Description
These baked chicken empanadas feature a flavorful chicken filling mixed with sweet vegetables and raisins, all enclosed in a flaky, cheddar cheese-infused pastry crust. Perfectly baked to golden perfection, they offer a delightful combination of savory and slightly sweet tastes in every bite.
Ingredients
Scale
Dough Ingredients
- 2 cups all-purpose flour
- 1/8 tsp baking powder
- 1/4 tsp salt
- 1 cup cheddar cheese, grated
- 3/4 cup unsalted butter, chilled and cut into small cubes
- 5-6 tbsp ice water
Filling Ingredients
- 2 boneless, skinless chicken breasts
- 1 small carrot, diced
- 1 small potato, diced
- 1/4 cup frozen green peas
- 1/2 cup raisins
- 4 cloves garlic, minced
- 1 small onion, diced
- 1 cup cooking liquid from boiling the chicken
- 1 tbsp soy sauce
- 3 tbsp sugar
- 1/4 tsp salt (to taste)
- 1/4 tsp pepper
- 1 1/2 tsp cornstarch
- 2-4 tbsp cooking oil
Other Ingredients
- 1 large egg, beaten (for egg wash)
Instructions
- Prepare the Dough: In a large mixing bowl, combine the all-purpose flour, baking powder, and salt. Add the grated cheddar cheese and chilled butter cubes. Using your fingers or a pastry cutter, blend the butter into the flour mixture until it resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing gently until the dough comes together. Wrap the dough in plastic and refrigerate for at least 30 minutes.
- Cook the Chicken: Boil the chicken breasts in water until fully cooked, about 15 minutes. Reserve 1 cup of the cooking liquid for the filling. Once cooked, shred the chicken into small pieces and set aside.
- Prepare the Filling: Heat cooking oil in a pan over medium heat. Sauté the diced onion, minced garlic, carrot, and potato until tender. Add the shredded chicken, frozen peas, raisins, soy sauce, sugar, salt, and pepper. Stir to combine well. Mix the cornstarch with a little bit of the reserved cooking liquid to make a slurry, then add it to the pan to thicken the filling. Cook until the filling thickens and all ingredients are well incorporated. Remove from heat and let cool.
- Assemble the Empanadas: Preheat the oven to 375°F (190°C). Roll out the chilled dough on a floured surface to about 1/8 inch thick. Cut the dough into circles approximately 4-5 inches in diameter. Place a spoonful of the cooled filling in the center of each circle. Fold the dough over to form a half-moon shape and seal the edges by pressing with a fork.
- Apply Egg Wash and Bake: Brush each empanada with the beaten egg to give them a golden glossy finish when baked. Arrange the empanadas on a lined baking sheet, leaving some space between them. Bake in the preheated oven for about 15 minutes or until the crust is golden brown.
- Serve: Remove from the oven and let cool slightly before serving. These empanadas are delicious warm or at room temperature.
Notes
- These baked chicken empanadas are made of tasty chicken filling accompanied with mildly sweet vegetables and enclosed in a flaky cheddar cheese crust.
- Ensure the filling is fully cooled before assembling to prevent dough from becoming soggy.
- You can substitute the chicken cooking liquid with low-sodium chicken broth if preferred.
- For a spicier version, add a pinch of chili flakes to the filling.
- These empanadas freeze well; freeze before baking and bake from frozen, adding extra baking time as needed.
Nutrition
- Serving Size: 1 piece
- Calories: 294 kcal
- Sugar: 4 g
- Sodium: 332 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 58 mg
