RECIPES

Chicken and Olive Empanadas

Empanadas are a delicious snack or lunch that hail from south of the equator. It is a Latin pastry and the filling depends greatly on what country is making it. This particular filling is a sweet and savoury combination of flavours common in countries like Peru and Venezuela. Unbaked empanadas can be frozen for up to 2 months and baked to golden perfection!

Prep Time

20M

Cook Time

1H

Serves

20

Ingredients

  • 4 cups (1 L) all-purpose flour
  • 2 tsp (10 mL) salt
  • 1 cup (250 mL) cold unsalted butter, coarsely grated
  • 2 large eggs
  • 1/2 cup (125 mL) ice water
  • 2 tbsp (30 mL) distilled white vinegar
  • 1 lb (0.5 kg) ground chicken
  • 1/4 cup (60 mL) extra-virgin olive oil
  • 2 large onions, sliced
  • 2 large garlic cloves, minced
  • 1/4 cup (60 mL) raisins
  • 1 tsp (5 mL) paprika
  • 1/4 cup (60 mL) chopped pitted green olives
  • 1 cup (250 mL) reduced-sodium chicken broth
  • salt and pepper
    • Egg Wash:
    • 1 egg, lightly beaten with 1 tablespoon (15 mL) water

    Instructions

    1. 1 Make empanada dough. Sift together flour and salt into a large mixing bowl. Stir in grated butter with a fork until reduced to pea-sized pieces. Beat together egg, water and vinegar. Add to flour mixture and stir to combine. Turn dough out onto a lightly floured surface, knead for 1-2 minutes until dough comes together.
    2. 2 Divide dough in half and roughly shape into two rectangles. Cover with plastic wrap and refrigerate for 1 hour or up to 6 hours. Meanwhile, preheat oven to 400°F (205°C). Line two baking sheets with parchment paper.
    3. 3 For the filling, heat oil in a non-stick skillet. Add chicken and cook until browned and no longer raw, about 12 minutes. Transfer chicken to a clean plate. Add onion and garlic to the skillet; stir until softened, about 6 minutes.
    4. 4 Return the chicken to the skillet along with the raisins, paprika and olives. Add the stock and bring to a boil. Reduce heat to a simmer and cook for 25 minutes uncovered, or until stock has evaporated. Season filling with salt and pepper to taste. Remove from heat and let cool.
    5. 5 Divide each dough ball into 10 equal pieces. Shape all 20-pieces into a disc. Keep pieces covered with a dishtowel until ready to use. Lightly flour a surface, roll out one dough disk at a time until 5-inches wide and about 1/8-inch thick.
    6. 6 Add 2 tablespoons (30 mL) of filling to the center of the dough. Fold the empanada in half and seal and crimp the edges decoratively to form a seal. Place empanada on a parchment lined baking sheet. Repeat with remaining dough, you’ll need two baking sheets or bake in batches.
    7. 7 Brush empanadas with egg wash. Bake for 25 minutes until golden, turn baking sheet part way through baking. Transfer empanadas to a rack to cool for 10 minutes. Serve warm or room temperature.
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