Chicken Empanadas

Louiie Victa
Louiie Victa
May 11, 2022
An empanada is a type of pastry that’s often stuffed with a savory meat mixture. This sweet and salty Filipino version is filled with chicken, potato, carrots, and green peas. Ideal for snacks, light meals, or breakfast, similar types of empanadas are also popular in Spain and South America. Empanadas can either be fried or baked, and this version is perfectly baked—with a soft, buttery and flaky crust—with the help of the Anova Precision Oven.
Serves
8
Prep Time
01:00
Cook Time
00:25
Chicken Empanadas
5 (1)
280
Ingredients
For the Pastry
3 cups
all-purpose flour
3 Tbsp
granulated sugar
½ tsp
salt
¼ tsp
baking powder
6 oz
unsalted butter, cubed and chilled
1 large
egg
¼ to ½ cup
water or milk
For the Filling and Assembly
2 Tbsp
neutral oil
1 small
onion, minced
1 Tbsp
minced garlic
1.5 lb
boneless, skinless chicken thighs or breasts, diced
1 cup
chicken stock
1 cup
diced peeled potatoes
1 cup
diced carrots
1 cup
green peas
½ cup
raisins
2 Tbsp
soy sauce
1 Tbsp
granulated sugar
1 tsp
salt
½ tsp
freshly ground black pepper
1 large
egg, beaten, for egg wash
Steps

1. Make Pastry

Combine the flour, sugar, salt, and baking powder in a food processor. Pulse to combine. Add the butter and pulse until the mixture resembles coarse sand. Pulse in the egg. Add the water in small increments and continue pulsing until a clumpy dough forms. Split the dough into two balls and flatten into discs. Wrap in plastic and refrigerate until ready to use. The dough will keep for a maximum of two days.
Make Pastry

2. Cook Filling

Heat the oil in a large pot over medium heat. When the oil is shimmering, add the onion and garlic and cook, stirring, until the onion is translucent, 5 to 7 minutes. Add the chicken and continue to cook, stirring, until lightly browned, about 5 minutes. Add the chicken stock, carrots, and potatoes. Bring to a simmer, cover, and cook until the vegetables start to tenderize, about 5 minutes. Add the peas, raisins, soy sauce and sugar. Return to a simmer and cook, uncovered, for 5 minutes. Remove from the heat and spoon off excess liquid. Stir in the salt and pepper and let cool to room temperature.
Cook Filling

3. Preheat Oven

Rack
Sous Vide Mode: Off
Steam: Off
Temp: 375°F
Heat: Rear

4. Roll and Cut Dough

On a lightly floured counter, roll out both rounds of dough to a thickness of about 1/4 inch. Cut into 4 inch circles. You should have 15 to 18 circles of dough, depending on their thickness.
Roll and Cut Dough

5. Fill, Enclose, and Egg Wash

Place 2 to 3 tablespoons of filling in the center of each pastry circle. Fold the dough in half over the filling, then seal the empanada but pleating the edges with your fingers and crimping as you go. Alternatively, you can also use a fork to crimp and seal the edges. Place on a parchment- or silicone mat-lined baking sheet. Brush the empanadas with the beaten egg.

6. Bake

Rack
Transfer to the oven and bake until golden brown, 20 to 25 minutes.
Bake
Sous Vide Mode: Off
Steam: Off
Temp: 375°F
Heat: Rear
00:25 Timer

7. Serve

Share and enjoy the empanadas while hot.
Serve
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