These are very easy to put together and, honestly, you can stuff them pretty much with whatever you like. I find that wet fillings (braised meats, etc.) as opposed to dryer fillings work best because pizza dough is a little thicker than traditional empanada dough.
Recipe courtesy of Marcela Valladolid
Show: The Kitchen
Save Recipe Print
Total:
1 hr 45 min
Active:
35 min
Yield:
6 to 8 empanadas
Level:
Easy
Total:
1 hr 45 min
Active:
35 min
Yield:
6 to 8 empanadas
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Combine the garlic, onions, salt and 5 cups water in a 12-inch high-sided saucepan and bring to a boil. Add the chicken breasts and bay leaf, and lower the heat to a simmer. Cook the chicken, partially covered, until cooked through, about 35 minutes. (To check for doneness, slit the chicken in half to make sure the interior is no longer pink.) Remove the chicken (reserve the broth) and allow to cool slightly. When cool enough to handle, shred by hand and place in a medium bowl.

Remove enough broth to leave about 2 cups in the pan with the onions and garlic (cool and refrigerate or freeze the extra broth for another use). Remove the bay leaf. Add the tomatillos and jalapenos and cook until the tomatillos are olive green, 10 to 12 minutes. With a slotted spoon, transfer the solid ingredients (onions, tomatillos and garlic) to a blender. Add the cilantro and process until smooth (using some of the liquid in the pan if needed). Season with salt and pepper. Pour the salsa back into the saucepan and bring to a boil; add the chicken and cook until the flavors incorporate, about 5 minutes. Adjust the seasoning. Remove from the heat and set aside to cool.

Preheat the oven to 400 degrees F.

To assemble the empanadas: Dust a flat surface with flour. Roll out the pizza dough about 1/8 to 1/4 inch thick. Using a 6-inch round cookie cutter (or a bowl or plate with the same diameter), cut the dough into circles. Expect to get about 3 circles from 1 pound of dough. Brush the egg wash over the surface of one dough round. Add 2 tablespoons of filling onto half of the circle and sprinkle about 1 ounce of mozzarella on top of the filling, if using. Fold the plain half over the filling. Seal the edges with fork tines or crimp decoratively. Repeat for the remaining empanadas. (Save any leftover filling in an airtight container in the fridge for up to a week for another use.)

Transfer the empanadas to a baking sheet lined with parchment paper. Using a pastry brush, brush the tops of the empanadas with the egg wash. Bake until crisp and golden brown, about 20 minutes. Let cool for about 10 minutes before serving.

More from:

The Kitchen

Get the Recipe

Buffalo Chicken Crescent Ring

Buffalo chicken dip finds a cozy home in crescent dough.

IDEAS YOU'LL LOVE

Southwest Empanadas

Recipe courtesy of Jeff Mauro

Cauliflower Pizza Crust

Recipe courtesy of Katie Lee

Chicken Salad with Caesar Dressing

Recipe courtesy of Joy Bauer

Chicken Cauliflower Fried Rice

Recipe courtesy of Katie Lee

Potato Chip Chicken Tenders

Recipe courtesy of Geoffrey Zakarian

Four Cheese White Pizza

Recipe courtesy of David Burtka

Italian Chicken Pasta Salad

Recipe courtesy of Geoffrey Zakarian

Detroit-Style Pepperoni Pizza

Recipe courtesy of Jeff Mauro

Sunny's Ham and Cheese Stuffed Chicken Breasts (Chicken Cordon Bleu)

Recipe courtesy of Sunny Anderson

Browse Reviews By Keyword

          Latest Stories