chicken empanadas

Tender, juicy shredded chicken, onions, peppers and garlic make a hearty, savory filling for our easy chicken empanada recipe.

Chicken Empanadas

olive oil

onion,

red bell pepper, minced

yellow or orange bell pepper, minced

garlic cloves,

tbsp cilantro, finely minced

chicken breast (1.5 lbs raw)

chicken bouillon

water

tomato paste

onion powder

garlic powder

salt

egg egg wash)

Goya Empanada Dough Shells (You can also use store-bought pie crust,

Preheat oven to 375° F.In a large skillet heat 2 tablespoons of olive oil over medium heat

Add onions and peppers and sauté until softened, about 5 minutes

Add garlic and cilantro and stir until fragrant, about one minute.Add chicken, along with water, chicken bouillon, tomato paste, onion powder, garlic powder and salt

Allow to cook until liquid has evaporated, but mixture is not dry, about 5-8 minutes.Working with one prepared dough at a time add a heaping ⅓ cup of filling onto one side of the dough

If using homemade dough or pie crust, roll dough out very thin and cut into 6-7” disks.Wet a pastry brush with egg wash (1 beaten egg plus 1 tablespoon water) and dampen the inside ¼ inch edge of the filled dough

Using a fork, firmly press the edges together

Repeat this process with remaining dough and filling and arrange on a parchment lined baking sheet.Brush each empanada with egg wash

Bake for 35 min or until golden brown.Freezer Instructions: Allow empanadas to completely cool

When ready to bake, preheat the oven to 400°F and bake empanadas on a lined baking sheet for 20 minutes

Note: Filling can be made ahead and stored for up to 4 days in the refrigerator

Empanada filling can also be frozen and stored in an airtight container for up to 3 months.

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

cold butter (2 sticks), cut into bits

ice-water

olive

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.

Easy chicken empanadas made with shredded chicken breasts, spices, and store-bought empanada dough. The crust is crispy and flaky while the filling is tender and loaded with flavor.

chicken breasts

empanada discs (thawed)

tomato sauce

onion (finely diced)

garlic (finely minced)

tsp sazon

tsp cumin

bay leaf

capers

tbsp sofrito

tbsp cilantro

salt and pepper

vegetable oil,

Start by preparing the filling. Heat 2 tbsp of olive oil in a large skillet with high sides. Add the onions and cook until translucent, that should take about 2 minutes. 

Stir in the garlic, sofrito, tomato paste, sazon, cumin, and oregano. Cook for 20 seconds then add the tomato sauce, cilantro, water, capers, cilantro, and bay leaf. Season with salt and pepper. 

Add the chicken breasts to the skillet, cover, and reduce the heat to medium-low. Cook for 18-20 minutes or until the chicken is fully cooked through. 

Remove the chicken from the skillet and shred it with two forks or an electric mixer. Place the shredded chicken back into the skillet, stir, cover, and cook for an additional 2-3 minutes. Check for seasoning. Add more salt if needed. Allow the chicken to cool for at least 15 minutes. 

Place each empanada disc on a lightly floured surface. Put about 2 tbsp of the chicken in the center of each disc. Wrap the dough around to form the empanada and press the edges together. Use a fork to press down on the edges. 

Fry the empanadas for 2 minutes on each side and then place them on a wire rack or paper towel-lined plate. Serve with hot sauce and enjoy! 

https://mediavine-res.cloudinary.com/video/upload/t_original/v1650557003/gbmthrxmohoqyev4cv3i.mp4

These BBQ chicken cocktail patties are flaky, golden hand pies filled with tender rotisserie chicken, smoky-sweet barbecue sauce, and optional gooey mozzarella. The buttery, spiced crust with a hint of curry powder makes them irresistibly flavorful, while their bite-size shape is perfect for parties, game day, or cozy gatherings. Baked until crisp and golden, these savory pastries are a comforting transition dish from summer cookouts to fall celebrations.

BBQ Chicken Cocktail Patties Recipe by Tasty

all-purpose flour,

sugar

curry powder

baking powder

½ teaspoon Bijol Coloring & Seasoning

unsalted butter,

vegetable shortening, cut into small cubes, divided

rotisserie chicken, shredded (skin and bones removed)

BBQ sauce, (more

mozzarella cheese, (optional)

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Make the crust: Sift the flour, sugar, salt, curry powder, baking powder, and Bijol into a bowl, then whisk to ensure everything is well combined. Set aside.

Using your hands, work ¼ cup of the butter and ⅛ cup of the shortening into the flour mixture until it resembles pebbly sand. Reserve the remaining butter and shortening in the refrigerator.

Place the egg in a bowl, and whisk until gently beaten. Place the ice water in a second bowl. Remove 1 tablespoon of the ice water, and whisk it into the beaten egg to make an egg wash. Remove 1 tablespoon of the whisked egg wash, and stir it into the bowl with the remaining ice water. Set the bowl with the egg wash in the refrigerator until ready to use.

Spoon the ½ cup ice water-egg mixture, 1 tablespoon at a time, into the bowl with the flour mixture while gradually and gently bringing the dough together using your hands. Add only enough liquid as needed until the dough comes together and forms a ball, and no dough sticks to the bowl. The dough should not be sticky.

Remove the dough from the bowl, and wrap it in plastic wrap. Place it in the refrigerator to chill for 1 hour.

Make the filling: Toss together the shredded chicken and the BBQ sauce in a bowl. Place in the refrigerator until ready to use.

Remove the chilled crust dough from the refrigerator. Dust a clean work surface with flour, and use a rolling pin to roll out the dough until about ¼-inch thick. Laminate the dough by sprinkling the reserved remaining butter and shortening evenly over the dough surface, and then folding the dough. Starting from 1 end, fold the dough over itself several times to form a long rectangle, roughly 12–15 inches long. Next, fold in each side to form a square with sides that are about 4–6 inches (it doesn’t have to be perfect). Wrap the dough in plastic wrap, and refrigerate for 30 minutes.

Meanwhile, preheat the oven to 400°F (200°C).

On a flour-dusted work surface, roll out the chilled crust dough a final time. Using a small circular shape, such as a dough cutter or ramekin about 3 inches in diameter, cut rounds from the dough to make the patties. Bring together the remaining dough scraps, and roll them out again to cut additional rounds. In total, you should get 16–18 crust patties.

Roll each patty to about ⅛-inch thickness. Add 1–2 tablespoons of the shredded BBQ chicken to 1 side of each patty, leaving about a ½-inch border along the edge. As an option, you can also add about 1 tablespoon of mozzarella to each patty. Brush along the edges lightly with the reserved egg wash in the fridge, then fold the empty half of the patty up and over, pressing the edges together. Using a fork, crimp the edges to seal. Repeat until all of the patties are filled and sealed.

Line a large baking sheet with parchment paper. Arrange the patties evenly on the baking sheet. Very lightly brush the patties with the remaining egg wash (you may not need it all). Bake for 25 minutes. Remove from the oven, and let cool for 10 minutes before serving.

https://vid.tasty.co/output/384208/square_720/1755288417

Top 4 chicken empanadas recipes from across the web

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Chicken Empanadas

Spanish Chicken Empanadas

Chicken Empanadas

BBQ Chicken Cocktail Patties Recipe...

Top 4 chicken empanadas recipes from across the web

The most viewed chicken empanadas recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken Empanadas

Spanish Chicken Empanadas

Chicken Empanadas

BBQ Chicken Cocktail Patties Recipe...

The most viewed chicken empanadas recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine