Chicken Empanadas with Peppers and Olives
Inspired by techniques from America's Test Kitchen.
Baked half-moon empanadas filled with tender shredded chicken simmered with red pepper, tomato, paprika and cumin, studded with green olives.
Always check the labels of the products you use.
Method
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Equipment
- food processor
- medium saucepan with lid
- instant-read thermometer
- two forks
- rolling pin
- 12 cm round cutter or saucer
- 2 baking trays
- baking paper
- pastry brush
- wire rack
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 453 kcal |
| Protein | 19.5 g |
| Carbohydrate | 43.8 g |
| of which sugars | 3.2 g |
| of which free sugars | 0 g |
| Fat | 22 g |
| of which saturates | 9.6 g |
| Fibre | 2.8 g |
| Salt | 1.56 g |
Protein per 100 kcal
4.3 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 6 servings
Pastry
- 300 g plain flour, plus extra for rolling
- 3 g fine sea salt or table salt about ½ tsp
- 90 g cold unsalted butter, cubed
- 1 large egg
- 90 ml ice-cold water, plus 1-2 tbsp if needed
Glaze
- 1 large egg, beaten with 1 tbsp water, for glazing
Filling
- 2 tbsp olive oil
- 1 medium onion, finely chopped about 150 g
- 1 red pepper, finely chopped about 150 g
- 1.5 g fine sea salt or table salt about ¼ tsp
- ¼ tsp ground black pepper
- 2 tbsp tomato paste
- 350 g boneless, skinless chicken thighs, cut into 1 cm pieces
- ½ tsp sweet paprika
- ½ tsp ground cumin
- 240 ml low-salt chicken stock check the label for celery
- 40 g pitted green olives, rinsed and chopped
- 1
Dough. Put the flour, salt and butter in a food processor and pulse until no lumps bigger than a pea remain. Whisk the egg into the water, pour it in and pulse briefly until the crumbs start to cling together; only add an extra 1-2 tbsp water if they will not. Flatten the dough into a disc, wrap it and refrigerate for 30 minutes or more so the butter firms and the dough relaxes.
- 2
Soften. Heat the oil in a saucepan over medium-high heat and cook the onion, red pepper, salt and pepper for 5 minutes, until the onion is just colouring. Stir in the tomato paste for 1 minute, until it darkens and smells sweet.
- 3
Simmer. Add the chicken, paprika, cumin and stock and bring to the boil. Cover and simmer over medium-low heat for 12-15 minutes, until the chicken reads 74 °C; gentle simmering keeps the thigh meat moist.
- 4
Reduce. Uncover, shred the chicken roughly with two forks in the pan and simmer for 5-8 minutes more, stirring, until the liquid cooks down to a thick, glossy coating. Stir in the olives. A dry filling keeps the pastry from going soggy.
- 5
Chill. Spread the filling on a plate and chill for at least 30 minutes, until cold, so it does not soften the pastry.
- 6
Heat. Heat the oven to 190 °C (170 °C fan) and line 2 trays with baking paper.
- 7
Shape. On a lightly floured surface, roll the pastry out 2-3 mm thin and stamp out 12 cm circles; gather and reroll the trimmings once for a total of 12. Place about 2 tbsp of the cold filling on one side of each circle, wet the rim with water and fold the dough over. Push out any trapped air, seal, then pleat or fork-press the edge so nothing leaks.
- 8
Bake. Set the empanadas on the trays, brush with the egg glaze and bake for 25-30 minutes, swapping the trays halfway, until golden brown. Leave on a rack for 10 minutes before serving.
Storage
Keep in the fridge for up to 3 days. Reheat at 180 °C for 10-12 minutes, until piping hot (74 °C). The filling freezes for up to 3 months. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
