Chicken Empanadas

These healthy baked empanadas with chicken and vegetables are quite tasty, so indulge without feeling guilty.

for the pastry:

  • 14 oz / 400 g all-pourpose flour
  • ½ salt
  • 6 oz / 170 g butter
  • 1 egg for egg wash

for the filling:

  • 2 chicken thighs
  • 6 medium potatoes
  • 2 carrots
  • 2 onions
  • bunch of parsley
  • 3 oz / 85 g butter
  • 4 tbsp tomato puree

  1. Preheat oven to 425° F / 220° C.  Combine flour and salt in a food processor. Cut cold butter into cubes, add to flour and pulse until mixture resembles coarse meal. Drizzle ⅔ cup cold water over mixture. Pulse until mixture just begins to hold together. Form the dough into 2 discs and wrap them in clingue foil. Refrigerate while making the filling.
  2. Remove the skin of the chicken thighs, peel the potatoes. Add the thighs and potatoes to a pot of salted boiling water and cook until ready. Drain and cool. Remove the bones and shred the chicken to small pieces. Dice the potatoes. In a big bowl combine minced onion, grated carrot, potatoes, chicken, parsley, softened butter and tomato puree. Season with salt and pepper.
  3. Roll out each dough disc on a lightly floured surface to a circle about ⅛ inch / 3 mm thick. Using a 4-inch / 10-cm cookie cutter, cut out rounds of dough. Place 1 tbsp filling in the center of each round, moisten the edges of the dough with water using pastry brush, fold dough over to seal and crimp edges with a fork. Gather scraps, reroll and repeat for the remaining filling.
  4. Arrange the empanadas on baking trays, covered with parchment paper. Beat the egg and use it to brush the empanadas. Bake for 15-20 mins until golden brown. Serve with guacamole and sour cream.