Baked Chicken Empanadas
Baked Chicken Empanadas are Spanish-inspired appetizers that are a wholesome twist on a classic favorite. The savory filling made with ground chicken and peas is seasoned with a variety of spices. This filling is encased in a pastry crafted with a hearty blend of oat, spelt, and whole wheat flours. These folded pockets are then baked to a golden, flaky texture that is rustic yet has a nutty depth. Whether you're planning a cozy family dinner or meal prepping, this dish is a good balance between healthy and satisfying!
Equipment
- Oven
Ingredients
For the filling:
- 1 tbsp olive oil extra virgin
- 1 bay leaf
- 1 cinnamon stick
- 1 small shallot
- 4 clove garlic minced
- ½ lb ground chicken
- ½ tsp cayenne powder
- ½ tsp paprika powder
- ½ tsp cumin powder
- 1 tsp salt
- ¼ tsp oregano dried
- ⅓ cup pea frozen
- ½ tbsp lime juice
For the pastry:
- 4 oz spelt flour
- 2 oz whole wheat bread flour
- 2 oz oat flour
- 4 oz unsalted butter
- ¼ tsp salt
- 2-4 tbsp water cold
- 1 egg yolk for brushing
Instructions
How to make the pastry:
- Prepare the ingredients.
- Place the ingredients (except water and egg yolk) in a food processor fitted with the dough attachment. Pulse them until the flour resembles bread crumbs. Gradually, add cold water a little at a time and pulse again. Turn off the food processor once the dough forms. Cover the jar with cling film and refrigerate for 15-20 minutes.
How to make the filling:
- Prepare the ingredients.
- Heat a pan, add olive oil, bay leaf, cinnamon, and onion. Sauté for 2-3 minutes until the onion is tender. Add the garlic and the ground chicken.
- Mix in the spices, oregano, and salt. Cook for 10-12 minutes without adding any water. Add the frozen peas and sauté until all the water has evaporated. Remove the cinnamon and bay leaf. Turn off the heat and add lime juice. Keep the filling aside to cool.
How to make the Chicken Empanadas:
- Remove the pastry dough from the refrigerator. Roll the dough to 1/4-inch thick. Use an empanada cutter to stamp out 4-inch diameter rounds.
- Preheat the oven to 400 degrees F. Place the round in the lightly oiled empanada mold. Spoon some of the cooled filling into the center.
- Lightly brush the edges of the rounds with one or two drops of water and seal them using the tines of a fork. Brush the top of the empanadas with egg wash made by beating the egg yolk with half a teaspoon of water using a fork.
- Bake the empanadas for 20-22 minutes or until golden brown on a lined baking sheet. Serve hot with date chutney.
Notes
- This is a diabetic-friendly recipe that utilizes whole-grain flour. Feel free to substitute the whole grain flour with all-purpose flour.
- Swap out the butter for avocado or olive oil.
- To prevent the pastry rounds from sticking to the empanada mold, lightly mist or brush it with oil.
- Sprinkle a few drops of cold water on the refrigerated pastry dough to make it pliable. Knead it with some water if it is too stiff or crumbly. This will help prevent cracks while sealing it.
Nutrition
Calories: 177kcalCarbohydrates: 12gProtein: 6gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 49mgSodium: 206mgPotassium: 153mgFiber: 2gSugar: 1gVitamin A: 327IUVitamin C: 3mgCalcium: 18mgIron: 1mg
