Chicken Empanadas

Discover the delightful flavors of Argentina with this classic Chicken Empanadas recipe. With a rich and savory filling encased in a delicate pastry, these empanadas are perfect as appetizers or a main course. Enjoy the perfect blend of seasoned chicken, sautéed vegetables, and olives in every bite.

Ingredients

🥚 3 Eggs, 2 for filling and 1 for egg wash
🧈 1 teaspoon Butter
🛢️ 1 teaspoon Oil
🧅 200 grams Onion, finely chopped
🧄 2 Spring Onions, white and green parts separated, chopped
🫑 0.5 Green Bell Pepper, finely chopped
❤️ 0.5 Red Bell Pepper, finely chopped
🍗 1 Chicken Breast, cubed
🫒 10 Olives, sliced
🌶️ 1 teaspoon Sweet Paprika
✴️ 0.5 teaspoon Cumin
🌶️ 0.25 teaspoon Ground Chili
🥟 12 Empanada Discs

Instructions

1- Prepare the Filling:

• Heat 1 teaspoon of butter and oil in a pot over medium-high heat.
• Sauté 200 grams of finely chopped onion and the white parts of 2 spring onions until translucent.
• Add 0.5 of both green and red bell peppers, and continue to sauté for a few minutes.
• Introduce the cubed chicken breast to the pot, spreading in a single layer. Allow to sear without stirring to achieve browning on one side before flipping.
• Once seared, remove from heat and add the chopped green parts of the spring onion, 10 sliced olives, and 2 hard-boiled eggs diced.
• Season with 1 teaspoon of sweet paprika, 0.5 teaspoon of cumin, and 0.25 teaspoon of ground chili. Mix thoroughly.
• Let the filling cool and ideally refrigerate overnight for enhanced flavor.

2- Assemble the Empanadas:

• Preheat the oven to 200°C (392°F).
• Prepare 12 empanada discs. Place a tablespoon of the chilled filling in the center of each disc.
• Moisten the disc edges with water, fold over to enclose the filling, and seal using the "repulgue" technique by pinching the edges.
• Lightly grease a baking sheet with oil and place the empanadas, crimped side up, ensuring they are spaced slightly apart.

3- Bake the Empanadas:

• Beat the remaining egg and brush over the top of the empanadas for a golden finish.
• Bake in the preheated oven for 10-15 minutes or until the pastry turns a light golden brown.

Prep Time: 30 minutes (excluding resting time)
Cook Time: 25 minutes
Total Time: 55 minutes
Servings: 12 empanadas
Equipment: Cooking Pot, Wooden Spoon, Cutting Board, Knife, Baking Sheet, Pastry Brush, Oven

Nutritional Information per Empanada:

• Calories: Approx. 200-250 kcal
• Proteins: 12g
• Fats: 10g
• Carbohydrates: 20g

Cooking Tips:

• Avoid cutting the chicken into small pieces initially to retain moisture.
• For perfect hard-boiled eggs, cook in boiling water for exactly 12 minutes from a cold start.
• Enhance the filling's flavor by allowing it to rest in the refrigerator overnight.
• Proper sealing of empanadas will prevent them from opening during baking.

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Chicken Empanadas