Homemade Chicken Empanadas: Chef John’s Perfect Baked Recipe

Empanadas are one of those versatile dishes that can be enjoyed as an appetizer, snack, or even a complete meal. These delicious hand-held pastries originated in Spain and Portugal before becoming a staple throughout Latin America, with each region developing its own unique variations. Today, we’re exploring Chef John’s exceptional baked chicken empanadas recipe that delivers on both flavor and texture without the need for deep frying.

These golden-brown pastry pockets are filled with a savory chicken mixture featuring diced tomatoes and poblano peppers for an authentic taste experience. Whether you’re preparing them for a family dinner, potluck, or just weekend meal prep, these empanadas are sure to impress with their flaky exterior and moist, flavorful filling.

What Makes These Chicken Empanadas Special

Chef John’s chicken empanadas stand out for several reasons. First, they’re baked rather than fried, making them a healthier option without sacrificing flavor or texture. The dough achieves a perfect flakiness while the filling remains moist and packed with balanced flavors. The combination of chicken with poblano peppers and tomatoes creates a filling that’s both satisfying and authentically inspired.

Another advantage is that these empanadas can be prepared ahead of time and frozen, making them perfect for meal planning or last-minute entertaining. The recipe is also adaptable, allowing you to customize the spice level or add additional ingredients based on your preferences.

Ingredients You’ll Need

For the Filling:

• Cooked chicken, finely chopped (rotisserie chicken works well)
• Poblano peppers, diced
• Diced tomatoes
• Green onions, chopped
• Garlic, minced
• Olive oil
• Salt and freshly ground black pepper
• Cumin
• Oregano
• Paprika
• Cilantro, chopped (optional)

For the Dough:

• All-purpose flour
• Salt
• Sugar
• Cold unsalted butter, cubed
• Cold water
• Egg (for egg wash)

Equipment Required

• Large mixing bowl
• Skillet or sauté pan
• Rolling pin
• Baking sheets
• Parchment paper
• Pastry brush
• Fork or empanada press (optional)
• Food processor (optional but helpful for dough)

Preparing the Chicken Filling

The key to exceptional empanadas lies in a well-prepared filling that’s both flavorful and has the right consistency. Chef John’s approach ensures the chicken filling is moist but not soggy, with each ingredient playing its part in the overall flavor profile.

Start by heating olive oil in a skillet over medium heat. Add the diced poblano peppers and cook until they begin to soften, about 3-4 minutes. Add the chopped green onions and minced garlic, cooking for another minute until fragrant. Be careful not to burn the garlic, as it can become bitter.

Next, add your finely chopped chicken to the skillet. The smaller you chop the chicken, the better it will absorb the flavors and hold together in the empanada. Add the diced tomatoes along with the cumin, oregano, paprika, salt, and pepper. Stir everything together thoroughly.

Allow the mixture to simmer gently for about 10-15 minutes until some of the liquid from the tomatoes has reduced. This is crucial for ensuring your filling isn’t too wet, which could make the empanada dough soggy. The mixture should be moist but not dripping when lifted with a spoon.

Once cooked, remove the filling from heat and allow it to cool completely to room temperature before refrigerating. Chef John emphasizes that the filling must be thoroughly chilled before assembling the empanadas. This step is non-negotiable as a warm filling will make the dough difficult to work with and may result in a less-than-ideal texture.

Making the Perfect Empanada Dough

While store-bought dough can work in a pinch, homemade dough elevates these empanadas to another level. Chef John’s dough recipe creates a pastry that’s flaky and tender while still sturdy enough to hold the filling.

In a large bowl, whisk together the all-purpose flour, salt, and sugar. Add the cold, cubed butter to the flour mixture. Using your fingers, a pastry cutter, or a food processor, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible. These butter pieces are crucial for creating flakiness in the baked empanadas.

Gradually add cold water to the mixture, stirring with a fork until the dough begins to come together. You may not need all the water, so add it slowly. The dough should be cohesive but not sticky. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least one hour. This resting period allows the gluten to relax and the butter to chill, which will make the dough easier to roll and result in a flakier texture.

Assembling Your Empanadas

Once your filling is chilled and your dough has rested, you’re ready to assemble the empanadas. This process requires a bit of patience but is relatively straightforward.

On a lightly floured surface, roll out the dough to about 1/8 inch thickness. Using a round cutter or a small bowl (approximately 5-6 inches in diameter), cut circles from the dough. Gather and re-roll any scraps to cut additional circles.

