Servings: 4, about 16 empanadas
Prep time: 45
Total time: 65 minutes
Cuisine: Latino, Hispanic, South American, Argentine

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 comfort food. They may seem intimidating to make, but they are almost foolproof. The dough is durable and easy to make and you can use the meat from a pre-made rotisserie chicken to cut prep-time. They are a great way to impress without much stress and a great meal to make with kids. You can bake them all at once or keep them uncooked wrapped in the refrigerator and bake on demand served with our delicious, Classic Chimichurri to warm and comfort happy eaters all night long. They are the best. Enjoy!

Preparation

  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.

Ally Zeitz, Drexel Food Lab


Ingredients:

For Dough

2 cups all-purpose flour

1 teaspoon salt

½ cup olive oil

1 tablespoon white vinegar

2 eggs

For Filling

2 cups cooked chicken, shredded

½ cup sautéed chopped onions

½ cup shredded mozzarella cheese

Classic Chimichurri



Ann's Tips and Tricks

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.

 


Comments

LEAVE A REPLY

Please enter your comment!
Please enter your name here