Dairy-Free Chicken Empanadas

These dairy-free chicken empanadas are a savory delight, featuring a flaky, homemade pastry enveloping a flavorful filling that's packed with tender chicken, sautéed onions, bell peppers, and aromatic spices like cumin and paprika. Black olives and fresh cilantro add a burst of brightness, while the golden, crisp exterior is achieved with a simple egg wash. Perfect as a crowd-pleasing appetizer, lunchbox treat, or hearty snack, these empanadas are entirely free of dairy, making them an excellent option for those with dietary restrictions. Whether you're hosting a party or meal prepping, this easy-to-follow recipe delivers a satisfying mix of comfort and bold flavor in every bite!

Nutriscore Rating: 68/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 10

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

Directions

Step 1

In a large bowl, whisk together the flour, salt, and baking powder. Cut in the vegetable shortening until the mixture resembles coarse crumbs.

Step 2

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.

Step 3

Preheat the oven to 375°F (190°C).

Step 4

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.

Step 5

Dice the chicken breasts into small pieces and add to the skillet. Cook until the chicken is no longer pink.

Step 6

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.

Step 7

Remove from heat and stir in the chopped cilantro and sliced black olives. Set aside to cool slightly.

Step 8

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.

Step 9

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.

Step 10

Place empanadas on a baking sheet lined with parchment paper. Brush the tops with beaten egg to give a nice golden color.

Step 11

Bake in the preheated oven for 20-25 minutes until golden brown and crisp.

Step 12

Remove from the oven and let cool slightly before serving.

Nutrition Facts

Serving size	(1542.7g)

Amount per serving	% Daily Value*
Calories	3476.7

Total Fat 176.7g	0%
Saturated Fat 42.5g	0%
Polyunsaturated Fat 4.8g
Cholesterol 505.5mg	0%
Sodium 4951.4mg	0%
Total Carbohydrate 307.9g	0%
Dietary Fiber 16.9g	0%
Total Sugars 12.7g
Protein 156.8g	0%

Vitamin D 53.8IU	0%
Calcium 230.5mg	0%
Iron 25.7mg	0%
Potassium 1174.0mg	0%

*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.

Source of Calories

Fat: 46.1%

Protein: 18.2%

Carbs: 35.7%