Step-by-Step Guide: How to Make Chicken Empanada
Love these turnovers? You can make them at home!
Made with the same shortcrust dough, this tasty pastry is also incredibly versatile, as it can be stuffed with sweet or savory fillings. To achieve a tender, flaky crust, always remember to handle the dough gently to avoid overworking the gluten. Experiment with different fillings such as chili con carne, roasted vegetables, or apples and caramel.
1 Make the dough: Combine flour, sugar, baking powder, and salt in a bowl. Add cold butter cubes. Work butter into the flour mixture, cutting the butter in using two paring knives or rubbing the butter into the flour with your hands until the mixture resembles coarse crumbs. (you can also use a food processor for this step.)
2 Add water a few tablespoons at a time. Gently mix until a ball of dough forms. Cover in plastic wrap and chill for 30 minutes.
3 While dough is resting, make the chicken filling: melt butter or margarine in a medium pan. Add onions and sauté until translucent. Add garlic and sauté until fragrant.
4 Add chicken, potatoes, and carrots. Cook for 1 minute. Add cream of mushroom and evaporated milk; mix well. Cook for 2 to 3 minutes. Season with salt, pepper, and sugar to taste. Let mixture cool.
5 When the dough is ready, preheat oven to 350°F. Dust your hands and work surface with flour. Place the dough on the floured surface and press it down with your hands. Use a rolling pin to flatten it to about 1/8-inch thick. Using a bowl or cookie cutter, cut the dough into 3 1/2- or 4-inch diameter circles.
6 Place about 1 tablespoon chicken filling in the center of each circle. Fold half of the circle over. Seal by pressing the edges with a fork. Lightly dock the tops of the empanadas with a fork.
7 Arrange empanadas on a baking tray lined with greaseproof paper. Brush each empanada with egg wash.
8 Bake for about 20 minutes or until the empanadas turn light brown. Transfer to a wire rack to cool for a few minutes before serving.
Photography by Patrick Martires | Text and Styling by Rachelle Santos