Recipes in the world of Flavilo

Chicken empanada cut in half, with juicy filling

Chicken Empanadas

Chicken empanadas are a perfect example of how to transform a traditional South American pastry into a modern, light version. Diced chicken breast is quick to prepare, seasons well, and contains less fat than classic ground beef. Technically, it's important to cut the chicken into small pieces to ensure quick and even cooking. The vegetables are pre-sautéed to have a more concentrated flavor and not release too much liquid, which could soak the dough. Adding cheese makes the filling silky and cohesive. As the chicken filling bakes in the dough, the aroma of spices and vegetables fills the kitchen. These empanadas are a great choice for weeknight dinners, work lunches, or picnics. They are easily reheated and delicious cold – a truly versatile dish.

Prep Time 35 min
Preparation 25 min
Total 1 hr
1800 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 lard
⭕ 300 g Chicken breast
⭕ 1 Onion
⭕ 2 cloves Garlic
⭕ 1 Bell pepper
⭕ 1 tsp Hungarian Sweet Paprika
⭕ 0.5 tsp Black pepper
⭕ 1 tbsp Olive oil
⭕ 50 g Grated cheese

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    Preparation Steps

    1

    Prepare the dough: mix the flour and salt, add the melted butter or lard, then gradually add the water. Knead into a smooth, elastic dough, wrap in plastic wrap, and refrigerate for 30 minutes to rest.

    2

    Dice the chicken breast into small cubes. Finely chop the onion, garlic, and bell pepper as well. The cubes should be small so they brown quickly and fit well into the filling.

    3

    Heat olive oil in a skillet, sauté the onion for 2-3 minutes. Add the garlic, then the chicken and cook until it turns white. Then add the bell pepper, Hungarian sweet paprika, and black pepper, and cook for another 5-6 minutes, until the chicken is fully cooked. Finally, stir in the grated cheese and let it cool.

    4

    On a floured surface, roll out the rested dough to a thickness of 3 mm. Cut out circles with a diameter of 10–12 cm. Place 1 tablespoon of filling in the center of each.

    5

    Fold the dough in half and seal the edges with a fork or by crimping them by hand. Be careful not to let the filling leak out during baking.

    6

    Place the filled empanadas on a baking sheet lined with parchment paper. You can brush the tops with a little oil or egg wash if you want a shinier surface.

    7

    Bake in a preheated oven at 392°F (200°C) for 20–25 minutes, until the dough is golden brown. Do not overbake, so that the inside remains juicy.

    8

    Let it rest for 5-10 minutes, then serve warm or lukewarm. Excellent on its own or complemented with a fresh salad.