Empanadas de Pollo

Ingredients

• 1 lb boneless skinless chicken breasts
• 1 whole large yellow onion
• 2 tablespoons extra-virgin olive oil
• ½ teaspoon ground cumin
• ¼ teaspoon smoked paprika
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• ¼ cup green Castelvetrano olives, pitted
• 2 tablespoons fresh flat-leaf parsley, finely chopped
• 2 cups all-purpose flour
• ¾ teaspoon kosher salt
• 6 tablespoons cold unsalted butter, cubed
• 1 whole large egg
• ⅓ cup ice water
• 1 whole whole egg, beaten (for egg wash)

Instructions

1. 1

   Place 1 lb boneless skinless chicken breasts in a medium saucepan and cover with cold water by 2 inches. Bring to a gentle boil over medium-high heat, then immediately lower to a simmer. Cook until the chicken is opaque throughout and an instant-read thermometer inserted into the thickest part reads 165°F, about 12-15 minutes. Remove with a slotted spoon and set aside on a cutting board to cool. Once cooled enough to handle, shred the chicken into bite-sized pieces using two forks.

2. 2

   While the chicken cooks, dice 1 large yellow onion into 1/4-inch pieces. Heat 2 tablespoons extra-virgin olive oil in a 10-inch skillet over medium heat. Add the diced onion and cook, stirring occasionally, until deep golden and caramelized, about 12-15 minutes. You want the onions to be very soft and fragrant, with the edges turning a rich amber color — this develops the flavor base of the filling.

3. 3

   Add the shredded chicken, 0.5 teaspoon ground cumin, 0.25 teaspoon smoked paprika, 0.5 teaspoon kosher salt, and 0.25 teaspoon freshly ground black pepper to the caramelized onions. Stir well and cook over medium heat for 2 minutes, just until the spices are fragrant and everything is combined. Remove from heat.

4. 4

   Roughly chop 0.25 cup pitted green Castelvetrano olives into small pieces and stir them into the chicken mixture along with 2 tablespoons finely chopped fresh flat-leaf parsley. Taste and adjust seasoning if needed. Let the filling cool to room temperature before using — this prevents the pastry dough from becoming warm and difficult to work with.

5. 5

   In a large mixing bowl, whisk together 2 cups all-purpose flour and 0.75 teaspoon kosher salt. Add 6 tablespoons cold unsalted butter, cut into small cubes. Using a pastry cutter, two knives, or your fingertips, work the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter still visible — these pockets of butter create the flakiness.

6. 6

   In a small bowl, whisk together 1 large egg and 0.33 cup ice water until combined. Pour this mixture into the flour-butter mixture and gently fold together with a wooden spoon or your hands until just combined — do not overmix, as this will make the dough tough. The dough should come together into a shaggy mass with just a few dry flour streaks visible.

7. 7

   Transfer the dough to a lightly floured work surface and gently knead it 3-4 times until it just holds together in a cohesive ball. Do not overwork it. Flatten the dough into a disk about 1 inch thick, wrap it in plastic wrap, and refrigerate for at least 15 minutes while you prepare to assemble.

8. 8

   Preheat your oven to 375°F. Line two large baking sheets with parchment paper.

9. 9

   Remove the dough from the refrigerator and place it on a lightly floured work surface. Using a rolling pin, roll the dough out to a 1/8-inch thickness. Using a 3.5-inch round cutter (a drinking glass works in a pinch), cut out 16 rounds of dough, rerolling scraps as needed. Arrange the dough rounds on your work surface.

10. 10

    Place about 2 tablespoons of the cooled chicken filling slightly off-center on each dough round — do not overfill, as this prevents the empanadas from sealing properly. Fold each round in half over the filling to create a half-moon shape. Press the edges firmly with your fingertips to seal, then crimp the sealed edge with a fork for a decorative finish and an extra seal.

11. 11

    Arrange the sealed empanadas on the prepared baking sheets, spacing them about 2 inches apart. In a small bowl, beat 1 whole egg with 1 tablespoon water to make an egg wash. Brush the top of each empanada lightly with the egg wash — this gives them a shiny, golden exterior.

12. 12

    Bake at 375°F until the empanadas are deep golden brown, about 15-18 minutes. They should feel firm and sound slightly crispy when you gently tap the pastry. Remove from the oven and let cool on the baking sheet for 2-3 minutes before serving — they're best enjoyed warm but not piping hot, so the filling has set slightly.

Tools you’ll need

• medium saucepan
• slotted spoon
• cutting board
• two forks
• 10-inch skillet
• wooden spoon
• large mixing bowl
• whisk
• pastry cutter or two knives
• small bowl
• plastic wrap
• rolling pin
• 3.5-inch round cutter
• fork
• two large baking sheets
• parchment paper
• instant-read thermometer

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