Grandma's Empanadas

Author & Photographer: Fiorella Robinson

An empanada is a pastry that folds over itself and has either sweet or savory filling. It is usually baked or fried and is commonly enjoyed as a meal or snack in Spanish-speaking countries. I was lucky to have my grandma share her empanada recipe after relentless nagging. Every time I make this recipe, I am excited to taste the combination of a sweet pastry with savory chicken filling.

For as long as I can remember, my family has been fiercely proud of their heritage and food. Common remarks from my Peruvian family are that our country holds a title for having some of the world's best cuisine. This recipe is meant to introduce anyone to the colorful culinary world of Peru. However, it should be noted that this is how my family makes their empanadas, and it is not indicative of the typical empanadas from Latin American countries. Although this recipe shares similarities with other empanada recipes, this one is unique for its chicken filling and its dough, which has a biscuit-like consistency that crumbles in your mouth as soon as you chew through it.

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Servings: ~20

Preparation Time: 1.5 hours

Cook Time: 25-30 minutes

Ingredients

Dough:

• 3 cups flour

• 2 sticks of sliced unsalted butter

• 8 tbsp sugar

• 2 tsp salt

• 4 eggs

• ½ cup vegetable oil

• 1 cup whole milk or water

Filling:

• 1 large diced chicken breast

• 3/4 large diced red onion

• 4 tbsp vegetable oil

• 1 tbsp oregano

• 2 tbsp tajin seasoning

• 1 tbsp paprika

• 2 tbsp garlic powder

• ½ tbsp salt

• 2 tbsp Italian dressing

Instructions

1. In a large bowl, combine the dry ingredients for the dough with the sliced butter. Make sure the butter is fresh out of the refrigerator. Mix with your hands until it is a grainy consistency.

2. To the same bowl, add two eggs and the vegetable oil. It can be mixed with your hands or a spoon. Make sure to only mix it until the ingredients are combined and try not to alter the consistency.

3. Slowly add in the milk or water. Make sure to mix it little by little until the dough is not sticky but is still moist.

4. Cover the bowl with plastic wrap and set in the refrigerator. 

5. For the filling, place the diced chicken in a bowl and add the seasoning and Italian dressing. Mix the chicken around, and add more seasoning until it is an even red color.

6. Heat a large pan over medium heat on the stovetop and add the vegetable oil. Pour the diced onions into the pan and let it cook until the onions start to brown.

7. Add the diced chicken, evenly spreading it over the onions.

8. Cook the diced chicken on each side for 5-7 minutes, stirring occasionally.

9. Once cooked, place the chicken and onions into a bowl to cool in the refrigerator for about 30 minutes.

10. Preheat the oven to 350 degrees F. 

11. Prep and spread a countertop with flour and take out the filling from the fridge. Make sure to have a fork, a knife, and a rolling pin. 

12. Cut the dough into smaller squares and roll them out. Create a circle roughly the size of your palm using the knife. Make sure to roll it out as thin as possible, but not too thin as it needs to hold the filling.

13. Measure out a tablespoon of filling and place onto half of the dough circle. Fold over the other side of the dough and pinch the corners shut. Use a fork to press down on the edges and create lines. 

14. Repeat this process until the filling or dough runs out. 

15. Line 1-2 sheet pans with baking paper and spread the empanadas evenly on top so that they are not touching one another.

16. In a small bowl, using the last two eggs, mix the yolks and brush evenly over the empanadas. 

17. Place them in the oven for around 30 minutes or until empanadas are  golden brown. Cool and enjoy with a lime or pico de gallo sauce. Buena Suerte!