Easy Chicken Empanadas
By America's Test KitchenPublished on August 23, 2012
Time
30 minutes
Yield
Serves 4
Ingredients
1 tablespoon vegetable oil 1 onion, chopped fine2 jalapeño chiles, stemmed, seeded, and minced1 teaspoon ground cumin 1 pound ground chicken Salt and pepper ¼ cup minced fresh cilantro ¼ cup pitted green olives, chopped¼ cup raisins 2 (9-inch) store-bought pie dough rounds
Before You Begin
Serve with salad.
Instructions
- Adjust oven rack to middle position and heat oven to 450 degrees. Line rimmed baking sheet with parchment paper.
- Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add onion and jalapeños and cook until starting to soften, about 2 minutes. Add cumin and cook until fragrant, about 30 seconds. Add chicken, ¾ teaspoon salt, and ¼ teaspoon pepper and cook until no longer pink, about 4 minutes. Transfer chicken mixture to bowl and stir to cool slightly, about 2 minutes. Stir in cilantro, olives, and raisins. Season with salt and pepper to taste.
- Cut each dough round in half. Arrange one quarter of filling on 1 side of each dough half, leaving ½-inch border. Brush edges of dough with water, fold dough over filling, and crimp edges with fork to seal. Transfer to prepared baking sheet. Using fork, pierce each empanada twice to allow steam to escape. Bake until golden brown, 15 to 20 minutes. Serve.
Time
30 minutesYield
Serves 4Ingredients
1 tablespoon vegetable oil
1 onion, chopped fine
2 jalapeño chiles, stemmed, seeded, and minced
1 teaspoon ground cumin
1 pound ground chicken
Salt and pepper
¼ cup minced fresh cilantro
¼ cup pitted green olives, chopped
¼ cup raisins
2 (9-inch) store-bought pie dough rounds
Ingredients
1 tablespoon vegetable oil
1 onion, chopped fine
2 jalapeño chiles, stemmed, seeded, and minced
1 teaspoon ground cumin
1 pound ground chicken
Salt and pepper
¼ cup minced fresh cilantro
¼ cup pitted green olives, chopped
¼ cup raisins
2 (9-inch) store-bought pie dough rounds
Ingredients
1 tablespoon vegetable oil
1 onion, chopped fine
2 jalapeño chiles, stemmed, seeded, and minced
1 teaspoon ground cumin
1 pound ground chicken
Salt and pepper
¼ cup minced fresh cilantro
¼ cup pitted green olives, chopped
¼ cup raisins
2 (9-inch) store-bought pie dough rounds
Why This Recipe Works
Store-bought pie dough makes short work of empanadas.
Before You Begin
Serve with salad.
Instructions
- Adjust oven rack to middle position and heat oven to 450 degrees. Line rimmed baking sheet with parchment paper.
- Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add onion and jalapeños and cook until starting to soften, about 2 minutes. Add cumin and cook until fragrant, about 30 seconds. Add chicken, ¾ teaspoon salt, and ¼ teaspoon pepper and cook until no longer pink, about 4 minutes. Transfer chicken mixture to bowl and stir to cool slightly, about 2 minutes. Stir in cilantro, olives, and raisins. Season with salt and pepper to taste.
- Cut each dough round in half. Arrange one quarter of filling on 1 side of each dough half, leaving ½-inch border. Brush edges of dough with water, fold dough over filling, and crimp edges with fork to seal. Transfer to prepared baking sheet. Using fork, pierce each empanada twice to allow steam to escape. Bake until golden brown, 15 to 20 minutes. Serve.
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