Spanish Chicken Empanadas

Part of a chicken empanada, showing the filling.

4.67 from 3 votes

Spanish Chicken Empanadas are flaky little pastry pockets stuffed with shredded chicken, onions, tomatoes, herbs, and Manchego cheese.

These savory hand pies get baked (not fried) and served hot with a Spanish romesco sauce or marinara sauce. You can eat them as the main entree or as appetizers.

Prep Time30

Cook Time30

Additional Time30

Total Time1 30

Course: Main Dish

Cuisine: Spanish

Keyword: baked chicken empanadas, chicken empanadas, shredded chicken empanadas, Spanish Chicken Empanadas

Servings: Servings

Author: Pat Nyswonger

Ingredients

For the Dough:

3-¼ cups 390 grams all-purpose flour, plus more for rolling
1 teaspoon salt
8 oz. cold butter 2 sticks, cut into bits
6 tablespoons ice-water
1 large egg

For the Filling:

2 tablespoon olive
1 large onion finely chopped
6 garlic cloves grated or finely minced
12 ounces jarred roasted red pepper drained
½ cup oil-packed sun-dried tomatoes drained
1 tablespoon dried oregano
1 tablespoon smoked paprika
1 teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon ground saffron
3 cups cooked shredded chicken (or chopped)
¼ to ½ cup chicken broth
8 ounces Manchego cheese
1 egg white whisked with a tablespoon of cold water
Fresh parsley for garnish

Instructions

For the Dough

Measure the flour and salt into the bowl of a food processor and pulse to combine.
Distribute the butter bits over the top of the flour and pulse until the mixture resembles coarse cornmeal.
Whisk the egg and water in a dish and pour into the opening of the processor while pulsing the machine. Pulse the dough just until it begins to resemble coarse gravel. (If you need additional water, drizzle it 1 tablespoon at a time).
Tip the dough out onto a lightly floured surface and press together into a ball. Flatten the ball and divide it into two flat discs. Wrap each disc with plastic film and refrigerate for 30 to 60 minutes.
Remove the discs from the refrigerator. On a lightly floured work surface roll out one disc to a thickness of 1/8 inch. Cut into 6-inch circles and place on a plate. Place parchment paper between each pastry round so they don't stick together.
Repeat with the second pastry disc. Gather the scraps together, then roll and cut into as many rounds as possible. You will need 10 pastry rounds for the filling.

To Make The Filling:

Add the oil to a large skillet set over medium-low heat. When it is hot sauté the onions for 3-4 minutes until softened. Add the garlic, roasted red peppers, and sun-dried tomatoes. Cook, stirring frequently for another minute. Stir in the oregano, paprika, salt, pepper, and saffron.
Add the chicken, tossing together until well combined. Drizzle in enough of the chicken broth a few tablespoons at a time to moisten the mixture enough that it clings together slightly.
Remove the skillet from the heat and set aside to cool.

To Assemble the Empanadas:

Preheat the oven to 400°F and line a baking sheet with parchment paper.
Working with one 6-inch circle at a time, brush the edges with egg wash. Place 2-3 tablespoons of the filling on the lower 1/3 of the pastry round. Add a few cheese cubes, then lift the upper portion of the pastry over the top to cover the filling.
Use the tines of a fork to crimp and seal the edges together. Place the filled empanada on the prepared baking sheet. Repeat the process until all the empanadas are filled and on the baking sheet.
Brush each empanada with egg wash and transfer the baking sheet to the oven. Bake for 20-25 minutes until golden brown.
Transfer to a serving platter, serve hot, garnished with fresh parsley and a dipping sauce such as Romesco sauce or marinara.

Notes

The dough can be made in advance and refrigerated or frozen until ready to use.
Pat the roasted red peppers dry with paper towels.
If using frozen dough, thaw at room temperature until pliable.
As you cut the pastry rounds stack them separated with parchment paper squares.
We used rotisserie chicken for the filling. Three cups came to about 1-pound of chicken.
The filling will make 10 empanadas.
If there are extra cut pastry rounds fill them with sugared apple slices for a quick treat.
Store-bought, pre-made empanada dough rounds can be located in the frozen foods section of most grocery stores.

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