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–+ servings
empanadas de pinterest

Empanadas de Pollo

The Starving Chef
Creamy cream cheese dough filled with savory chicken, onions, and spices, baked to golden perfection, creating irresistible homemade empanadas.
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Prep Time 1 hour 30 minutes
Cook Time 20 minutes
Total Time 1 hour 50 minutes
Course Appetizer, Side Dish, To Go
Cuisine Mexican
Servings 6

Equipment

Ingredients
  

FOR EMPANADA DOUGH:

  • ½ cup flour
  • 8 oz cream cheese room temperature
  • 1 teaspoon baking powder
  • 1 egg + 5 tablespoons water for brushing
  • pinch salt
  • 4 tablespoons butter

FOR CHICKEN FILLING:

  • 8 oz chicken breasts chopped
  • 1 tablespoon flour
  • ½ cup red onion chopped
  • 4 cloves garlic minced
  • 2 tablespoons white wine
  • 4 tablespoons lime juice
  • 5 tablespoons lemon juice
  • 3 tablespoons cumin
  • 1 tablespoon cilantro chopped
  • 2 chile peppers optional, to taste
  • salt & pepper to taste

Instructions
 

  • Preheat the oven to 375°F (190°C). Begin by forming your dough by creaming together the cream cheese and 1/2 stick of butter. Add the flour slowly until a crumbly dough forms, then use the remaining 1/2 stick of butter to create a soft dough. Refrigerate for 1 hour.
  • Chop the onions, garlic, and Chile peppers (if using), and toss them into a pan over medium-high heat with a tablespoon of butter. Sauté until the onion is turning translucent, then remove from the pan.
  • In the same pan, add the cubed chicken and cook until lightly browning. Then add the white wine, cumin, cilantro, lemon and lime juices, and bring to a boil.
  • Add the onions back into the pan and reduce the heat. Gradually add 1 tablespoon of flour at a time to thicken the mixture. Remove from heat and allow to cool for an hour.
  • Take the chilled dough and separate it into eighths. Dust a work surface with flour and use a rolling pin to flatten the balls to about 1/8 inch thick.
  • Spoon about 1 tablespoon of the filling onto the center of each flattened ball, then fold over the edges and press them together. Use a pizza cutter to trim the edges.
  • Brush the empanadas with the egg and water glaze, then place them into the oven for 15-20 minutes or until they turn golden brown.
  • Serve warm. Store any leftovers in an airtight container in the fridge for up to a week. Enjoy!
Keyword chicken, dough, empanadas
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