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
Overall Rating
Showing 8 of 8 Results

Recommended

Sounds good but I'm not sure when you're supposed to add in the olives. I must have missed it. Will reread. :P

Recommended

Who preps this in 45 mins?

Recommended

This is a tasty recipe but it took pretty close to 3 hours start to finish. This is due to the fairly lengthy initial prep as well as how long it takes to roll out 16 dough pieces. You also need to divide the filling to prevent putting too much or too little in each one. You end up with a 16 relatively small little empanadas, these aren't hand pie sized or calzone sized, they're smaller than that.

The filling is very good and filling, though I forget the olives in mine (just forgot in prep, doh!).

Given the size, these almost seem more like appetizers more than the main meal, though you can eat more than one for a meal (I ate 3).

Recommended

Could you add more veggies? Carrots? Celery? Peas? Kale? It seems like there’s not much there that’s filling besides meat and an onion.