Baked Empanadas

Empanadas, like churros, are one of those too-unhealthy-for-my-own-good, irresistible street foods. Like most fried foods, however, they can be done in the oven with half the fat, and they are just as tasty!

Filling Ingredients

8oz Boneless, skinless chicken breasts

4 cups organic, low-sodium chicken broth

1 tbsp grapeseed oil

1 medium onion, diced finely

1 tbsp paprika

1 tsp cumin

1 tsp chili powder

16 green spanish olives (manzanilla), pitted

1 egg

1 tbsp water

1lb premade pizza dough (can be bought, or recipe below)

Dough Ingredients

2 cups all-purpose flour

1 (2.25 tsp.) package active dry yeast

3/4 cup warm water

1 teaspoon salt

1/2 tablespoon olive oil


Optional Dough Directions

  1. Stir together yeast, 1 tablespoon flour, and 1/4 cup water in a small bowl and let sit until it is creamy in appearance, or about 5 minutes.
  2. Put 1 1/4 cup flour in a large bowl, add salt, yeast mixture, oil, and remaining 1/2 cup water and stir together until blended and smooth.
  3. Stir in remaining flour until dough begins to form a ball. Knead on a floured surface, continually flouring hands and surface while kneading dough until it is elastic and smooth. About 8 minutes.
  4. Divide dough in 4 even amounts so it can more easily rise, placing each in a bowl, covering with plastic wrap. Allow to rise for 1 1/2 hours.

Empanada Directions

  1. Add chicken and broth to a large sauce pan over high heat, Bring to a boil, and reduce heat to simmer for 15-20 minutes or until chicken is fully cooked. Remove from heat and let cool until just above room temperature.
  2. Shred chicken into small pieces and mix with 2 tbsp of broth from the pan, set aside.
  3. Add oil to saute pan over medium heat, adding onion, paprika, cumin, chili powder, and 1/2 cup chicken broth. Reduce heat to low, cook for 10-15 minutes, until onions are translucent and liquid has evaporated. Stir in chicken.
  4. Preheat oven to 400 degrees, thinly coating a large baking sheet with oil
  5. Separate pizza dough into 16 golf-ball sized pieces, rolling each into a smooth ball. Using a rolling pin, roll each into a 6" circle.
  6. Spoon 2 Tbsp. of chicken filling into middle and place olive in the middle. Lightly brush bottom edge of dough with water along one half of the circle. Fold top half over, sealing with the watered edge. Use a fork to crimp the edges of the empanada together. Place on baking sheet.

8. Lightly beat egg with 1 tbsp of water and brush a thin layer over the top of each empanada. Bake 20 minutes or until golden brown.