Chicken empanadas

Who does not like empanadas? This is a very versatile dish which accommodates endless filling types!

Great for get together with friends.

Chicken empanadas

Empanadas filled with chicken and caramelized onions.
Prep Time 1 hour 30 minutes
Total Time 1 hour 30 minutes
Course Prato Principal
Servings 16 empanadas


  • 590 g flour 3 cups
  • 230 ml cold water 1 cup
  • 14 tbsp unsalted butter chilled
  • 1 1/2 tsp salt
  • 3 tbsp sugar
  • filling
  • 3 chicken breasts
  • 2 large onions
  • 1/3 cup parsley small bunch
  • 1 tbsp cumin
  • 1 tbsp smoked paprika
  • 2 cups chicken stock
  • 1 bay leaf
  • 1 tsp chilli powder
  • salt to taste
  • 3 tbsp canola oil


  • In a medium sauce pan place chicken breats, bay leaf and chicken stock, cover and simmer for 20 minutes. Transfer chicken and stock to a bowl and let it cool down before shredding.
  • In a food processor add flour, butter and salt, pulse for a few seconds and slowly pour water.
  • Wrap dough and place in the fridge to chill for 1 hour.
  • In a large sauce pan add oil, chopped onions, paprika, cumin, chilli powder and salt to taste . Saute onion for about 5 minutes, it should be translucent.
  • Add 4 tbsp of chicken broth to onions, remove from heat and add shredded chicken.
  • Remove dough from fridge, divide into 16 parts. Using a rolling pin open each ball into disks.
  • Place filling in the center, fold dough over. Press around to remove air.
  • Cut excess dough and press with fork to seal empanada.
  • Beat 1 egg and with a brush glaze each empanada.
  • Bake at 375F(180C) until golden brown.

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