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Home Ground Chicken Recipes / Chicken Mince Recipes

Chicken Empanada

by Gretel Shaw
October 10, 2021
in Ground Chicken Recipes / Chicken Mince Recipes
Chicken Empanada
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My favourite chicken empanada is the one from the Asian restaurant here in my area. Yup, chicken empanada with extenders and all that; I can always imagine eating that soft empanada crust with a ground chicken filling or mashed potatoes with chicken seasoning. Whatever, it’s still the best empanada for me, though.

Today, I decided to make my empanada recipe as my way of being thankful that I’m no longer feeling under the weather. I was sick since Sunday evening, and now that I’ve recovered, I’m back to business. But, of course, by business, I meant cooking.

Chicken Empanada

Serves: 8 people
Cooking time: 20 minutes
Level: Novice
Print Recipe

Ingredients

  • Crust Ingredients
  • 2 1/2 cups of all-purpose flour, plus extra for dusting
  • 3 tablespoons of brown sugar
  • 1/2 teaspoon of baking powder
  • 1/2 teaspoon of salt
  • 1/2 cup of cold unsalted light butter
  • 1/3 cup of vegetable shortening
  • 7 tablespoons of iced water
  • Filling Ingredients
  • 1 tablespoon of light canola oil
  • 1 tablespoon of light unsalted butter
  • 1/2 medium onion, minced
  • 3 cloves of garlic, minced
  • 1 medium potato, chopped
  • 1 medium carrot, chopped
  • 1/2 cup of green peas, thawed
  • 1/4 cup of raisins
  • 1 cup of chicken broth
  • 1/2 teaspoon of pepper
  • 1 tablespoon of brown sugar
  • Salt to taste
  • 450 grams of ground chicken breast

Instructions

Crust Instructions

  1. In a bowl, mix all dry ingredients together, i.e., flour, sugar, baking powder and salt. Mix using a fork. 
  2. Cut the cold butter and shortening until the mixture is like butter-covered breadcrumbs. Slowly add in the iced water as you mix by hand. Mould the dough into a ball and put it inside a plastic bag or Ziploc. Don’t forget to dust your plastic with loose flour. 
  3. Store the dough inside the refrigerator for at least 30 minutes.

Filling Instructions

  1. In a pan, heat oil and butter, then saute the onions and garlic. 
  2. Next, add the chicken and cook for about 2 to 3 minutes. Drop in your potatoes and carrots and cook for another 2 to 3 minutes. 
  3. Pour in your chicken broth and follow-through by dunking in your green peas and raisins. Simmer for another 3 minutes. Add pepper and salt to taste. If you like your filling a little sweet, add in sugar. Cook for another 2 minutes, and you’re done.
  4. Strain the sauce from the filling as you set it aside to cool.

Assembling Instructions

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Prepare a mixture of 1 egg and 1 tablespoon of water. We’ll use this to brush over the empanadas later.
  3. Take out your dough, and using a rolling pin, roll the dough into 3-millimetre or 1/8-inch thick. Don’t make it too thin else; the crust will break when baked. 
  4. Using a cookie cutter, cut circles from the dough. You can use anything around at least 10-centimetre or 4 inches in diameter. This will be your crust.
  5. Scoop 1 to 2 tablespoons of the filling and place at the centre of the crust. Fold the crust so that the edges meet and seal using a fork.
  6. Lay down on a greased baking sheet and brush the top of your empanadas with the egg/water wash.
  7. With a knife, make 2 to 3 slits at the top to let the steam pass through while baking.
  8. Bake for 20 minutes.
Tags: Filipino
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Gretel Shaw

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