Chicken Empanadas
1 hour and 30 minutes
Serves: 6
Empanadas, or little pastry turnovers, are the essence of portability. In South America, empanadas are made with a huge variety of fillings, from savory to sweet. And the pastry dough is more like a cross between pie pastry and bread, but using pre-made pastry dough makes this simple—and really delicious.
Ingredients
- 2 tablespoon olive oil
- 2 to 3 (14 ounces) Just Bare Skinless Chicken Breasts
- 1 cup finely chopped onions
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon crushed red pepper
- 1/2 teaspoon salt
- 1/2 cup pitted, chopped green olives
- 1 hard-cooked egg, chopped
- 1/4 cup golden raisins
- 1 tablespoon distilled white vinegar
- 1 package (about 14 ounces) refrigerated pie crusts, softened as directed on box
Instructions
- Line a large rimmed baking sheet with parchment. Cut chicken into 1-inch chunks; arrange on baking sheet. Place in freezer for about 20 minutes.
- Meanwhile, heat oil in large skillet over medium heat; cook the onions, paprika, cumin, and red pepper flakes until onions are very tender.
- Place partially frozen chicken chunks in a food processor fitted with the metal blade. Chop the chicken, pulsing on and off, just until finely chopped but still retains some texture.
- Crumble chicken into skillet; season with salt and cook until no longer pink. Cook to internal temp of 165°F. Place chicken mixture in a medium bowl; cool 15 minutes. Gently stir in olives, egg, raisins, and vinegar.
- Heat oven to 400°F. Place pie pastry on lightly floured surface. Use a cutter or juice glass to cut out 3-1/2 inch rounds, re-rolling pastry as needed to make 12 to 15 rounds. Spoon a scant ¼ cup chicken mixture onto center of each round. Wet edges of dough with a little water; fold over and press firmly to seal. Crimp edge. Place empanadas on baking sheet; bake 15 to 20 minutes or until golden brown.