Go Back

Layered Chicken Empanada Recipe

Pinklady
Empanadas trace their origins to Spain and Portugal, deriving their name from "empanar," which means "to wrap in bread." They were introduced to Latin America during colonization and have since been adapted to suit regional tastes.
Prep Time 30 minutes
Cook Time 45 minutes
Course Side Dish
Cuisine Portugal, Spanish
Servings 6
Calories 350 kcal

Equipment

  • Mixing bowls
  • Rolling Pin
  • Knife
  • Baking sheet
  • Parchment paper
  • Pastry brush

Ingredients
  

For the Dough:

  • 2 ½ cups all-purpose flour
  • 1 tsp salt
  • 1 tsp sugar
  • ½ cup cold butter, cubed
  • 2 large eggs
  • ⅓ cup cold water

For the Filling:

  • 2 tbsp olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 lb chicken breast, shredded
  • 1 cup cooked potatoes, diced
  • ½ cup carrots, diced
  • ½ cup frozen peas
  • 1 tsp paprika
  • 1 tsp cumin
  • Salt and pepper to taste
  • ¼ cup chicken broth

For Assembly:

  • 1 egg (beaten, for egg wash)

Instructions
 

  • Step 1: Prepare the Dough
    In a large mixing bowl, whisk together the flour, salt, and sugar.
    Add the cubed cold butter and mix using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
    Beat the eggs and cold water together, then gradually add this mixture to the flour until a dough forms.
    Knead the dough on a lightly floured surface for 2-3 minutes until smooth. Wrap in plastic wrap and refrigerate for 20 minutes.
  • Step 2: Cook the Filling
    Heat olive oil in a skillet over medium heat.
    Sauté the onion and garlic until fragrant.
    Add the shredded chicken, potatoes, carrots, and peas. Stir well.
    Season with paprika, cumin, salt, and pepper.
    Pour in the chicken broth and let simmer until the mixture thickens slightly. Remove from heat and cool completely.
  • Step 3: Assemble the Empanada
    Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
    Divide the dough into two portions: one slightly larger than the other.
    Roll out the larger portion to fit the bottom and sides of a 9-inch pie dish or baking sheet.
    Spoon the chicken filling evenly over the dough.
    Roll out the second portion of dough and place it over the filling, sealing the edges by crimping or pressing with a fork.
    Brush the top with the beaten egg for a golden finish.
  • Step 4: Bake
    Bake in the preheated oven for 35-45 minutes, or until the crust is golden brown.
    Allow to cool slightly before slicing and serving.
Keyword Layered Chicken Empanada Recipe