Chicken Empanadas (Empanadas de Pollo)

12 11 10 11 10 Adapted from Laylita


Empanada Dough

3 cups unbleached flour
1/4 teaspoon salt
1 1/2 sticks butter
1 whole egg
5 tablespoons ice cold water
1 egg yolk

Add flour and salt to food processor fitted with dough blade. Pulse once or twice to combine. Add in butter, egg and water. Pulse until crumbly. Pat together into a ball and wrap in parchment or plastic wrap. Let rest in the refrigerator for 30 minutes or so.

Roll out dough and cut out circles for empanadas and pies or desired size. Fill with desired filling. Fold in half and pinch at seams. Roll seams in and press with fork to seal. Beat egg yolk and brush over tops of empanadas. Allow to rest in fridge for 30 minutes before baking to prevent leaks. Bake at 400º F for 20-25 minutes until golden brown.

Makes 20 small or 10 large empanadas.


2 tablespoons olive oil
1/2 yellow onion, diced
3 chiles, chopped (seeds can be removed for less hot filling)
1 tablespoon paprika
1 teaspoon cumin
1 tablespoon honey
1 cup cooked chicken, shredded
1/2 cup sliced green olives
2 hard boiled eggs, chopped
1 tablespoon water
salt and pepper to taste

Heat olive oil over medium heat. Add in onions, chilies, paprika, cumin and honey. Sauté for 10 minutes until onions become translucent. Add in chicken, olives, eggs, water and salt and pepper to taste. Remove from heat and allow to sit for 30 minutes before adding to empanada dough circles.

Fill empanada dough with 2-3 tablespoons of mixture for small and 1/4 cup mixture for large empanadas. Follow empanada dough directions for baking. Note: Leftover filling makes wonderful quesadillas tomorrow.

Makes filling for 16-20 small or 10 large empanadas.


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