Chicken Empanadas

Method26 steps · about 2 hr 25 min

1. 1

   Step 1: Thaw the ten large empanada discs according to their package instructions. Gather two baking trays, parchment and a pastry brush.

   Uses 10 Large Empanada Discs (defrosted (use package directions))

2. 2

   Step 2: Cut the chicken (1 1/2 lb) in half lengthwise to make two thinner pieces.

   Uses 1 1/2 lb boneless skinless chicken breast

3. 3

   Step 3: Season the chicken on both sides with the salt (1½ teaspoon) and black pepper (¼ teaspoon).

   Uses Thinly sliced raw chicken breast · 1½ teaspoon Salt (or to taste) · ¼ teaspoon Black Pepper

4. 4

   Step 4: Heat the two tablespoons olive oil in a deep skillet over medium heat. Sear the prepared chicken three to four minutes per side. It finishes cooking later in the sauce.

   Sear the first chicken side, then repeat three to four minutes after turning · 4 minUses 2 tablespoons Olive Oil · Salt-and-pepper seasoned chicken breast

5. 5

   Step 5: Take the skillet off heat and reserve the seared chicken on a plate, loosely covered with foil, while preparing the sauce.

   Uses Seared partially cooked chicken breast

6. 6

   Step 6: Keep the chicken-browning oil and juices in the skillet for the sauce.

   Uses Skillet with chicken-browning oil and juices

7. 7

   Step 7: Place the skillet back over medium heat. Add the onions (1 Small) and cook them for 3 minutes until they’re translucent, stirring frequently.

   Soften finely diced onion · 3 minUses Reserved chicken-browning pan · 1 Small Onion (finely diced)

8. 8

   Step 8: Add the garlic (2–3), dried oregano (½ teaspoon) and cumin (½ teaspoon), cook for 1 minute, stirring frequently.

   Cook garlic oregano and cumin with onion · 1 minUses Sauteed onion in chicken pan · 2–3 garlic cloves, minced · ½ teaspoon Dried Oregano · ½ teaspoon Cumin

9. 9

   Step 9: Add the white wine (¼ cup) to the skillet; cook for 1-2 minutes until most of the liquid evaporates. Stir frequently while gently scrapping any bits off the bottom of the skillet.

   White-wine deglazing until mostly evaporated · 2 minUses Cooked onion-garlic-spice base · ¼ cup White Wine

10. 10

    Step 10: Add the tomato sauce, ¼ cup of water and the chopped olives and stir to combine. Place the chicken back in the skillet, along with any juices collected on the plate.

    Uses Prepared wine-deglazed onion-spice base · One 8-ounce can tomato sauce · ¼ cup Water · ½ cup Pitted Spanish Olives (chopped) · Reserved seared chicken and plate juices

11. 11

    Step 11: When the sauce returns to a boil, lower the heat to medium-low, cover and cook for 10 – 15 minutes, or until the chicken is cooked through – at least 165°F at the thickest part. Turn the chicken occasionally and keep the sauce at a simmer.

    Simmer Chicken · 15 minUses Chicken in tomato-olive sauce

12. 12

    Step 12: Once the chicken is fully cooked to at least 165°F (74°C), remove it to a clean plate. Keep its prepared tomato-olive sauce barely simmering, covered over low heat, so it does not cook away.

    Uses Fully cooked chicken with tomato-olive sauce

13. 13

    Step 13: Let the chicken cool enough to handle. Place it on a cutting board or pan and shred using two forks.

    Uses Reserved fully cooked chicken breast

14. 14

    Step 14: Return the shredded cooked chicken to its prepared sauce and stir until the sauce is absorbed. Taste and add the separate optional extra salt only if needed.

    Uses Shredded cooked chicken · Reserved barely simmering tomato-olive sauce · Additional salt to taste for cooked filling, optional; amount unspecified

15. 15

    Step 15: Take the filling off heat and stir to let steam escape and cool quickly, then refrigerate until cold. Use cold filling when assembling so the dough stays workable.

    Refrigerate cooked filling until coldUses Cooked shredded chicken empanada filling

16. 16

    Step 16: Preheat the oven to 350°F (177°C).

17. 17

    Step 17: Line two baking trays with parchment. Put the plain seam-moistening water (1 tablespoon) in a small bowl. In a separate bowl, beat the egg (1) with the measured tablespoon water to prepare egg wash.

    Uses 1 Egg (beaten) · 1 tablespoon water for egg wash · Plain water as needed in a small bowl to moisten wrapper seams

18. 18

    Step 18: Work with one prepared dough disc at a time. Put about three to four heaping tablespoons cold prepared chicken filling slightly off centre, leaving a clear border. Spread it without mounding or overfilling; reserve any excess filling.

    Uses One of the ten prepared large dough discs at a time · About 3–4 heaping tablespoons cold prepared filling per disc, as fits

19. 19

    Step 19: Use a pastry brush (or your finger) to moisten the edges of the dough with water. Go all the way around.

    Uses Dough disc with cold chicken filling · Plainseamwater to moistenedges, asneeded

20. 20

    Step 20: Fold the round in half, press the edges together gently.

    Uses Filled dough disc with moistened border

21. 21

    Step 21: Use a fork to seal and crimp the empanada edge.

    Uses Folded filled empanada

22. 22

    Step 22: Place the sealed empanada on a lined tray and repeat with the remaining prepared discs and cold filling. Cover waiting empanadas with a damp, not wet, towel so the dough does not dry out.

    Uses Sealed crimped empanada

23. 23

    Step 23: Use a paring knife or other sharp tip to make 2-3 small slits on the top of each empanada so they can vent while they bake.

    Uses Tray of sealed filled empanadas

24. 24

    Step 24: Use a pastry brush to lightly coat the tops of the empanadas with the egg wash.

    Uses Filled empanadas with vent slits · Prepared egg wash to lightly brush all tops

25. 25

    Step 25: Bake at 350°F (177°C) about thirty-five to forty minutes, until the pastry is cooked and golden. Rotate the trays between upper and lower racks halfway through baking, and again if needed for even browning.

    Bake Empanadas · 40 minUses Egg-washed vented chicken empanadas

26. 26

    Step 26: Serve the baked empanadas with optional hot sauce.

    Uses Baked golden chicken empanadas · Hot sauce for serving, optional; amount unspecified