Recipes in the world of Flavilo

Cheddar chicken empanada baked until golden brown

Cheddar Chicken Empanadas

The combination of cheddar cheese and seasoned chicken breast is a perfect pairing in a golden-brown, crispy empanada. This recipe can quickly become a favorite for anyone who loves rich, warm filling and flaky dough. The distinctive flavor of cheddar and the sauteed chicken breast together offer a harmonious, savory-cheesy taste experience. An important technical detail: only mix the cheese into the filling once the meat has cooled – otherwise, it will melt and become more difficult to handle. Rest the dough for at least half an hour, as this will make it much more elastic and easier to work with. During baking, the aroma of cheddar fills the kitchen, the dough turns golden brown, and the inside remains juicy. It's the perfect dish for a weekend lunch, a quick dinner, or even for entertaining guests.

Prep Time 40 min
Preparation 25 min
Total 1 hr 5 min
2150 Kcal
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Ingredients for this recipe

Servings: 6
⭕ 400 g All-purpose flour
⭕ 1 tsp Salt
⭕ 150 ml Water
⭕ 100 g Butter or shortening
⭕ 250 g Cooked chicken breast (cooked or roasted)
⭕ 150 g Grated cheddar cheese
⭕ 1 Onion
⭕ 2 cloves Garlic
⭕ 0.5 tsp Ground black pepper
⭕ 1 tbsp Olive oil

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    Preparation Steps

    1

    Combine the flour and salt, then add the melted butter or shortening, followed gradually by the water. Knead until you have a smooth, pliable dough. Wrap it in plastic wrap and refrigerate for 30 minutes.

    2

    Dice or shred the cooked chicken breast. Finely chop the onion, and crush the garlic.

    3

    Heat the olive oil in a skillet over medium heat. Sauté the onion until softened, then add the chicken and garlic. Season with black pepper, and cook for a few minutes until fragrant and lightly browned. Let it cool slightly.

    4

    Stir the grated cheddar cheese into the slightly cooled chicken mixture. The filling should be thick and easy to handle.

    5

    On a floured surface, roll out the chilled dough to about 3 mm thick. Cut out circles about 10–12 cm in diameter, and place a tablespoon of filling in the center of each.

    6

    Fold the dough in half to form a crescent shape, and seal the edges with a fork or a twisted pattern. Ensure they are well sealed to prevent the cheese from leaking out.

    7

    Place the filled empanadas on a baking sheet lined with parchment paper. Brush the tops with a little water or oil.

    8

    Bake in a preheated oven at 400°F (200°C) for 20–25 minutes, or until the pastry is golden brown and crispy, and the cheese is melted inside.

    9

    Let them rest for 5 minutes before serving warm. They are delicious on their own, with a salad, or with a dipping sauce.