Description
This Chicken Empanada recipe features tender, flavorful chicken and vegetable filling wrapped in a buttery, flaky dough and baked to golden perfection. A classic savory treat combining the richness of seasoned chicken with the sweetness of raisins and the freshness of peas and carrots, perfect for a satisfying snack or meal.
Ingredients
Scale
Filling Ingredients
- 1 1/2 lbs chicken breast, cut into cubes
- 1 Knorr chicken cube
- 1 cup potato, diced
- 1 cup carrot, diced
- 1 cup green peas
- 1/4 cup raisins
- 1 onion, minced
- 1 tablespoon garlic, minced
- 2 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- Salt and ground black pepper to taste
- 2 tablespoons cooking oil
Dough Ingredients
- 3 cups all-purpose flour
- 4 tablespoons sugar
- 1 cup cold butter
- 1/2 teaspoon baking powder
- 6 tablespoons cold water
- 1 egg (for egg wash)
Instructions
- Prepare the Filling: Heat 2 tablespoons of cooking oil in a pan over medium heat. Once hot, sauté the minced garlic and onion until fragrant and translucent.
- Cook the Chicken: Add the cubed chicken breast to the pan and cook until it turns light brown, about 5 minutes.
- Add Seasonings: Stir in oyster sauce, soy sauce, and the Knorr chicken cube. Cover the pan and cook for an additional 5 minutes to allow flavors to meld.
- Add Vegetables: Mix in diced carrots and potatoes, cooking for another 5 minutes until slightly softened.
- Finish the Filling: Add green peas, raisins, and sugar, then simmer for 3 minutes. Season with salt and black pepper to taste. Turn off the heat, drain any excess liquid, and set the filling aside to cool.
- Make the Dough: In a mixing bowl, combine flour, sugar, baking powder, and a pinch of salt. Using a wire whisk, mix the dry ingredients.
- Add Butter: Cut the cold butter into small thin pieces and incorporate it into the dry ingredients, using a pastry blender or fingers, until the mixture resembles coarse crumbs.
- Add Water: Gradually add cold water, mixing thoroughly until a soft dough forms. Knead lightly if necessary.
- Divide the Dough: Portion the dough into equal pieces by rolling each piece into a ball. Place them in a cool area and rest for at least 20 minutes.
- Shape the Empanadas: Flatten each dough ball with your palm, then roll it into a round shape using a rolling pin.
- Fill and Seal: Place about 1/4 to 1/2 cup of the chicken filling in the center of each dough circle. Fold the dough over to form a half-moon shape and press the edges together firmly to seal.
- Apply Egg Wash: Separate the egg white from the yolk. Beat the egg white lightly with a little water, then brush it over the crust of each sealed empanada to give a glossy finish.
- Prepare for Baking: Line a baking tray with wax paper or grease it lightly. Arrange the empanadas on the tray, ensuring they do not touch.
- Bake: Preheat the oven to 400°F (200°C) for 10 minutes. Bake the empanadas for 25 minutes or until golden brown.
- Serve: Remove from the oven and serve hot. Enjoy your delicious homemade chicken empanadas!
Notes
- Ensure the butter is cold and solid before adding it to the dough for a flaky crust.
- Drain excess liquid from the filling to prevent soggy empanadas.
- Use a pastry blender or two knives to cut the butter into the dry ingredients efficiently.
- Resting the dough helps to relax the gluten, making it easier to roll out and shape.
- Egg white wash helps achieve a shiny, golden crust but can be omitted for a vegan option.
- Filling can be modified with other vegetables or protein as desired.
Nutrition
- Serving Size: 1 empanada (approx. 150g)
- Calories: 777 kcal
- Sugar: 12 g
- Sodium: 1064 mg
- Fat: 40 g
- Saturated Fat: 21 g
- Unsaturated Fat: 15 g
- Trans Fat: 1 g
- Carbohydrates: 70 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 181 mg
