchego cheese.  

These savory hand pies get baked (not fried) and served hot with a Spanish romesco sauce or marinara sauce. You can eat them as the main entree or as appetizers.

Spanish Chicken Empanadas

(390 grams) all-purpose flour, plus more for rolling

salt

cold butter (2 sticks), cut into bits

ice-water

olive

onion,

garlic cloves, grated or finely minced

red pepper, drained

oil-packed sun-dried tomatoes, drained

oregano

smoked paprika

black pepper

saffron

cooked, shredded chicken (or chopped)

chicken broth

Manchego cheese

egg white, whisked

parsley

Measure the flour and salt into the bowl...

Measure the flour and salt into the bowl of a food processor and pulse to combine.  

Distribute the butter bits over the top of...

Distribute the butter bits over the top of the flour and pulse until the mixture resembles coarse cornmeal.

Whisk the egg and water in a dish...

Whisk the egg and water in a dish and pour into the opening of the processor while pulsing the machine.  Pulse the dough just until it begins to resemble coarse gravel. (If you need additional water, drizzle it 1 tablespoon at a time).

Tip the dough out onto a lightly floured...

Tip the dough out onto a lightly floured surface and press together into a ball.  Flatten the ball and divide it into two flat discs. Wrap each disc with plastic film and refrigerate for 30 to 60 minutes.  

Remove the discs from the refrigerator.  On a...

Remove the discs from the refrigerator.  On a lightly floured work surface roll out one disc to a thickness of 1/8 inch.  Cut into 6-inch circles and place on a plate. Place parchment paper between each pastry round so they don't stick together.

Repeat with the second pastry disc. Gather the scraps...

Repeat with the second pastry disc. Gather the scraps together, then roll and cut into as many rounds as possible.  You will need 10 pastry rounds for the filling.

Add the oil to a large skillet set...

Add the oil to a large skillet set over medium-low heat.  When it is hot sauté the onions for 3-4 minutes until softened.  Add the garlic, roasted red peppers, and sun-dried tomatoes. Cook, stirring frequently for another minute.  Stir in the oregano, paprika, salt, pepper, and saffron.  

Add the chicken, tossing together until well combined....

Add the chicken, tossing together until well combined. Drizzle in enough of the chicken broth a few tablespoons at a time to moisten the mixture enough that it clings together slightly.

Remove the skillet from the heat and set...

Remove the skillet from the heat and set aside to cool.

Preheat the oven to 400°F and line a...

Preheat the oven to 400°F and line a baking sheet with parchment paper.

Working with one 6-inch circle at a time,...

Working with one 6-inch circle at a time, brush the edges with egg wash.  Place 2-3 tablespoons of the filling on the lower 1/3 of the pastry round. Add a few cheese cubes, then lift the upper portion of the pastry over the top to cover the filling.  

Use the tines of a fork to crimp...

Use the tines of a fork to crimp and seal the edges together.  Place the filled empanada on the prepared baking sheet.  Repeat the process until all the empanadas are filled and on the baking sheet. 

Brush each empanada with egg wash and transfer...

Brush each empanada with egg wash and transfer the baking sheet to the oven.  Bake for 20-25 minutes until golden brown.

Transfer to a serving platter, serve hot, garnished...

Transfer to a serving platter, serve hot, garnished with fresh parsley and a dipping sauce such as Romesco sauce or marinara.

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Baked Chicken Empanada

Spanish Chicken Empanadas

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