Chicken Empanadas

1 Star2 Stars3 Stars4 Stars5 Stars (7 votes, average: 4.43 out of 5)
Loading...

Clock Icon for Prep Time 45 min prep
Person Icon for Serving Size 6 servings
Carrot Icon for Number of Ingredients Size 8 ingredients
In New York City, it’s almost too easy to find delicious homemade chicken empanadas from street carts, but they’re not so easy to find everywhere else. Until these chicken empanadas. They are the ultimate...

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • ½ cup olive oil
  • 1 tablespoon white vinegar
  • 2 eggs
  • 2 cups cooked chicken, shredded
  • ½ cup sautéed chopped onions
  • ½ cup shredded mozzarella cheese

Nutrition Facts

Calories

484 cals

Fat

28 g

Saturated Fat

7 g

Polyunsaturated Fat

3 g

Monounsaturated Fat

16 g

Carbohydrates

34 g

Sugar

1 g

Fiber

1 g

Protein

23 g

Sodium

368 mg

Directions

  1. Preheat oven to 350 degrees. Line baking sheet with parchment paper.
  2. In a large bowl, add flour and salt, stir to combine. Make a well in the center and add olive oil, distilled vinegar and eggs.
  3. Using a wooden spoon, stir wet ingredients into dry ingredients until a dough forms. Turn out onto a work surface and knead until smooth. If dough is too dry, add 1 tablespoon of water. Cover with plastic wrap and rest for 1 hour.
  4. On a floured worked surface, roll dough out until it is a ¼ inch thick. Using a 4-inch round cookie cutter, cut out circles of the dough. (The scraps can be rolled out one more time to prevent waste).
  5. Fill each dough round with about a tablespoon of chicken, portion of onions and cheese.
  6. Using a pastry brush, brush water around the edge of the dough. Fold the edges together to create a half moon. Crimp edges with a fork to seal and poke a hole in the top with a fork so steam can escape.
  7. Place on baking sheet and spray empanadas with cooking spray.
  8. Bake for about 20-25 minutes or until dough is lightly golden brown.
  9. Serve with our classic chimichurri.

Chef Tips

Ann’s Tip: make a bunch of empanadas a head of time and store in freezer. Heat in microwave or toasted oven when you need a quick snack or dinner.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.



Leave a Review