Chicken Empanadas

Dairy-Free, Peanut-Free, Nut-Free, Shellfish-Free, Fish-Free


Main Course

Prep Time:

45 Minutes

Cook Time:

35 Minutes


10 Empanadas




Kristina Koslosky


Our Chicken Empanadas are made of crispy pastry crust with a Mexican flavored chicken and corn filling.


    Dough Ingredients
    2 1/2 cups flour
    1/2 tsp. salt
    1/2 cup unsalted butter, chilled & cut into 1/4 inch cubes
    2 eggs or equivalent
    1/3 cup ice water

    Filling Ingredients
    2 tbsp. olive oil
    1 small white onion, diced
    1/2 red pepper, diced
    1/2 yellow pepper, diced
    4 garlic cloves, minced
    2 tbsp. fresh cilantro
    2 cups chicken breasts, cooked & shredded
    2 tsp. chicken bouillon
    1 tbsp. tomato paste
    1 tsp. onion powder
    1 tsp. garlic powder
    1/2 tsp. salt
    1/2 tsp. pepper
    1/2 cup water
    1/2 cup Mexican Blend of Vegan Shreds
    1 cup corn


1. Prepare the dough. Add flour and salt to food processer. Add buttery spread, eggs, and ice water. Pulse until mixture resembles course crumbs. Add 1 tbsp. of ice water at a time until the dough comes together. Shape dough into ball, wrap in plastic wrap, and place in refrigerator for at least 30 minutes.
2. In a skillet or cast iron pan, cook the chicken until cooked through. Remove from heat. Let cool and then shred.
3. In the same skillet, add the olive oil, white onion, red pepper, and yellow pepper. Cook for 5-8 minutes. Add minced garlic cloves. and cook for another 1-2 minutes.
4. Add cilantro, chicken bouillon, tomato paste seasoning, and water. Cook and stir until combined. Transfer mixture to a large bowl with the shredded chicken. Add vegan shreds and corn. Mix until combined.
5. Remove the dough from the refrigerator. Separate into 10 equal balls. On a lightly floured surface, roll each ball into a 5" wide circle. Spoon the mixture onto one side of the dough round. Fold the dough in half over the filling. Using a fork, firmly press and seal the edges together. Repeat this process until dough is sealed. Place on a cookie sheet lined with parchment paper.
6. Preheat oven to 375 degrees. Brush with egg (substitute melted buttery spread if needed).
7. Bake for about 35 minutes until golden brown.
    • Stay tuned, new recipes that pair well with this dish will be published soon!
    • That's about as healthy as it gets! If you have suggestions for us, please share in the comments.
    • If you have suggestions for us, please share in the comments.


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