Chicken Empanadas

Ingredients

• Oil – These empanadas are baked, not fried, but we still use some oil to make the chicken filling. Olive oil works well or use any oil that is suitable for sauteing.
• Chicken – Boneless, skinless chicken breast, cut it in half to make two thinner pieces so it cooks faster.
• Seasoning – The chicken and sauce are simply seasoned with salt, pepper, cumin and dried oregano.
• Aromatics – Onions and garlic flavor the sauce.
• Sauce – The sauce is made with tomato sauce, water and a little white wine. If you don’t use wine, substitute with and equal amount of chicken broth.
• Olives – We use pitted Spanish olives; we always keep some in the pantry or refrigerator to use in picadillo. Use them if you have them.
• Egg – An egg wash is used to seal the empanadas.
• Empanada disks – Depending on where you live you may be able to find empanada discs in the freezer section of larger food chains or Latin markets. They are round, thin dough discs that come frozen, usually ten to a pack. In Spanish they’re called Discos para Empanadas.

You will also need:

• 2 Large baking sheets
• Parchment paper
• Pastry brush

Instructions

• Defrost the empanada discs according to package directions prior to using.
• Cut the chicken breast in half lengthwise to make two thinner pieces; like butterflying but go all the way through. Season the chicken on both sides with the salt and black pepper.
• Heat the olive oil in a large, deep, non-stick skillet over medium heat. When the oil is hot, but not smoking, add the chicken. Cook for 3-4 minutes, turn and cook another 3-4 minutes. Don’t worry that it is not cooked through it will finish cooking in the sauce.
• Take the skillet off the heat and remove the chicken. Set it on a pan or plate and cover it loosely with a piece of aluminum foil to keep warm.
• Do not wash the skillet. Place it back over medium heat. Add the onions and cook for 3 minutes until translucent, stirring frequently.
• Next, add the garlic, dried oregano and cumin, cook for 1 minute, stirring frequently.
• Add the white wine; cook for 1-2 minutes until most of the liquid cooks out. Stir frequently while gently scrapping any bits off the bottom of the skillet.
• Finally, add the tomato sauce, ¼ cup of water and the chopped olives and stir to combine.
• Place the chicken back in the skillet, along with any juices collected on the plate.
• When the sauce returns to a boil, lower the heat to medium-low, cover and cook for 10 – 15 minutes, or until the chicken is cooked through.
• Turn the chicken occasionally and keep the sauce at a simmer. If it’s boiling too vigorously, lower the heat. We need that sauce later so we can’t let it cook away.
• Take the internal temperature of the chicken breast, it needs to be at least 165°F at the thickest part. Use an instant read thermometer to make sure.
• Remove the chicken from the skillet and continue cooking the sauce, covered on low heat. It should be barely at a simmer so it doesn’t cook away.

Shred the chicken

• Let the chicken cool enough to handle. Then, place it on a cutting board or pan and shred using two forks.
• Return the shredded chicken to the skillet and stir well until the sauce is absorbed. Taste the chicken filling and add salt, if needed.

Allow the chicken filling to cool completely. Stir it often to let the steam escape and cool quickly, then refrigerate to chill. Do not fill the empanada with hot or even warm chicken because the dough will be impossible to work with.

Build the empanadas

Preheat Oven to 350°F

• Line 2 large baking sheets with parchment paper.
• Prepare a small bowl with water.
• Prepare a small bowl with the egg and 1 tablespoon of water, beat with a fork.
• Work with one empanada wrap at a time.
• Add about 3-4 heaping tablespoons of the shredded chicken just a little off center on the wrap. Arrange the chicken so it’s not mounded in the middle. Don’t go all the way to the edge.
• Use a pastry brush (or your finger) to moisten the edges of the dough with water. Go all the way around.
• Fold the empanada disk in half, press the edges together gently.
• Use a fork to seal and crimp the edge.
• Use a paring knife or other sharp tip to make 2-3 small slits on the top of each empanada so they can vent while they bake.

Place the empanada on the lined baking sheet. Repeat with the remaining ingredients. Cover the empanadas with a moist (not wet) paper towel so the dough does not dry out while you build the rest of the empanadas.

Use a pastry brush to lightly coat the tops of the empanadas with the egg wash.

Bake for 35-40 minutes, or until they’re a nice golden color.

Rotate the pans, top to bottom/bottom to top, about halfway through the cooking time (more often if necessary) so that the empanadas brown evenly.

Serve the empanadas with your favorite hot sauce and enjoy!