Chicken Empanada Recipe
This Chicken Empanada Recipe is the perfect way to use leftover chicken! Shredded chicken and caramelized onions are simmered in flavorful spices, then folded in a buttery shortcrust and baked until golden.
Servings 16 Empanadas
- 2 3/4 cups all-purpose flour
- 1/2 teaspoon salt
- Pinch granulated sugar
- 3/4 cup unsalted butter melted
- 1/2 cup cold water
- 2 tablespoons vegetable oil
- 2 medium onions diced or thinly sliced
- 3 garlic cloves minced
- 1 pound boneless, skinless chicken breasts cooked and shredded
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground red chili
- 1 cup hot water
To make the empanada dough:
In the bowl of a food processor fitted with a dough blade, combine the flour, salt, and sugar. Slowly add in the melted butter, followed by enough water to create a soft and smooth dough.Form the dough into a disc, wrap in plastic and refrigerate for 1 hour.
To make the empanada filling:
Drizzle the oil in a large pan over medium-low heat. Add the onion and cook, stirring occasionally, until golden and caramelized, 15-20 minutes. Add the garlic and cook until just fragrant, 30 seconds to 1 minute.Stir in the shredded chicken and season with the paprika, cumin, salt, black pepper, and ground chili. Add the water, bring to a simmer, and cook, uncovered, until most of the water has evaporated, 20-30 minutes. Remove from heat and allow to cool to room temperature. At this point, the filling can be refrigerated until the next day if desired.
To assemble and bake the chicken empanadas:
- I made these Chicken Empanadas using a homemade pie dough, but you can easily substitute with premade Goya discos, which are found in the frozen section of most grocery stores.
- Be careful not to overfill the empanadas or the crust may become difficult to close and even break open while baking.
- To seal the empanadas, I made a rope appearance by pulling the edge out slightly and folding over, starting from one end and finishing at the opposite side. You can also use a fork to crimp the edges. Whichever technique is used, the important part is to make sure the empanadas are completely sealed along the edges to keep the chicken filling inside while baking.
Calories: 213kcal | Carbohydrates: 18g | Protein: 9g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 51mg | Sodium: 259mg | Potassium: 162mg | Fiber: 1g | Sugar: 1g | Vitamin A: 360IU | Vitamin C: 1.6mg | Calcium: 14mg | Iron: 1.3mg