Oven-Baked Chicken Empanadas (Homemade Dough and Juicy Chicken Filling)
Empanadas are savory stuffed pastry turnovers—popular across Latin America—filled with a seasoned mixture (here: chicken, potatoes, mushrooms, and chili), sealed into half-moons, then baked until crisp and golden. This version is oven-baked (not fried), making it a practical, hearty, protein-forward meal for game day, meal prep, lunchboxes, or a cozy weeknight dinner year-round.
Ingrédients
Dough
- 4 Tasses all-purpose flour about 500 g
- 3/4 Tasse vegetable shortening about 200 g, room temperature
- 1 1/2 tsp fine salt
- 1 large egg
- 3/4 to 1 Tasse warm water as needed
Filling
- 1 lb boneless skinless chicken thighs
- 1/2 lb boneless skinless chicken breast
- 2 medium potatoes peeled and diced small (about 2 1/2 Tasses)
- 1 medium onion finely chopped
- 6 to 8 oz mushrooms finely chopped
- 1 to 2 habanero peppers minced
- 2 cloves garlic minced
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 1/4 tsp fine salt plus more to taste
- 1/2 tsp black pepper
- 2 tbsp chicken stock or water optional
- 1 tbsp white vinegar or fresh lime juice
Egg wash
- 1 large egg
- 1 tbsp water
Instructions
- Cook potatoes: Boil diced potatoes in salted water 10–12 minutes until just tender. Drain well and steam-dry on a plate.
- Make dough: Mix flour + salt. Rub in shortening until sandy with some pea-sized bits. Mix in egg. Add warm water gradually until dough forms. Knead 1–2 minutes until smooth. Cover and rest 30 minutes.
- Cook filling: Mince chicken (knife or food processor). Sauté onion in olive oil 3 minutes. Add habanero + garlic 30 seconds. Add mushrooms; cook until liquid evaporates. Add chicken + spices; cook until done. Add potatoes; cook 2–3 minutes. Reduce until nearly dry. Finish with vinegar/lime. Cool completely.
- Assemble: Heat oven to 400°F. Divide dough into 14–16 balls. Roll each into a 5–6 inch circle. Add 1 1/2–2 tbsp filling. Moisten edge, fold, seal firmly, crimp and/or fork-press.
- Bake: Brush with egg wash. Bake 20–25 minutes until deep golden, rotating halfway. Rest 10 minutes before serving.
Vidéo
Notes
Substitutions
- Chicken thighs only: Use 1 1/2 lb thighs if you want maximum juiciness.
- Mushrooms: Replace with diced bell peppers or omit entirely; just keep the filling dry.
- Potatoes: Swap for sweet potato for a slightly sweeter note; dice small and cook until just tender.
- Heat level: Habanero is intense—use half, or swap for jalapeño. If you like spicy condiments, serve with Spicy Mayo (Ready in 1 Minute).
- Shortening: You can use butter for flavor, but shortening gives a classic sturdy empanada shell. If using butter, chill the dough 20 minutes before rolling.
- No egg in dough: You can omit the egg and add a little more water, but the dough will be slightly less elastic and a bit paler.
- Baking option: Brush with egg wash for classic shine; skip for a more rustic matte finish.