Chicken Empanadas

Ingredients :

Dough

  • 3 cups all-purpose flour
  • 1 tsp. baking powder
  • 2 tbsp. butter, melted
  • 1/2 tsp. salt
  • 2 tbsp. sugar
  • 1/2 cup water
Filling
  • 1 boneless, skinless chicken thigh (or chicken breast), thinly sliced
  • 3 cups water
  • 2 potatoes, diced
  • 1 tbsp. oil
  • 1 onion, minced
  • 3 cloves garlic, minced
  • 3 bacon, thinly sliced
  • 1/2 cup raisins
  • 1/2 cup butter, melted
  • 1 bunch fresh parsley, minced
  • salt and pepper, to taste
  • 1 egg, beaten
(Baking Conversion Chart)

Cooking Procedures :

  1. Preheat oven to 375°F (190°C). Prepare lightly greased baking sheet.
  2. To make the Dough: In a big bowl, combine flour, baking powder, butter, salt and sugar; mix thoroughly. Add water, 1 tablespoon at a time, until the dough gathered into a ball. Take out from the bowl, wrap it in a plastic wrap and store in the refrigerator for an hour.
  3. To make the Filling: Pour water in a saucepan and bring to a boil. Add chicken and cook for 10 minutes, or until chicken is done (flesh appears opaque). Remove chicken from the water; set aside. In a separate saucepan, boil the potatoes for 10 minutes, or until fork tender. Remove and drain. Heat oil in a large skillet over medium heat. Sauté onion and garlic until onion is translucent. Add the bacon; stir-fry for 5 minutes, or until lightly brown. Remove from heat. In a bowl, coarsely mash potatoes with fork. Add the cooked chicken, sautéed bacon mixture, raisins, butter, parsley, salt and pepper. Mix thoroughly until well combined. Set aside and let it cool completely.
  4. Remove chilled dough from the refrigerator. Take dough about the size of a golf ball (1-inch/2.5-cm in diameter). In a floured surface, flatten it with a rolling pin into a 1/8-inch (3-mm) thick disk. Place about 1 tablespoon of the Filling in the center of the disk. Fold to form a half-moon shape. Press and seal the edges by running the prongs of the fork over the edges. Continue forming Empanadas with the rest of the Dough and Filling.
  5. Place the Empanadas on the prepared baking sheet. Brush the top with the beaten egg. Bake for about 30 minutes, or until golden brown.
  6. Makes 15.

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2 Responses to “Chicken Empanadas”

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  1. Charmaine Reynolds says:

    I love to try and cook everything especially the chicken empanada…

  2. Rey says:

    tried it but had it deep fried instead, thanks for the recipe!

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