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.
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
- In a large bowl, mix together the shredded chicken, chopped onion, olives, raisins, chopped eggs, cumin, paprika, salt, and pepper.
- Preheat the oven to 375°F (190°C).
- Place a spoonful of the chicken mixture in the center of each empanada pastry disc.
- 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.
- Place the empanadas on a baking sheet lined with parchment paper, and brush the tops with the remaining beaten egg.
- Bake for 20-25 minutes, or until the empanadas are golden brown.
- 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