Chicken Empanada | Buttery and Flaky with Creamy Filling

Описание: Looking for the BEST chicken empanada? This recipe makes a buttery, flaky crust and creamy, tasty filling that everyone will love! Plus, the dough can be baked or fried!

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How to make Buttery, flaky Chicken Empanada with Creamy Filling

✅ Ingredients

Pie crust ingredients
3 cups flour, chilled
2 tablespoons sugar
1 teaspoon salt
2 sticks butter (8 ounces total), very cold (freeze if necessary)
1 egg
1 tablespoon distilled white vinegar
4 tablespoons ice-cold water

Creamy chicken filling
3 to 4 pounds chicken (combination dark and white)
Water
Salt and pepper
1 tablespoon oil
1 onion, peeled and chopped
1 large potato, peeled and diced (about 1 cup)
1 large carrot, peeled and diced (about 1 cup)
1 cup frozen green peas, thawed
¼ cup raisins
1/2 cup reserved broth (from cooking chicken)
1 pack Nestle All Purpose cream (250 ml)
1 packet Maggi Magic Chicken Cubes
Salt and pepper to taste
¼ cup water
1 teaspoon cornstarch

✅ Instructions

In a large bowl, whisk together flour, sugar, and salt. Add butter to the flour mixture. Cut the butter into the flour by pinching the fat into the flour mixture. Work them together until resembling coarse cornmeal with pea-like, butter-speckled pieces.

Add egg. Add vinegar. Slowly drizzle water into the flour-butter mixture, and with hands, mix until just combined. If the dough is too crumbly and does not hold together, add more water, a tablespoon at a time. DO NOT ADD TOO MUCH LIQUID, and DO NOT OVERWORK DOUGH.

Gently gather the dough into a ball. Wrap it in plastic wrap and chill it in the refrigerator for 1 to 2 hours.

In a large pot, combine chicken, enough water to cover, and salt and pepper to taste. Bring to a boil skimming scum that floats on top. Lower heat, cover, and simmer until cooked through. Drain well, reserving liquid. Debone and shred.

Heat oil in a wide pan. Saute onions until softened. Add potatoes and saute for about 1 minute. Add carrots and continue to saute for 1 minute.

Add chicken ((about 3 cups cooked shredded) and stir to combine. Add water and all-purpose cream. Add green peas. Season with salt and pepper to taste. Cover and simmer until vegetables are tender and liquid is reduced.

In a bowl, combine ¼ cups and 1 teaspoon cornstarch. Stir until smooth, then add to chicken mixture, stirring well to prevent lumps. Continue to simmer until thickened and the mixture is moist but not overly wet. Allow to cool completely.

Assembly
Divide the pie crust into 12 balls. Place each ball between two sheets of parchment paper and gently flatten each ball with a rolling pin to 5-inch diameter and ¼-inch thickness.

Cut into the dough using a round biscuit cutter or an inverted bowl by gently twisting to form circles with smooth edges. Trim any excess dough.
Lay the dough circle on a flat work surface and spoon about a heaping tablespoon of filling in the middle.

Fold the bottom of the dough over the filling and press the edges firmly with your fingers. Using the tines of a fork, press on the sides of the dough to seal firmly. Repeat with the remaining dough and filling.

In a bowl, whisk together eggs, milk, and salt. Arrange the prepared six empanadas in a single layer on a lightly greased baking sheet, brushing the tops with egg wash. Bake in a 375 F oven for 25 to 30 minutes or until lightly browned.

Remove from oven and allow to slightly cool for about 1 to 2 minutes before removing from the baking sheet.

Arrange the other six empanadas (no egg wash) in a single layer on a baking sheet. Refrigerate to firm up and chill. Meanwhile, heat enough oil to cover the empanadas to 350 to 375 F in a pot. Carefully add the empanadas in batches and deep-fry until golden and the dough is cooked, stirring occasionally to ensure even browning.

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