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Homemade Chicken Empanadas
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1.2 hours
6 servings
Adjust servings
Makes ~20 small empanadas
dairy-free
(?)
Has dairy from:
unsalted butter
gluten-free
(?)
Has gluten from:
all-purpose flour
chicken broth
kid friendly
has meat
(?)
Has meat from:
chicken breast
chicken bouillon cube
chicken broth
has pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
unsalted butter
egg (large)
chicken breast
chicken bouillon cube
chicken broth
vegetarian
(?)
Not vegetarian due to:
chicken breast
chicken bouillon cube
chicken broth
pescetarian
(?)
Not pescetarian due to:
chicken broth
paleo
(?)
Not paleo due to:
all-purpose flour
granulated sugar
This recipe has no customizations.
 
Nutrition to Note
This recipe has Fat (total lipid) as 54.8% (as a percentage of RDA).
 
You may need to take this into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 10.4% of RDA
• Calories: 30.7% of RDA
• Carbs: 18.2% of RDA
• Fat (total lipid): 54.8% of RDA
• Fiber: 17.0% of RDA
• Fructose: 1.7% of RDA
• Protein: 40.3% of RDA
• Sodium: 45.9% of RDA
• Sugar: 15.6% of RDA
• Vitamin A (IU): 48.7% of RDA
• Vitamin B6: 71.5% of RDA
• Vitamin C: 3.6% of RDA
• Iron: 8.0% of RDA
• Magnesium: 25.2% of RDA
• Manganese: 6.4% of RDA
• Niacin: 97.1% of RDA
• Potassium: 16.7% of RDA
• Zinc: 15.0% of RDA
If any nutritional component is greater than 50% of RDA (or any vitamin/mineral is greater than 400% of RDA), the recipe gets a “Nutrition to Note” rating.
 
Whether this matters for your diet depends mostly on what other foods you consume today.
 
MACROS
Carbohydrate
50.1
g
Calories
614
 
Fiber
4.75
g
Iron
1.51
mg
Protein
45.3
g
Sodium
619
mg
Sugars
4.86
g
Fat (total lipid)
33.5
g
 
INGREDIENTS
Amount
Measure
Adjust
Ingredient
Substitutions
3
cups
+
-
 
 
1/2
tsp
+
-
 
 
6
oz
+
-
 
~1 1/2 sticks.
 
4
whole
+
-
 
1 for dough, 3 for filling.
 
1/4
cups
+
-
 
1/4 - 1/2 cup, adjust as needed to obtain a soft and smooth dough. can use any milk preferred.
 
3
whole
+
-
 
boneless, skinless.
 
1
whole
+
-
 
 
1
leaf
+
-
 
 
2
cups
+
-
 
1/4
cups
+
-
 
 
2
whole
+
-
 
chopped.
 
1
tbsp
+
-
 
 
1
tsp
+
-
 
 
1
pinch
+
-
 
 
1 1/2
tbsp
+
-
 
 
1/2
cups
+
-
 
sliced.
 
1
tbsp
+
-
 
 
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PREPARATION
PREPARING THE DOUGH
1.
Mix the flour and salt in a food processor.
2.
Add the butter and pulse.
3.
Add the egg and the water or milk (in small increments) and continue pulsing until a clumpy dough forms.
4.
Split the dough into 2 large ball, flatten slightly into the shape of disks. The dough can be used immediately or refrigerated until ready to use (1-2 days max).
5.
Roll out the dough into a thin sheet and cut out round disc shapes for empanadas (use round molds or a small plate). You can also make small individual balls with the dough and roll out each individual ball to a round shape (doesn't need to be perfectly round) - if you have a tortilla press you can use it to flatten the dough balls.
PREPARING THE FILLING
6.
Poach the chicken by placing the chicken breasts in a small pot with the bouillon and bay leaf, and cover with water or chicken broth.
7.
Bring to a boil and simmer over low heat for 15 to 20 minutes, until chicken is cooked through. Let cool in the broth.
8.
While chicken is cooking, boil 3 eggs until they are hard-boiled and cook onions.
9.
Heat oil in a skillet. Add chopped onions, paprika, cumin, chili powder, sugar, and salt and pepper to taste. Cook over low heat for 15 to 20 minutes, until onions are soft and clear, and the mixture is golden brown. Set all aside until ready to use.
10.
When chicken is done, shred into small pieces, and moisten with 1 or 2 tablespoons of the cooking liquid. Mix chicken in with the onion mixture.
11.
Chop the hard-boiled eggs once cooled. Stir chopped hard-cooked egg and olives into the filling mixture.
ASSEMBLING AND BAKING EMPANADAS
12.
Preheat oven to 375 F.
13.
To assemble the empanadas, place a spoonful of the filling on the middle of each empanada disc. The amount of filling will vary based on the size of the empanada, but in general, it’s easier to seal an empanada that isn’t overstuffed.
14.
To seal the empanadas, fold the disc and seal the edges by pressing the dough with your fingers. If you’re having a hard time sealing the edges, you can use brush the inside edges with egg white, it will act as a glue for the empanadas. You can also use a fork to help seal the edges, just press the top of the fork against the edges.
15.
If you want your empanadas to have a nice golden finish, then you can brush them with egg wash (a whole egg whisked or egg yolk plus a few drops of water whisked).
16.
Bake the empanadas in the pre-heated oven. The temperature will vary based on the oven and the size of the empanadas. Bake the smaller sized empanadas at 375F. The baking time also varies (again based on the oven and size), but it’s in the range of 18-25 minutes – the empanadas will be ready once they are golden.
NOTES, TIPS, TRICKS, HINTS, ETC:
For best results, I recommend refrigerating for at least 30 minutes the empanadas before baking – this also helps them seal better and prevents the filling from leaking out.
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Low Sodium!
 
A low-sodium variant of this recipe can be made that has a 46% reduction in the amount of sodium. Just substitute low-sodium chicken broth for chicken broth.
2.
Make it Gluten Free!
 
A partially gluten-free variant of this recipe can be made to reduce the amount of gluten. Just substitute gluten-free all-purpose flour for all-purpose flour.
3.
Make it Wheat Free!
 
A partially wheat-free variant of this recipe can be made to reduce the amount of wheat. Just substitute gluten-free all-purpose flour for all-purpose flour.
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 614
Protein 45.3 g
Carbohydrates 50.1 g
Iron 1.51 mg
Fiber 4.75 g
Calcium 104 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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