Chicken Empanadas

Name: Chicken Empanadas
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 8 servings
Cuisine: Spanish
Ingredients: 500 g all-purpose flour; 200 g unsalted butter, cold, cubed; 1 tsp salt; 120 ml water, ice cold; 2 tbsp olive oil; 1 each yellow onion, finely chopped; 1 each green bell pepper, finely chopped; 500 g chicken thigh, boneless, skinless, cut into small cubes; 2 tsp smoked paprika; 1 tsp cumin; 1 tsp dried oregano; 2 tbsp tomato paste; 120 ml chicken stock; 80 g kalamata olives, pitted, chopped; 1 each egg, beaten, for egg wash

Golden, flaky empanadas filled with a savory, smoky chicken mixture with onions, peppers, and olives. A festive Spanish classic perfect for parties or weeknight dinners.

⏱ 40 min prep · 30 min cook · medium

Servings

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Ingredients

500 g all-purpose flour
200 g unsalted butter cold, cubed
5 ml salt
120 ml water ice cold
30 ml olive oil
1 yellow onion finely chopped
1 green bell pepper finely chopped
500 g chicken thigh boneless, skinless, cut into small cubes
10 ml smoked paprika
5 ml cumin
5 ml dried oregano
30 ml tomato paste
120 ml chicken stock
80 g kalamata olives pitted, chopped
1 egg beaten, for egg wash

Nutritionper serving (8 total: 4430 kcal)

Calories	550
Protein	20g
Fat	30g
Carbs	52g
Fiber	3g
Sugar	2g
Sodium	270mg

Gear for this recipe

Method

1
In a large bowl, mix flour and salt. Cut in cold butter until mixture resembles coarse crumbs. Add ice water and bring together into a dough. Wrap and chill for 30 minutes.
⏲ 30 min
2
Sautéing
Heat olive oil in a skillet over medium heat. Add onion and green pepper, cook until soft and fragrant, about 5 minutes.
⏲ 5 min
3
Searing
Add chicken cubes and brown until no longer pink, about 5 minutes.
⏲ 5 min
4
Simmering
Stir in smoked paprika, cumin, oregano, tomato paste, and chicken stock. Simmer until thickened and flavors meld, about 10 minutes.
⏲ 10 min
5
Remove from heat, stir in chopped olives. Let filling cool completely.
⏲ 10 min
6
Preheat oven to 200°C (400°F). On a floured surface, roll dough to 3mm thickness. Cut into 12 cm rounds.
7
Place a spoonful of filling in the center of each round. Fold dough over and crimp edges with a fork to seal.
8
Place empanadas on a baking sheet lined with parchment. Brush tops with beaten egg.
9
Baking
Bake until golden brown and crisp, about 20-25 minutes. Let cool slightly before serving.
⏲ 25 min