Place about 2 tablespoons of the chilled filling in the center of each dough circle. Be careful not to overfill, as this can cause the empanadas to burst during baking. Leave about a half-inch border around the edge of the circle.

Fold the dough over the filling to create a half-moon shape. Press the edges together firmly to seal. You can crimp the edges with a fork for a decorative touch or use the traditional repulgue technique (folding and twisting the edge) if you’re feeling adventurous.

Place the assembled empanadas on a parchment-lined baking sheet, leaving some space between each one. Brush the tops with beaten egg for a golden, shiny finish. You can also sprinkle with a little sea salt if desired.

Baking to Golden Perfection

Preheat your oven to 375°F (190°C). Before baking, make a small slit or hole in the top of each empanada to allow steam to escape during baking. This prevents the empanadas from bursting at the seams.

Bake the empanadas for about 25-30 minutes, or until they’re golden brown and the dough is fully cooked. The exact timing will depend on your oven, so start checking them around the 20-minute mark.

Once baked, allow the empanadas to cool on the baking sheet for about 5 minutes before transferring to a wire rack. This brief resting period helps the filling set slightly and prevents burning your mouth on the hot filling.

Serving Suggestions

These chicken empanadas are delicious on their own, but they can also be paired with various dips and sides to create a complete meal. Consider serving them with:

• Chimichurri sauce
• Salsa verde
• Sour cream or Mexican crema
• Guacamole
• Fresh lime wedges
• A simple green salad

Empanadas can be served hot, warm, or at room temperature, making them perfect for parties or potlucks where food might sit out for a while.

Storage and Freezing Tips

One of the best things about empanadas is how well they store and freeze. Here are some tips for making them ahead of time:

• Baked empanadas can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place them in a 350°F (175°C) oven for about 10 minutes until warmed through.
• For freezing, you can either freeze the empanadas before or after baking:
• To freeze unbaked empanadas, place them on a baking sheet in a single layer and freeze until solid. Then transfer to a freezer bag or container. Bake directly from frozen, adding about 5-10 minutes to the baking time.
• To freeze baked empanadas, allow them to cool completely, then freeze as described above. Reheat in a 350°F (175°C) oven for 15-20 minutes until heated through.

Variations to Try

While Chef John’s recipe is delicious as is, don’t be afraid to experiment with different flavors and fillings. Here are some variations to consider:

• Add corn kernels or diced potatoes to the filling for additional texture
• Incorporate different cheeses like queso fresco or monterey jack
• Use different peppers to adjust the heat level
• Try ground beef or pulled pork instead of chicken
• Make a vegetarian version with beans, corn, and cheese
• Include olives or raisins for a sweet and savory combination common in some regional variations

Frequently Asked Questions (FAQs)

Q: Can I make these empanadas ahead of time?

A: Yes! You can prepare the filling and dough up to 2 days in advance and store them separately in the refrigerator. You can also assemble the empanadas and freeze them unbaked for up to 3 months.

Q: Why did my empanadas burst during baking?

A: This usually happens for one of three reasons: the filling was too wet, the empanadas were overfilled, or you forgot to cut a small vent in the top to allow steam to escape.

Q: Can I fry these empanadas instead of baking them?

A: Absolutely. If you prefer fried empanadas, heat vegetable oil to 350°F (175°C) and fry them for about 2-3 minutes per side until golden brown.

Q: What’s the best way to seal empanadas?

A: Make sure the edges of your dough are free from filling, then press firmly to seal. You can use a fork to crimp the edges or try the traditional folding technique called ‘repulgue’ for a decorative finish.

Q: My dough is too crumbly. What did I do wrong?

A: You might not have added enough water. Add a little more cold water, one teaspoon at a time, until the dough comes together.

Q: Can I use rotisserie chicken for this recipe?

A: Yes, rotisserie chicken works excellently for this recipe and saves time. Simply remove the skin and finely chop or shred the meat.

With Chef John’s guidance, you’ll be creating restaurant-quality chicken empanadas in your own kitchen. The combination of a flaky, golden crust and a flavorful, well-seasoned chicken filling makes these empanadas an impressive addition to your cooking repertoire. Whether served as an appetizer, main course, or portable snack, these versatile pastries are sure to become a favorite with family and friends.

Author

Srija Burman

 

Srija holds an MA in English Literature from the University of Calcutta and a PG diploma in Editing and Publishing from Jadavpur University. Her interest in writing and editing ranges across niches, including academics, sports, and human psychology.

Read full bio of Srija Burman