Chicken Empanadas


Usually fried and served hot in spanish-speaking countries these baked ( turnover/pie) empanadas can be served hot or at room temperature. The empanadas can be frozen unbaked for one month.

Cream Cheese Pastry

  • 2- 1/4 cups of flour
  • large pinch of salt
  • 1/2 cup butter (cold and cut up)
  • 8 oz package of cream cheese, (cold and cut up)
  • 2 eggs lightly beaten
  • 2 tablespoons of ice water
  • extra flour (for rolling)
  1. Sift the flour and salt into a large bowl and add the butter and cream cheese. Use fingers, 2 knives, or pastry blender and cut fats into the flour until the mixture resembles breadcrumbs.
  2. Stir the eggs into the ice water and add them to the flour mixture. Stir to form a dough. If necessary add another teaspoon of water to make a dough that holds together, but is not sticky.
  3. Turn dough out onto a lightly floured board and knead it gently until it is smooth. Form it into a flat , round cake, wrap it in plastic and refrigerate for 30 minutes or over night, but be sure to leave it at room temperature for 20 minutes before rolling.
  • 1 tablespoon of olive oil
  • 1 clove of garlic, crushed
  • 1/2 of onion (diced fine)
  • 1 cup of chicken stock
  • 1/4 cup of raisins
  • 1 to 1-1/2 cups of cooked chicken (light, dark, mixed)
  • 1 can of black beans (drained)
  • 1/2 teaspoon of ground cumin
  • 1/4 teaspoon of chili  powder
  • 1/2 teaspoon of salt
  • dash of hot sauce
  • dash of Worcestershire sauce
  • 1 egg, lightly beaten (to seal empanadas)
  1. In a medium sauce pan place oil in and add onions and garlic, saute 2-3 minutes
  2. Add chicken stock and bring to a boil
  3. Turn down to simmer and add raisins,chicken,  black beans, the spices and sauces and continue to simmer for 5 minutes or till liquid has evaporated.
  4. Remove the pan from the heat and let it cool completely.
  5. Taste filling for seasoning, make sure it is highly flavored
TO Roll the Empanadas
  1. Dust the board lightly with flour and roll the cream cheese dough into a large round that is 1/8 -inch thick. Use a 5-6 inch cutter or plate to stamp out discs. Set the discs aside and reform the scraps to make a smooth ball of dough. Flatten it and roll out as before, stamping out  more rounds.
  2. Brush the edges of each round with some of the beaten egg and put some chicken filling on one half of each circle, leaving a 1/4 inch border. Fold over the other half of the dough circle to make a half moon shape.
  3. Dip the tines of a fork in flour and press them around the edge to seal the empanadas.
  4. Lightly grease 2 baking sheets. Set the empanadas on them and refrigerate for 15 minutes.
  5. Set the oven to 375 degrees
  6. Bake the empanadas for 20-25 minutes or until they are golden brown
  7. Serve with spicy  sauce,  if desired


About piesandeyes

I am a Chef, a Baker, a foodie, I love pots and pans, bakeries, and especially pies! I love the smells of something baking in the oven and I could live just standing next to a stove.
This entry was posted in Pies, Recipes, Savory and Sweet. Bookmark the permalink.

One Response to Chicken Empanadas

  1. Spicy, sweet & salty! Got to love those flavours. Empanadas are probably similar to what we call Pasties here in Aus (very British) and very yummy! Who am I kidding, I just love pastry!

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