Cuban Chicken Empanadas

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Cuban Chicken Empanadas

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Adjust Servings:
2 tablespoons olive oil
1 onion, finely chopped
3 cloves garlic, minced
4 chicken thighs
1 bay leaf
1 cup chicken broth
1/4 cup cup white wine
1/2 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons flour
3 tablespoons cornstarch mixed with 1/4 cup water
1 package store bought puff pastry
1 beaten egg

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Delightful little purses of goodness. Perfect for snacks, parties and light lunches. Make ahead and freeze them raw so you can just bake them off in a moments notice.





    Serve these with yogurt and lemon juice which and makes them pop even more and cuts the richness. They are also great at room temp so good for picnics as well.

    NOTE: Once you make a batch before you bake them you can freeze them on a baking tray then remove them to Ziploc bags and pull them out and bake them as needed.  You will need to add another 15 min or so to the baking time.

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    Preparing the filling

    Sauté the onion over medium heat in the olive oil for two to three minutes or until translucent. Add garlic and cook an additional one minute, stirring constantly. Remove from heat and set aside.

    Place chicken, bay leaf, chicken broth, wine, salt, and pepper in a three-quart saucepan. Add enough water to just cover. Bring to a boil, reduce heat to low, and simmer until the chicken is cooked -- about 30 minutes.

    Remove the chicken, and allow it to cool. Strain and save the broth.


    Seasoning the filling

    When the chicken is cool enough to handle, skin and de-bone. Finely shred the meat. Stir in the flour, and the onion/garlic mixture you set aside (above). Stir in 1/4 cup of the broth.

    Bring to a boil, reduce heat to low and simmer for five to 10 minutes.
    Use the cornstarch (mixed with water) to tighten up the filling.

    Add just enough to make the filling moist but not runny.


    Prep your Pastry

    Take your puff pastry sheets out and let thaw until they are workable but not at room temp.

    Roll out so they are have the thickness from out of the package. using a mason jar ring or something similar about 2 inch in diameter cut out circles to use for the Empanadas


    Making the Empanada

    Put one tablespoon of the filling into the center of each circle, fold and seal.


    Time to bake

    Preheat your oven to 400 degrees. Brush each Empanada with the egg wash poke a few holes in them with a fork and also crimp the edges with a fork (see picture) into the oven bake until golden brown and you can see some juices bubbling out.

    Let cool for five min before removing from baking tray. Let cool on a wire rack to keep the bottoms crispy.


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