EMPANADAS DE POLLO AL HORNO 🥟 are a beloved classic in my home, and I am thrilled to share my recipe for these delicious baked chicken empanadas. With a golden crust and a juicy filling of shredded chicken, peppers, onions, and tomatoes, they are a comforting treat that brings warmth to any gathering. Whether you’re preparing them for a family dinner or a festive occasion, these empanadas are sure to delight everyone at the table.
For those interested in perfecting their pastry skills, understanding the art of achieving a flaky crust is essential. Learning how to make the dough from scratch can be a rewarding experience, and many bakers recommend using high-quality flour to enhance texture and flavor. For more tips on creating the best pastry dough, check out this comprehensive guide on Serious Eats. Additionally, if you’re curious about the nutritional aspects of chicken and its role in your diet, the USDA provides valuable information on poultry nutrition and safety.
Table of Contents
Why You’ll Love This Dish
There are countless reasons to fall in love with these empanadas de pollo al horno. First, they’re incredibly versatile. Whether you serve them as an appetizer, a main dish, or a snack, they always fit the bill. The combination of tender chicken with aromatic spices like cumin and achiote adds a depth of flavor that is hard to resist. Plus, baking them in the oven ensures a crisp, golden crust without the need for frying, making them a healthier option without sacrificing taste. These empanadas are also a great way to use up leftover chicken, transforming it into something exciting and new.
The harmonious blend of vegetables and spices not only creates a delicious filling but also fills your kitchen with an inviting aroma. The buttery, flaky crust complements the rich filling perfectly, making each bite a delightful experience. Whether you’re hosting a party or simply want to enjoy a comforting meal at home, these empanadas are sure to be a hit. The best part is, once you master the basic recipe, you can get creative with the fillings, adding your favorite ingredients to make them truly your own.
The Recipe
For the Filling:
| Amount | Ingredient | Notes |
|---|---|---|
| 2 tbsp | mantequilla | Use unsalted butter for better control of saltiness |
| 1/2 g | cebolla blanca | Cut into thin strips |
| 1/2 g | pimiento | Choose any color you prefer and cut into thin strips |
| 4 g | dientes de ajo | Crushed |
| 2 g | tomates | Chopped |
| 1/2 tsp | achiote molido | Gives a nice color and flavor |
| 1 tsp | comino molido | Ground cumin for added aroma |
| 280 g | pollo cocinado y desmenuzado | Shredded cooked chicken |
| 2 tbsp | caldo de pollo | Or juices from roasted chicken |
| 2 tbsp | vinagre balsámico | Adds a depth of flavor |
| 1/2 tbsp | orégano fresco picado | Or 1 tsp of dried oregano |
| 1 tsp | sal | Adjust to taste |
For the Dough:
| Amount | Ingredient | Notes |
|---|---|---|
| 12-15 pieces | discos de masa para empanadas | Medium-sized, oven-ready |
| 1 g | huevo | Lightly beaten to brush on empanadas |
- Start by melting the mantequilla in a pan over medium-low heat. Add the cebolla, pimiento, ajo, tomates, achiote, and comino. Cook for about 10 minutes, stirring occasionally, until the vegetables soften. This step is crucial as it allows the flavors to meld beautifully, creating a harmonious base for the filling.
- Stir in the shredded pollo. Mix well to incorporate it with the vegetables. The chicken absorbs the flavors from the spices and vegetables, ensuring each bite is packed with deliciousness.
- Add the caldo de pollo and vinagre balsámico. Cook gently for another 5 minutes, adjusting the sal to taste. The balsamic vinegar introduces a subtle tanginess that balances the richness of the filling.
- Remove the filling from the heat and allow it to cool. Add the orégano and mix. The cooling step is important as it prevents the dough from becoming soggy when assembling the empanadas.
- Place a portion of the filling in the center of each disco de masa, leaving the edges clear. Fold and seal the edges well with your fingers, finishing with a decorative edge or by pressing with a fork. The sealing technique ensures the filling stays intact during baking, offering a neat and tidy empanada.
- If time allows, refrigerate the assembled empanadas for 30 minutes before baking. This step helps the dough firm up, resulting in a flakier crust.
- Preheat your oven to 200°C. Arrange the empanadas on a baking tray lined with parchment paper, then brush the tops with the beaten huevo. The egg wash gives the empanadas a beautiful golden sheen.
- Bake for approximately 20–25 minutes, until the dough is cooked and golden. Adjust the time based on the size and dough instructions. The baking process transforms the empanadas into a crispy, golden delight.
- Let the empanadas cool slightly before serving. Enjoy them warm as shown in our video. Serve them fresh out of the oven to experience the perfect balance of crispy exterior and flavorful filling.
Kitchen Tools You’ll Need
| Tool | Why you need it |
|---|---|
| Oven | Essential for baking the empanadas to golden perfection |
| Pan | For preparing the delicious chicken filling |
| Baking tray | To hold the empanadas while they bake |
| Brush | To apply the egg wash evenly over the empanadas |
| Knife | For cutting vegetables into thin strips |
Having the right kitchen tools can make the cooking process smoother and more enjoyable. The oven is indispensable for achieving that perfect crust, while a good quality pan ensures even cooking of the filling. Using a brush to apply the egg wash helps achieve an even, glossy finish on the empanadas, and a sharp knife makes quick work of slicing the vegetables thinly.
