Baked Chicken Empanadas

You want this cookbook. No, really, you do.

I really like empanadas. I like them so much that last year, while in London, I walked a mile from my conference center to Borough Market in cold and sleet to grab some empanadas for lunch. But I’ve struggled to find an empanada filling that makes me happy.

Chicken and cheese: problem solved.

This is a delicious empanada dough, courtesy of the Three Guys From Miami Cook Cuban cookbook. If you don’t have it yet… well, I’m just not sure how that’s possible, since I’ve bought copies for nearly everyone I know. Their stuff is phenomenal. I’ve been making their recipes since the way, way olden days, and still have some very awful printouts in my Red Recipe Binder, circa late 1990s.

I make a double batch of the empanadas because I’d much rather make a big bunch on the weekend when I have time, and then reheat the frozen empanadas on a weeknight when I have none.

I served them with my Cuban black beans and rice.

Baked Empanada Dough

Print recipe

Serves	10
Prep time	40 minutes
Cook time	40 minutes
Total time	1 hours, 20 minutes
Allergy	Egg, Milk, Wheat
Meal type	Appetizer, Lunch, Main Dish, Snack
Misc	Child Friendly, Freezable, Pre-preparable, Serve Hot
Occasion	Casual Party

A delicious empanada dough that bakes perfectly and pairs well with chicken-lime filling.

Ingredients

3 cups All-purpose flour
1 teaspoon Salt
2 teaspoons Baking powder
2 tablespoons Granulated sugar
16oz Cream cheese (softened)
1 cup Unsalted butter (softened)
2 Eggs (lightly beaten)
.5 teaspoon Water

Directions

Step 1
Sift the flour together with the salt, baking powder and sugar. Set aside.
Step 2
In the bowl of your stand mixer, beat cream cheese and butter together until well blended.
Step 3
Gradually add the flour mixture and blend until smooth. Cover and refrigerate at least 30 minutes.
Step 4
Preheat oven to 350 degrees F. Prepare your filling and set aside. Mix together egg and water; set aside.
Step 5
Lightly flour your work surface. Divide the dough into 8 pieces. Leave 2 on the counter, refrigerate the remaining pieces.
Step 6
Roll out the dough to 1/8 inch thick. Using a cookie cutter or the edge of a bowl, cut out circles that are approximately 5 inches in diameter.
Step 7
Put filling into the center of the circle and fold the dough over. Do not overfill!
Step 8
Pinch the two sides of the dough together with a fork. Repeat the process with remaining dough, keeping unused dough refrigerated while you're working.
Step 9
Place the completed empanadas on a lightly greased cookie sheet, silicone mat or parchment paper. Brush with the egg mixture. Lightly sprinkle with sea salt.
Step 10
Bake for 18-22 minutes. Refrigerate or freeze leftover empanadas. Thaw completely and reheat in a 350-degree oven for 5-6 minutes.