Baked Chicken Empanadas
These baked chicken and cheese empanadas are a great way to use up leftover cooked chicken. For best results, do not overfill them or the dough may tear.
20 mins. to Prepare
26 mins. Cooking Time
15 mins. Standing Time cooling
61 mins. Total
Servings: 16 empanadas
PLACE flour, baking powder and salt in food processor; process for 5 seconds. Add shortening; process until the mixture looks like cornmeal.
WITH the machine running, add the warm evaporated milk through the feed tube; process until dough almost gathers into a ball. (You may need to add a tablespoon or so of water).
TRANSFER to a floured surface; knead for a few seconds. Cover with plastic wrap; let stand for 30 minutes.
FOR CHICKEN FILLING:
HEAT butter over medium-high heat in medium skillet. Cook onion and garlic until onion is softened.
STIR in evaporated milk, chicken, cilantro, bouillon and pepper; cook for about 3 minutes.
STIR in cheese, mixing well. Remove from heat. Let cool.
PREHEAT oven to 350º F. Lightly grease baking sheet.
FORM dough into 9-inch log; cut into 12 portions about 3/4-inch each.
ON a lightly floured surface, roll portion with a rolling pin out to 1/4-inch thick. Cut dough into 4-inch circle using a wide-mouth glass, jar or can. (You may get an additional 4 circles by rolling out left over dough).
LIGHTLY brush the edge of half the circle with egg white mixture.
PLACE about 1 heaping teaspoon of the chicken filling in the center.
FOLD half of the circle over to form a half-moon; press the edges together firmly. (Overfilling will cause dough to tear and not seal.) Gently press end of fork into dough to form ridges, if desired.
REPEAT with remaining dough and filling. Place on prepared baking sheet.
BRUSH tops with egg white mixture. Pierce tops of empanadas once with a fork.
BAKE for about 20 minutes or until lightly browned. Remove from oven; let cool for 5 minutes before serving.
Unbaked empanadas may be frozen. Freeze on baking sheet lined with wax paper until hard. Store in freezer containers. Bake frozen; add additional 5 minutes to bake time.
Fill empanadas with 1 heaping teaspoon of pineapple jam for a sweet treat or try the popular version with Costa Rican white spaghetti squash, chiverre.
Amount Per Serving
Servings: 16 empanadas
|Calories from Fat||90|
|Total Fat 10g||16%|
|Saturated Fat 4.5g||21%|
|Dietary Fiber 0g||0%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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This was so easy to make and so flavorful... It is the BEST recipe that I've come across. Definitely a staple in our house. Takes some time, but well worth the investment. I added extra cheese to the chicken mixture.
We loved these and I'm impressed that they bake so well instead of fried. Wonderful tip that they can be frozen.
Easy to make, baked nicely and I loved the taste - I guess you could put just about anything in them. Will make them again!
These were very very very good. The crust baked well and browned beautifully. The filling was tasty too. Although I added a little extra spice to mine. Be sure to taste it before you remove it from the stove to make any adjustments.
Hi all, I love cooking and have done empanadas in past in fact, I bake then an add powdered sugar on top its really good. I will be making this recipe for x-mas and see what happen it looks so good :)
I tried these chicken empanadas and they were great. Everyone liked them. I also tried them with the pineapple jam and the kids loved them. Next I will try making them with pumpkin. My husband loves pumpkin everything. Thanks for sharing.