Ground Chicken Empanadas

chicken empanadas lined up on a rectangular white plate.

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Empanadas are a Latin American pastry filled with a variety of ingredients. This recipe for Ground Chicken Empanadas with Raisins and Olives makes the perfect appetizer, snack, or even a main course to bring a bit of Latin America to your kitchen.

Prep Time45

Cook Time45

Cooling time1

Course: Appetizer, Main Course

Cuisine: South American

Servings: empanadas

Calories: 293kcal

Author: Joanne Stekler

Ingredients

Empanada Dough

3 cups (375 grams) all-purpose flour
1½ teaspoons kosher salt
12 tablespoons (170 grams) unsalted butter cold, cut into cubes
1 large egg lightly beaten
¼ cup water cold, plus more as necessary

Ground Chicken Empanadas

1 tablespoon olive oil
½ onion finely chopped
3 cloves garlic minced
1 tablespoon ground cumin
1 teaspoon paprika
1 teaspoon ground cinnamon
1 teaspoon kosher salt
½ teaspoon black pepper
1 pound ground chicken
1 tablespoon tomato paste
¼ cup chopped raisins
¼ cup chopped green olives about 10
1 teaspoon lemon juice

Empanada assembly

1 egg lightly beaten, for egg wash

Instructions

Empanada Dough

In a large bowl or bowl of your food processor or stand mixer, combine flour and salt.
3 cups (375 grams) all-purpose flour, 1½ teaspoons kosher salt
Add the butter cubes and process or use a pastry cutter until the butter is the size of flattened peas. Add the egg and water and mix until crumbly.
12 tablespoons (170 grams) unsalted butter, 1 large egg, ¼ cup water
Lightly knead the empanada dough just until it comes together. Roll it into a ball, flatten it into a disc, wrap it in plastic wrap and let it chill in the refrigerator until you are ready to make the empanadas.

Ground Chicken Empanadas

Heat olive oil in a skillet over medium-low heat. When hot, sauté the onions until softened and just starting to brown, about 5 to 7 minutes.
1 tablespoon olive oil, ½ onion
Add the minced garlic and spices and cook for an additional minute
3 cloves garlic, 1 tablespoon ground cumin, 1 teaspoon paprika, 1 teaspoon ground cinnamon, 1 teaspoon kosher salt, ½ teaspoon black pepper
Add the ground chicken and tomato paste, breaking it up with a spoon or spatula, and stirring until no traces of pink remain. This should take another 5 to 10 minutes.
1 pound ground chicken, 1 tablespoon tomato paste
Remove the pan from the head and add the chopped olives, raisins, and lemon juice. Let cool. If it will be cooling for more than one hour, you'll want to refrigerate it.
¼ cup chopped raisins, ¼ cup chopped green olives, 1 teaspoon lemon juice

Empanada assembly

Heat the oven to 375℉ (190℃) and line a baking sheet with parchment paper. Fill a small bowl with cold water.
You can roll out the whole dough on a floured surface and use a cookie cutter to cut out 5 inch circles, but I find it easier to pull off approximately 40 to 45 gram pieces of dough and roll out each one to 5 inches in diameter.
Place 2 tablespoons of filling in the center of each circle.
Dip your finger into the bowl of water to moisten all around the edge of the empanada dough. Fold the dough over to create a half-moon shape and press the edges to seal. Use a fork to seal the edges even more.
Arrange the empanadas on the prepared baking sheet so they are not touching, then brush the tops of the chicken empanadas with the beaten egg.
1 egg
Bake for 25 to 30 minutes until golden brown.

Notes

This ground chicken empanada recipe will make about 12 to 14 5-inch half-circles.

I find it easiest to make this dough and my pie crusts using a food processor, but you can also use a mixer or your hands.

Empanada dough can be refrigerated for up to 3 days or frozen for up to 3 months. The fully formed chicken empanadas can also be frozen before baking for 3 months.

Definitely let the ground chicken filling cool before assembly or it will melt the butter in your empanada dough.

Nutrition