Chicken Empanada
These baked chicken empanada pockets are a cozy and sturdy snack, perfect for lunchboxes and movie nights. With a savory chicken filling and flaky dough, they're easy to make and freeze beautifully.
Servings: 12 pockets
Calories: 250kcal
Ingredients
For the filling
- 2 cups shredded cooked chicken
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 small carrot, diced small
- 1/2 cup peas
- 2-3 tablespoons tomato sauce or ketchup for flavor
- 1-2 tablespoons soy sauce
- 1 teaspoon sugar (optional)
- salt and pepper to taste
- 1 tablespoon oil for sautéing
For the dough
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup cold butter, cubed
- 1/2 to 3/4 cup cold water as needed
For baking
- 1 egg beaten for egg wash
Instructions
Preparation
- Saute chopped onion and garlic in a little oil until soft. Add diced carrots and cook for a couple of minutes.
- Stir in the shredded chicken, peas, and seasonings including soy sauce, tomato sauce, salt, pepper, and a pinch of sugar. Cook until everything is well coated and the mixture looks thick, not watery. Let it cool completely.
- For dough, mix flour and salt. Cut in the cold butter until the mixture resembles crumbs. Gradually add cold water until it comes together. Chill for 30 minutes if possible.
Assembly
- Roll the dough and cut it into circles, about 5 to 6 inches wide.
- Add 1 to 2 tablespoons of filling in the center of each circle. Do not overfill to prevent the seams from popping open.
- Fold the dough over to create a half-moon shape. Press the edges together, then crimp with a fork or twist fold.
Baking
- Chill the filled empanadas for 10 to 15 minutes in the fridge while the oven preheats.
- Brush the empanadas with beaten egg for shine.
- Bake at 400°F (200°C) until deeply golden, usually 18 to 25 minutes depending on the size and thickness of the dough.
- Let the empanadas cool for a few minutes before serving.
Notes
These empanadas can be frozen before baking. Just freeze unbaked pockets on a tray until firm, then store in a freezer bag. Bake from frozen, adding 5 to 8 extra minutes. Reheat baked ones in the oven or air fryer to keep them crisp, though microwaving is possible but may soften the crust.