Dairy-Free Chicken Empanadas
These Dairy-Free Chicken Empanadas are a delectable twist on the classic handheld favorite, crafted to be rich in flavor while skipping any dairy products. A flaky, homemade crust envelops a vibrant filling made with tender chicken, sweet red bell peppers, zesty garlic, and a medley of bold spices like chili powder, cumin, and paprika. Black olives and fresh cilantro add bursts of savory and aromatic notes, while a light egg wash ensures a golden, crispy finish. Perfect as an appetizer, snack, or main course, these empanadas are ideal for anyone searching for a dairy-free alternative without sacrificing satisfaction. Ready in just over an hour, they’re a comforting, crowd-pleasing recipe that’s both easy to make and packed with wholesome ingredients.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 teaspoon Salt
- 1 teaspoon Baking powder
- 0.5 cup Vegetable shortening
- 0.75 cup Cold water
- 2 tablespoons Olive oil
- 2 pieces Chicken breasts
- 1 medium, finely chopped Onion
- 1 medium, finely chopped Red bell pepper
- 2 minced Garlic cloves
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Paprika
- 0.5 cup Chicken broth
- 0.25 cup, chopped Cilantro
- 0.25 cup, sliced Black olives
- 0.5 teaspoon Salt
- 0.25 teaspoon Pepper
- 1 large, beaten (for egg wash) Egg
Instructions
In a large bowl, whisk together the flour, salt, and baking powder. Cut in the vegetable shortening until the mixture resembles coarse crumbs.
Gradually add the cold water while mixing with a fork until the dough comes together. Knead lightly for a few minutes until smooth. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Preheat the oven to 375°F (190°C).
Heat olive oil in a large skillet over medium heat. Add the chopped onion, red bell pepper, and garlic. Sauté for about 3-4 minutes until the onion becomes translucent.
Dice the chicken breasts into small pieces and add to the skillet. Cook until the chicken is no longer pink.
Stir in the chili powder, ground cumin, paprika, salt, and pepper. Add chicken broth, and allow the mixture to simmer for about 5 minutes until the liquid is mostly absorbed.
Remove from heat and stir in the chopped cilantro and sliced black olives. Set aside to cool slightly.
Roll out the chilled dough on a floured surface to about 1/8-inch thickness. Cut into 4-5 inch circles using a cutter or bowl.
Place about 2 tablespoons of the chicken filling in the center of each dough circle. Brush the edges with water, fold over, and press to seal with a fork.
Place empanadas on a baking sheet lined with parchment paper. Brush the tops with beaten egg to give a nice golden color.
Bake in the preheated oven for 20-25 minutes until golden brown and crisp.
Remove from the oven and let cool slightly before serving.
Nutrition Facts
Calories |
3477 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.7 g | 227% | |
| Saturated Fat | 42.5 g | 212% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 506 mg | 168% | |
| Sodium | 4951 mg | 215% | |
| Total Carbohydrate | 307.9 g | 112% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 12.7 g | ||
| Protein | 156.8 g | 314% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 230 mg | 18% | |
| Iron | 25.7 mg | 143% | |
| Potassium | 1174 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
