Argentinian Chicken Empanadas
A traditional Argentinian dish of chicken empanadas made with a flaky crust and savory filling.
Ingredients
- ●1 pound Chicken BreastBoneless and skinless
- ●2 tablespoons Lard
- ●1 medium OnionDiced
- ●3 cloves GarlicMinced
- ●2 tablespoons Chopped Fresh Cilantro
- ●1 package Empanada Dough (homemade or store-bought)
- ●1 Egg
- ●to taste Salt and Pepper
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Prepare the empanada dough according to package instructions.
- 3
In a large skillet, heat the lard over medium heat.
- 4
Add the diced onion and cook until translucent.
- 5
Add the minced garlic and cook for 1 minute.
- 6
Add the chicken breast and cook until browned and cooked through.
- 7
Flake the chicken into small pieces and stir in the chopped cilantro.
- 8
Season with salt and pepper to taste.
- 9
Roll out the empanada dough to a thickness of 1/8 inch.
- 10
Cut out circles of dough using a cookie cutter or the rim of a glass.
- 11
Place a tablespoon of the chicken mixture onto the center of each dough circle.
- 12
Brush the edges of the dough with the beaten egg.
- 13
Fold the dough in half over the filling and press the edges together to seal.
- 14
Use a fork to crimp the edges and create a decorative border.
- 15
Place the empanadas on a baking sheet lined with parchment paper.
- 16
Brush the tops with the beaten egg and sprinkle with water.
- 17
Bake for 20-25 minutes or until golden brown.