Chicken Empanadas

This version of chicken empanadas is lower in sodium than the traditional Puerto Rican recipe. Making the empanadilla dough at home is not complicated. Instead of frying them in oil, they are cooked in an air fryer, achieving a crispy texture with much less fat. The result is a delicious and crispy empanada, perfect for those looking for a healthier option without losing the Puerto Rican flavor.
Meal TypeAppetizer 
Ingredients
Yield:
Yield
6 servings
  • For the dough:
  • 1 ¼ cup all-purpose flour
  • ¼ teaspoon salt
  • ½ cup hot water
  • 1 tablespoon oil
  • For the filling:
  • 8 ounces (or ½ pound) chicken
  • 1 garlic clove, sliced
  • 1 bay leaf
  • ½ cup onion, chopped
  • ½ cup bell pepper, chopped
  • 1 tablespoon oil
  • 1 tablespoon tomato paste
  • ¼ teaspoon salt
  • ¼ teaspoon dried oregano
  • ⅛ teaspoon ground cumin
  • To assemble the empanadas:
  • 3 oz fresh mozzarella cheese
  • Water
Image
empanadillas
Directions
Prep: 30 min, Cook: 45 min, Total: 1 hr 15 min
  1. In a deep pot, add water, sliced garlic, bay leaf, and raw chicken. Boil for 18-20 minutes or until the internal temperature reaches 165°F.
  2. For the dough: In a medium bowl, add hot water, salt, oil, and flour. Stir with a fork to incorporate most of the flour. Then, using clean hands, mix all the flour until you can form a homogeneous dough. Cover the bowl and let the dough rest at room temperature for 25 minutes.
  3. For the filling: Shred the boiled chicken. Cut the onion and bell pepper into cubes. In a pan, add oil, onions, and bell peppers. Sauté for 6-8 minutes over medium heat. Add the chicken and the rest of the seasonings. Mix until all ingredients are combined. Remove from heat and let it cool.
  4. To make the empanadas: Divide the dough into 6 equal pieces. Shape each piece into a small ball. Place the dough ball on parchment paper. Using a rolling pin, flatten the dough to form a circle about 4 inches in diameter. On one half of the dough, place approximately 1.2 ounces of filling and ½ ounce of fresh mozzarella cheese. Wet the edges of the dough with water and fold in half. Use a fork to seal the edges of the empanadilla. At this point, you can freeze them or cook them in the air fryer. Preheat the air fryer to 350°F. Cook the empanadillas for 22 minutes or until the surface is golden brown. Enjoy hot.

 

Substitutions:

  • You can use another protein for the filling. 
  • You can use other salt-free herbs and spices to season the filling. 
  • You can fry the empanadilla if preferred.
  • Empanadas can also be baked in the oven or fried in oil. Use vegetable oil or corn oil to fry. Calories and fat content will change if empanadas are fried.  
Nutritional Information

224 calories 

23 g carbohydrates 

1.3 g fiber 

0 g added sugar 

12 g protein 

9 g total fat 

2.8 g saturated fat 

267 mg sodium 

156 mg potassium 

64 mg calcium 

151 mg phosphorus