The Benefits of Each Ingredient
| Ingredient | What it does here |
|---|---|
| mantequilla | Adds richness and flavor to the filling |
| cebolla blanca | Provides sweetness and depth of flavor |
| pimiento | Adds color and a slight sweetness |
| dientes de ajo | Enhances the savory notes |
| tomates | Adds juiciness and a fresh taste |
| achiote molido | Gives a vibrant color and earthy flavor |
| comino molido | Adds warmth and a spicy aroma |
| pollo cocinado y desmenuzado | A hearty protein that makes the filling satisfying |
| caldo de pollo | Enhances the overall flavor depth |
| vinagre balsámico | Adds a tangy contrast to balance flavors |
| orégano fresco picado | Introduces a fresh herbal note |
| discos de masa para empanadas | Forms the crispy, golden outer shell |
Each ingredient in this recipe plays a crucial role in creating the ultimate empanada experience. Mantequilla adds a luscious richness, while cebolla blanca and pimiento contribute sweetness and color. The combination of garlic, tomatoes, and achiote molido infuses the filling with savory and aromatic nuances. Ground cumin warms up the flavor profile, complementing the tender pollo cocinado y desmenuzado perfectly. The addition of caldo de pollo deepens the flavor, and a splash of vinagre balsámico provides a delightful tang. Finally, fresh oregano adds a pop of herbal freshness, rounding out the filling beautifully.
What to Serve With This Dish
| Idea | Why it pairs well |
|---|---|
| Simple green salad | Provides a fresh, crisp contrast to the empanadas |
| Salsa criolla | Adds a tangy, spicy kick that complements the filling |
| Black beans | Offers a hearty side that matches the flavor profile |
Pairing these empanadas with the right sides can elevate the meal to a whole new level. A simple green salad adds freshness and crunch, balancing the richness of the empanadas. Salsa criolla, with its tangy and spicy notes, complements the savory filling beautifully, while black beans provide a satisfying and hearty accompaniment. These sides not only enhance the overall dining experience but also add variety to the plate, making each bite exciting.
Storage & Leftover Tips
| Method | How long | Tip |
|---|---|---|
| Refrigerator | 3 days | Store in an airtight container to maintain freshness |
| Freezer | 2 months | Freeze before baking for a quick future meal |
| Reheating | 10 minutes | Use an oven to reheat and retain crispiness |
Keeping your empanadas fresh and delicious is easy with proper storage. In the refrigerator, they can last up to three days if stored in an airtight container, preserving their flavor and texture. For longer storage, freezing the empanadas before baking is a great option. This way, you can enjoy a freshly baked treat whenever the craving strikes. Simply thaw them in the refrigerator and bake as directed. When reheating, using an oven helps retain the empanadas’ crispiness, ensuring they taste just as good as when they were first baked.
I hope you enjoy making and savoring these empanadas de pollo al horno as much as I do. They’re a delightful way to bring family together around the table, sharing stories and laughter over a delicious meal. Feel free to experiment with the filling, perhaps adding some spice or different herbs to suit your family’s taste. The joy of cooking lies in making a recipe your own, and these empanadas offer the perfect canvas for culinary creativity. Whether it’s a pinch of chili for heat or a sprinkle of fresh cilantro for brightness, let your taste buds guide you. Happy cooking!
FAQs About EMPANADAS DE POLLO AL HORNO 🥟
Can I use a different type of meat for the filling?
Absolutely! You can substitute the chicken with beef, pork, or even a mix of vegetables for a vegetarian option. Just ensure that any meat is cooked and shredded before adding it to the filling.
How can I store these empanadas if I make them ahead of time?
You can store the assembled but unbaked empanadas in the refrigerator for up to 24 hours. If you want to keep them longer, freeze them before baking and cook them directly from frozen.
Are these empanadas gluten-free?
The traditional discos de masa para empanadas are not gluten-free. However, you can use gluten-free dough alternatives available in some stores to make this recipe suitable for a gluten-free diet. For more comforting recipes, check out my Chicken Pot Pie and Beef Stew recipes. You might also find this empanada dough guide useful for making your own dough at home!
Empanadas de Pollo al Horno
Ingredients
Equipment
Method
- Derrite la mantequilla en una sartén a fuego medio-bajo. Incorpora la cebolla, el pimiento, el ajo, los tomates, el achiote y el comino. Cocina unos 10 minutos, removiendo de vez en cuando, hasta que las verduras se ablanden.
- Añade el pollo ya cocinado y desmenuzado. Mezcla para repartirlo por el sofrito.
- Incorpora el caldo o los jugos del asado y el vinagre balsámico. Cocina suavemente otros 5 minutos. Ajusta la sal.
- Retira del fuego y deja enfriar el relleno. Añade el orégano y mezcla.
- Pon una porción de relleno en el centro de cada disco de masa, dejando el borde libre. Dobla y sella bien con los dedos. Termina con un repulgue o presiona con un tenedor.
- Si tienes tiempo, deja las empanadas montadas en la nevera unos 30 minutos antes de hornear.
- Precalienta el horno a unos 200 °C. Coloca las empanadas en una bandeja con papel de horno y pincela la superficie con el huevo batido.
- Hornea aproximadamente 20–25 minutos, hasta que la masa esté cocida y dorada. Ajusta el tiempo al tamaño y a las indicaciones de la masa utilizada.
- Deja templar brevemente antes de abrirlas. Sirve solas, como aparecen en nuestro vídeo.