Empanada is a Spanish word meaning meat pie. It is a pastry filled with meat and vegetables and baked. Some do deep fry but I always liked it baked.
Instead of chicken you can use ground beef or pork or even fruits. You can also add other vegetables like bell peppers and green peas. See recipe below.
For the Dough
- 1/2 cup cold butter
- 2 tbs. cold water
- 1 egg, beaten
- 2 tbs. sugar
- 1/4 tsp. baking powder
- 1 1/2 cup all purpose flour
- 1/4 tsp. salt
For the Filling
- 1 lb. chicken breast, boiled and shredded
- 4 cloves of garlic, minced
- 1 small onion, chopped
- 1 small carrot, peeled and diced small
- 1 small potato, peeled and diced small
- 1/2 cup raisins
- 1/2 cup chicken broth
- salt and ground pepper to taste
- 2 tablespoon cooking oil
- hard boiled eggs, cut into 4
- 1 egg and 1 tbs. water for egg wash
- Saute garlic and onion in cooking oil until golden brown.
- Add shredded chicken and stir for a minute.
- Add carrots, potatoes, chicken broth and cook in medium high heat for 5 minutes.
- Add raisins, salt and ground pepper. Cook for 2 minutes.
- Remove from heat, set aside and allow to cool.
- Combine flour, sugar, baking powder and salt in a medium bowl.
- Add butter cut into cubes. Using a fork, break up the butter into the flour mixture until fully mixed.
- Add water and egg. Mix until soft dough is formed.
Prepping and Baking
- Preheat oven to 400 degrees.
- Line baking sheet with parliament paper.
- Scoop a tablespoon full of dough and form into a ball. Flatten using a rolling pin.
- Place a tablespoon of the chicken filling in the center of the dough and a piece of the hard boiled egg.
- Seal by folding and pressing the edge with the fork.
- Arrange empanadas on the pan and brush with egg wash.
- Bake for about 20 minutes or until golden brown.
- Remove from the oven and serve with your favorite beverage. Enjoy.