Chicken Empanada (baked)
This buttery, flakey, and flavorful chicken empanda recipe with a pie crust or what I like to call chicken hand pot pies will have you taking these empanadas to go. This is a simple, delicious and filling turnover pastry that is easy to make ahead of time. Plus it’s a quick snack if you’re out and about.
Equipment
- Food Processor optional
Ingredients
Dough
- ½ teaspoon Salt
- ½ teaspoon Granulated Sugar
- ¾ cup Unsalted butter melted
- ½ cup Cold water
- 2¾ cup All-purpose flour
Chicken Filling
- 2 tablespoon Vegetable oil
- 3 Garlic cloves minced
- 1 Onion large, minced
- 1½ lbs Chicken breast cooked and shredded
- 1 Knorr chicken cube
- 1 cup Potato diced
- 1 cup Carrots minced
- 1 cup Green peas
- ¼ cup Raisins
- 2 tablespoon Oyster Sauce
- 2 tablespoon Soy Sauce low sodium
- 1½ teaspoon Sugar
- Salt and ground black pepper to taste
Egg Wash
- 2 Eggs beaten and halved
- Water
Instructions
Dough
- Prep: Combine the flour, salt and sugar in the bowl of a food processor. Ensure that the food processor is equipped with a dough blade. Add in the melted butter slowly. Then add in enough water to have the dough become smooth and soft. Once it is soft and smooth, form the dough into a dish and wrap in plastic. Place in the refrigerator for 1 hour. Preheat the oven to 350°F. Line a baking sheet with parchment, the other option is to lightly grease the sheet(Start this process once the chicken filling has been cooked) On a floured surface, roll the dough into a thin sheet and cut out 5 inch circular circles.
Chicken Filling
- Cook: In a pan, heat oil over medium heat. Saute onions and cook until translucent. Add garlic and cook until it is golden.
- Add in the chicken breast for 5 minutes. Mix in the oyster sauce, soy sauce, and Knorr chicken cube. Stir and cover the pot for 5 minutes.
- Add in the carrots and potatoes, cook for another 5 minutes.
- Add in the green peas, sugar, and raisins bring the mixture to a simmer for 3 minutes.
- Turn off the heat and drain any excess liquid, set the liquid aside. This can be used as a dip for extra flavor.
- Season the filling with salt and ground black pepper.
Empanada
- Prep: Place 2 teaspoons of the cooled chicken filling in the center of each circle. Brush the edges lightly with egg (beaten). Fold the dough over the filling, and press the edges together to have it seal.To create a pie crust edge, pull the edge out slightly and fold over. Start from one end and finish at the opposite side. This will create a rope-like appearance - it’s also fun to eat once it’s baked.
- Cook: Place the empanadas two inches apart on the baking sheets. Take the egg wash (1 egg diluted with water) and brush the tops of the empanada. Bake for 20-25 minutes or until golden brown.
- Serve: Allow the empanadas to cool for 5 minutes and then it is ready to eat. Don’t forget about the excess liquid from cooking the chicken filling, it can be used as a dip for extra flavor!