Chicken Empanada Recipe - Golden pockets of sweet and succulent chicken, perfect to share with friends for dinner. | wandercooks.com
Print

Chicken Empanada Recipe

An easy Chicken Empanada Recipe for golden pastry packed with spicy sweet and sour chicken. These versatile little pockets of goodness are perfect for lunch, dinner or a delicious any-time snack!
Course Snack
Cuisine Argentinian
Prep Time 2 hours 30 minutes
Cook Time 15 minutes
Total Time 2 hours 45 minutes
Servings 12 empanadas
Author Wandercooks

Ingredients

For the dough

  • 150 g butter cubed
  • 500 g plain flour sifted
  • 1 tsp salt

For the chicken filling

  • 500 g chicken breast diced
  • 2 tbsp olive oil
  • 1 tbsp brown sugar
  • 1 onion chopped
  • 1 capsicum chopped
  • 2 garlic cloves finely diced
  • 3 tbsp tomato paste
  • 1/3 cup white wine vinegar
  • 3/4 cup chicken stock
  • 1/2 tsp chilli flakes
  • salt and pepper to taste
  • small dish of water for sealing the pastry
  • 2 egg yolks lightly beaten with a fork, for basting
  • 2 tbsp green chimichurri sauce to serve

Instructions

For the dough

  • Pop your butter and flour into a large mixing bowl. Use your hands to mix thoroughly until there are no butter lumps and the texture is crumbly.
  • Next, add 1/2 cup of water into the bowl and continue mixing with your hands until your dough starts to form a ball and stops sticking to the bowl. You can add another 1/4 cup of water if necessary.
  • Pop your dough out onto a flat surface and knead until smooth, then roll up in a ball, wrap in cling film or plastic wrap, and pop it in fridge for 2 hours to rest.

For the chicken filling

  • Preheat your oven to 180˚C (356˚F). Line a baking tray with baking paper. 
  • Heat the olive oil in a large frypan, then add the chicken and cook on high until browned (around 5 mins). Add the brown sugar and fry for another 2 mins, making sure to coat every piece of chicken.
  • Now add your chopped onion, capsicum, chilli flakes and garlic, and cook until the onion becomes translucent and capsicum starts to soften.
  • Pop in your tomato paste, vinegar, and chicken stock and cook down until the flavours have blended and liquid has reduced to a thick sauce. Feel free to add salt and pepper to taste.

To assemble your empanadas

  • Remove your dough from the fridge and allow to sit for 10-15 mins to come up to room temperature.
  • Roll it out onto a flat surface with a rolling pin until your dough is 1/2 cm (.2 inch) thick. Use a circular pastry slicer (or a bowl) to cut out circles roughly 14 cm (5.5 inch) in diameter. 
  • Baste the edges of each circle with a small amount of water. This will help them seal. 
  • Pop 2 heaped tablespoons of filling into the centre of each pastry circle. 
  • Fold the pastry over the filling and seal the edges with either a twist using your fingers, or press down on the edges with the back of a fork.
  • Place your assembled empanadas onto the baking paper lined baking tray and baste the tops of each with egg yolk. 
  • Pop them in the oven and bake until browned - they'll be ready in around 15-20 mins.
  • Serve with spicy green chimichurri sauce.