Empanadas Chilenas De Pollo (chilean-style Chicken Empanadas)

Empanadas Chilenas de Pollo, or Chilean-style Chicken Empanadas, are a popular savory pastry in Chilean cuisine. These delicious hand-held pies are filled with a flavorful mixture of chicken, onions, raisins, olives, and spices, all encased in a golden, flaky pastry crust.

Empanadas Chilenas De Pollo (chilean-style Chicken Empanadas)

Ingredients

  • 2 cups cooked chicken, shredded
  • 1 onion, finely chopped
  • 1/2 cup pitted green olives, chopped
  • 1/2 cup raisins
  • 2 hard-boiled eggs, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 12 empanada pastry discs
  • 1 egg, beaten (for egg wash)

Instructions

  1. In a large bowl, mix together the shredded chicken, chopped onion, olives, raisins, chopped eggs, cumin, paprika, salt, and pepper.
  2. Preheat the oven to 375°F (190°C).
  3. Place a spoonful of the chicken mixture in the center of each empanada pastry disc.
  4. Brush the edges of the pastry with the beaten egg, then fold the pastry over the filling to create a half-moon shape. Press the edges together to seal, then crimp with a fork.
  5. Place the empanadas on a baking sheet lined with parchment paper, and brush the tops with the remaining beaten egg.
  6. Bake for 20-25 minutes, or until the empanadas are golden brown.
  7. Remove from the oven and let cool for a few minutes before serving.

Cooking & Preparation

Preparation time:
30 minutes
Cooking time:
25 minutes
Total time:
55 minutes
Cooking method
Baking

Nutritional facts per 1 serving

Calories
280 per serving
Protein
15g
Carbohydrates
25g
Fat
12g

Supplies

Baking sheet Parchment paper

Tools

Large bowl Brush for egg wash

Serving suggestions

Serve the empanadas with a side of Chilean pebre, a fresh salsa made with tomatoes, onions, cilantro, and aji peppers.

Tips & tricks

For a shortcut, you can use store-bought empanada pastry discs instead of making the dough from scratch.

Cost

$15