Aromatic Chicken Empanada

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.

Aromatic Chicken Empanada

Gretel Shaw

Try this chicken empanada when you're carving for a quick snack but so filling and tastes so savory! Here's a simple recipe to try.

5 from 1 vote

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Prep Time 30 mins

Cook Time 20 mins

Total Time 50 mins

Course Snack

Cuisine Filipino

Servings 8 people

Calories 502 kcal

Ingredients

 

MetricUS Customary

 

1x2x3x

Crust Ingredients

• 2 ½ cups all purpose flour (plain flour Australia and UK) - plus extra for dusting
• 3 tablespoons brown sugar
• ½ teaspoon baking powder
• ½ teaspoon salt
• ½ cup unsalted butter - cold light
•  
  ⅓ cup vegetable shortening
• 7 tablespoons water - iced

Filling Ingredients

• 1 tablespoon Canola oil - light
• 1 tablespoon unsalted butter - light
• ½ medium yellow onion - minced
• 3 cloves garlic - minced
•  
  1 medium potato - chopped
• 1 medium carrot - chopped
•  
  ½ cup green peas - thawed
• ¼ cup raisins
• 1 cup chicken stock (chicken broth or chicken bouillon)
•  
  ½ teaspoon pepper
• 1 tablespoon brown sugar
• 1 teaspoon salt
• 450 grams ground chicken (minced chicken) - breast

Instructions

 

Crust Instructions

• In a bowl, mix all dry ingredients together, i.e., flour, sugar, baking powder and salt. Mix using a fork.
• 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.
• Store the dough inside the refrigerator for at least 30 minutes.

Filling Instructions

• In a pan, heat oil and butter, then saute the onions and garlic.
• 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.
• 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.
• Strain the sauce from the filling as you set it aside to cool.

Assembling Instructions

• Preheat oven to 400 degrees Fahrenheit.
• Prepare a mixture of 1 egg and 1 tablespoon of water. We’ll use this to brush over the empanadas later.
• 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.
• 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.
• 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.
• Lay down on a greased baking sheet and brush the top of your empanadas with the egg/water wash.
• With a knife, make 2 to 3 slits at the top to let the steam pass through while baking.
• Bake for 20 minutes.

Nutrition

Calories: 502kcalCarbohydrates: 47gProtein: 16gFat: 28gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 2gCholesterol: 83mgSodium: 620mgPotassium: 565mgFiber: 3gSugar: 7gVitamin A: 1743IUVitamin C: 10mgCalcium: 48mgIron: 3mg

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