Baked Chicken Empanadas

45 min prep time
20 min cook time
16servings
Recipe by Jen Bucko and Lara Hamilton Source Recipes for Healthy Living
Baked Chicken Empanadas

How to Make Baked Chicken Empanadas

Chicken empanadas are fun to make and a great no-fork-needed appetizer. Baking these tasty treats gives a crispy crust with less fat and the Manzanilla olives add a delicious nutty flavor.

45 min prep time
20 min cook time
16servings
1 empanada
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Step-By-Step Instructions:

  1. Add the chicken breasts and chicken broth to a large sauce pan over high heat. Bring to boiling, then reduce heat and simmer for 15 to 20 minutes, until the chicken is cooked through. Remove the pan from the heat and let the chicken cool to the touch in the broth (about 20 minutes).

  2. Shred the chicken into small pieces and mix in 2 Tbsp. of the chicken broth from the pan; set aside.

  3. Add the oil to a sauté pan over medium heat. Add the onion, paprika, cumin, chili powder, and 1/2 cup of the chicken broth. Reduce the heat to low and cook for 10 to 15 minutes, until onions are soft and clear, and the liquid is evaporated. Stir in the chicken to yield 2 cups of filling.

  4. Preheat the oven to 400 degrees F. Coat a large baking sheet with cooking spray.

  5. Separate the whole wheat pizza dough into 16 golf-ball size pieces, and roll each one into a smooth ball.

  6. Using a rolling pin, roll each ball of dough into a 6-inch-diameter circle.

  7. Spoon 2 Tbsp. of the filling into the middle of the circle and press 1 olive into the middle of the filling. Lightly brush with water the bottom edge of the dough along one half of the circle. Fold the top half of the dough over the filling to form a semi-circle, and press edges firmly together. Crimp the edges with a fork to seal in the filling. Place the empanadas on a baking sheet.

  8. Lightly beat the egg with the 1 Tbsp. water and brush a thin layer of the mixture over the top surface of each empanada.

  9. Bake the empanadas for 20 minutes, until lightly browned.

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Nutrition facts

16 Servings

  • Serving Size
    1 empanada
  • Amount per serving Calories 100
  • Total Fat 2.5g
    • Saturated Fat 0g
    • Trans Fats 0g
  • Cholesterol 20mg
  • Sodium 300mg
  • Total Carbohydrate 14g
    • Dietary Fiber 0g
    • Total Sugars 1g
    • Added Sugars 0g
  • Protein 6g
  • Potassium 123mg
  • Phosphorous 0mg
Ingredients
chicken breasts (boneless, skinless)
8 oz
low sodium chicken broth (fat-free, low-sodium)
4 cup
vegetable oil
1 tbsp
medium yellow onion (finely diced)
1
paprika
1 tbsp
cumin
1 tsp
chili powder
1 tsp
nonstick cooking spray
1
premade whole wheat pizza dough (thawed if frozen)
1 lbs
green Spanish olives ((such as Manzanilla), pitted)
16
eggs
1
water
1 tbsp

Reviews & Ratings

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5
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Showing 4 of 8 Results

Recommended

They were tasty and I would definitely make them again. I'm horrible at making dough. Skipped the making the dough part. Instead I used frozen Empanada discs. Just go by the directions on the package for defrosting. Follow the rest of recipe. They came perfect.

Recommended

this was very good and great for the lunch boxes will make again

Recommended

These sound delicious. I would add a bit of corn and black beans in keeping with the Mexican flavours.
This will add more carbs but also more fibre. I will also try making these bigger so they're more of a meal than an appetizer. Maybe with a salad on the side.

Recommended

This looks really good. The problem I see is that I am one single person. Making this much food to serve 16 will sabotage my good efforts to beat back my diabetes. I'll feel guilty seeing so much waste. I'm going to try it and freeze what's left for another meal. I'll be back with more results...