Minced Chicken and Cheese Empanadas Vallunas
These Minced Chicken and Cheese Empanadas Vallunas are an homage to the vibrant coastal and mountain flavors of Colombia’s Valle del Cauca region. Combining juicy, seasoned minced chicken with creamy, melted cheese encased in a golden, flaky dough, they merge Spanish and Indigenous culinary traditions with a down-to-earth twist. Perfect as an appetizer, lunch, or for a weekend indulgence, their crunchy exterior and molten core invite a celebration of contrasts on the palate.
Equipment
Large skillet
Rolling Pin
Empanada press or fork
baking tray
parchment paper
Pastry brush
Knife or dough cutter
Ingredients
For the Filling:
2 tablespoons olive oil - extra virgin preferred
1 cup yellow onion - finely chopped
2 cloves garlic - minced
1 pound ground chicken - preferably thigh meat for juiciness
1 teaspoon cumin - ground
1 teaspoon smoked paprika
1 teaspoon salt - or to taste
½ teaspoon ground black pepper
¼ cup chicken stock (chicken broth or chicken bouillon) - low-sodium
¾ cup Mozzarella cheese - shredded- ⅓ cup queso fresco - crumbled
For the Dough:
2 ¼ cups all purpose flour (plain flour Australia and UK)- ½ teaspoon salt
6 tablespoons unsalted butter - cold and cubed
1 large egg
⅓ cup water - cold
1 large egg yolk - beaten with 1 tsp water for egg wash
Instructions
- In a large skillet over medium heat (350°F / 175°C), heat the olive oil until shimmering. Add the onions and cook for 4–5 minutes, stirring occasionally, until translucent and beginning to caramelize slightly. Stir in the garlic and cook for 1 more minute until fragrant.
- Add the ground chicken to the skillet. Break it up with a wooden spoon and stir with the onion-garlic mixture. Cook until browned, about 8 minutes. Add cumin, paprika, salt, and black pepper, then pour in the broth. Let simmer for 3–5 minutes until most of the liquid evaporates. Remove from heat and cool slightly.
- Stir the shredded mozzarella and queso fresco into the cooled chicken mixture. Taste and adjust seasoning as needed. Set aside.
- For the dough, combine the flour and salt in a large bowl. Cut in the cold butter using a pastry cutter or fingers until the mixture resembles coarse crumbs. Stir in the egg and water. Mix until the dough comes together. Form into a disk, wrap in plastic, and refrigerate for 20 minutes.
- Preheat oven to 375°F (190°C). On a lightly floured surface, roll the chilled dough to about 1/8 inch thick. Cut into 5-inch circles using a cutter or bowl.
- Place 2 tablespoons of filling into the center of each dough circle. Fold into a half-moon and crimp edges with an empanada press or fork to seal. Place on a parchment-lined baking tray. Brush with egg wash.
- Bake for 20–25 minutes or until crisp and golden. Let cool for 5 minutes before serving—filling will be hot!
Notes
- Dough Substitution: Store-bought empanada discs can save time. Look for Goya or Latin brands in the freezer section.
- Make Ahead: Filling can be made a day in advance; dough too. Freeze formed empanadas unbaked—bake from frozen with 5 extra minutes.
- Extra Filling Use: Leftover chicken filling works beautifully in tacos or stuffed peppers.
Nutrition
Calories: 520kcalCarbohydrates: 40gProtein: 25gFat: 29gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 172mgSodium: 787mgPotassium: 549mgFiber: 2gSugar: 2gVitamin A: 755IUVitamin C: 2mgCalcium: 146mgIron: 4mg
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