Ingredients Meat & Poultry Chicken Healthy Baked & Roasted Chicken Recipes Chicken Empanadas Be the first to rate & review! Empanadas usually are served hot and blistered from the deep fryer, but home cooks will be glad that these baked healthier handpies offer similar pleasures without a trip into a vat of bubbling oil. The simple dough, similar to pie crust, comes together in a jiffy in the food processor. For a fun tweak, make the recipe into mini empanadas with 3-inch, rather than 6-inch, rounds of dough. By JJ Goode JJ Goode JJ Goode is a food and travel writer and a highly regarded co-author of an impressive collection of cookbooks. This Brooklyn writer's work has appeared in The New York Times, The Wall Street Journal, EatingWell, Bon Appétit, Food & Wine, Gourmet and Every Day with Rachael Ray, among many other publications and websites. EatingWell's Editorial Guidelines Updated on April 18, 2024 Tested by EatingWell Test Kitchen Tested by EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. 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EatingWell's Editorial Guidelines Rate PRINT Share Trending Videos Close this video player Prep Time: 1 hr Additional Time: 1 hr Total Time: 2 hrs Servings: 8 Yield: 8 servings Nutrition Profile: Nut-Free Healthy Pregnancy Low Added Sugar Soy-Free High-Protein Low-Calorie Jump to Nutrition Facts Ingredients Dough 1 ½ cups all-purpose flour, plus more for dusting 1 ½ cups white whole-wheat flour 2 teaspoons sugar 1 teaspoon kosher salt 7 tablespoons cold unsalted butter, cut into 1/4-inch pieces ½ cup ice water 1 large egg, lightly beaten Sauce 1 cup packed fresh cilantro 1 large jalapeño pepper, seeded, if desired, and chopped 2 cloves garlic 1 large egg yolk 4 teaspoons lime juice, divided ½ cup canola oil ½ teaspoon kosher salt Filling 1 tablespoon canola oil 1 small yellow onion, finely chopped 4 cloves garlic, finely chopped ¾ teaspoon kosher salt, divided 2 tablespoons tomato paste ¾ teaspoon ground cumin 2 cups shredded cooked chicken ½ cup low-sodium chicken broth 3 large hard-boiled eggs, crumbled into 1/4- to 1/2-inch pieces 1 tablespoon melted butter, for brushing Directions To prepare dough: Pulse all-purpose and whole-wheat flours, sugar and 1 teaspoon salt in a food processor. Add butter and pulse until the butter is pea-size and the mixture looks like coarse sand, 6 to 8 times. Add water and beaten egg and pulse until the dough starts to come together into a ball. Turn the mixture out onto a lightly floured work surface and pat it into an oval disk. Wrap in plastic and refrigerate for 1 hour. Meanwhile, prepare sauce: Pulse cilantro, jalapeño and 2 garlic cloves in a mini food processor until finely chopped, scraping down the sides once or twice. Transfer to a small bowl. Add egg yolk and 2 teaspoons lime juice to the mini food processor and pulse until smooth. With the motor running, add 1/2 cup oil in a thin, steady stream and process until creamy. Add the cilantro mixture, the remaining 2 teaspoons lime juice and 1/2 teaspoon salt and pulse until well combined. Set aside. To prepare filling: Heat oil in a medium skillet over medium heat. Add onion, garlic and 1/4 teaspoon salt. Reduce heat to medium-low and cook, stirring occasionally, until the onion is soft and lightly browned, 6 to 8 minutes. Add tomato paste and cumin; cook, stirring frequently, for 1 minute. Add chicken and broth; cook, stirring and breaking up the chicken slightly, until the broth has almost completely evaporated but the mixture still looks moist, 3 to 5 minutes. Season with the remaining 1/2 teaspoon salt. Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray. Divide the dough into 8 equal portions on a floured work surface. Form each into a ball and roll out into a 6-inch circle. Scoop 1/4 cup of the filling onto the center and sprinkle with 1 generous tablespoon egg. Fold in half, firmly press the edges together to seal and crimp with a fork. Transfer to the prepared baking sheet. Brush with butter. Bake the empanadas until light golden brown, 25 to 30 minutes. Transfer to a wire rack to cool slightly. Serve warm or at room temperature with the reserved sauce. Tips To make ahead: Refrigerate dough, sauce and filling separately for up to 3 days. Let dough stand at room temperature for 10 minutes before rolling. Originally appeared: EatingWell Magazine, March/April 2018 Rate It Print Nutrition Facts (per serving) 519 Calories 32g Fat 39g Carbs 20g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Serving Size 1 empanada & 2 Tbsp. sauce Calories 519 % Daily Value * Total Carbohydrate 39g 14% Dietary Fiber 3g 12% Total Sugars 2g Added Sugars 1g 2% Protein 20g 41% Total Fat 32g 41% Saturated Fat 10g 49% Cholesterol 168mg 56% Vitamin A 730IU 15% Vitamin C 6mg 6% Folate 88mcg 22% Sodium 637mg 28% Calcium 38mg 3% Iron 5mg 28% Magnesium 23mg 5% Potassium 273mg 6% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved