⏳ Yield & Time

Yield: 6 servings

Preparation Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

🍽 Ingredients

• 2 cups All-purpose flour
• 1 teaspoon Salt
• 1 cup Parmesan cheese, grated
• 1 cup (2 sticks) Unsalted butter, cold
• 1 Large egg yolk
• 2 tablespoons Ice water
• 1 pound Cooked and shredded chicken breast
• 10 ounces Fresh spinach
• 1/2 cup Onion, chopped
• 2 cloves Garlic, minced
• 1 Egg
• 1 tablespoon Water

📖 Instructions

1. Preheat your oven to 400°F (200°C). This is crucial for a perfectly baked empanada!
2. Make the Parmesan Crust: In a large bowl, combine 2 cups of all-purpose flour, 1 teaspoon of salt, and 1 cup of grated Parmesan cheese. Give it a good whisk to combine everything evenly.
3. Cut in the butter: Add 1 cup (2 sticks) of cold, unsalted butter, cut into small cubes. Use a pastry blender or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs. If using a food processor, pulse until the mixture is crumbly. Don't overmix!
4. Add the egg: Whisk 1 large egg yolk with 2 tablespoons of ice water. Add this to the flour mixture and stir gently until the dough just comes together. It shouldn't be too wet or sticky; if it is, add a tablespoon or two more of flour.
5. Form the dough: Turn the dough out onto a lightly floured surface. Gently shape it into a disc, wrap it in plastic wrap, and chill for at least 30 minutes. This step helps prevent shrinkage during baking.
6. Prepare the filling: While the dough chills, prepare your filling. In a large skillet, cook 1 pound of cooked and shredded chicken breast with 10 ounces of fresh spinach, 1/2 cup of chopped onion, and 2 cloves of minced garlic until heated through and the spinach is wilted. Season with salt, pepper, and your favorite herbs (I love a little thyme!).
7. Assemble the empanadas: On a lightly floured surface, roll out the chilled dough to about 1/8 inch thickness. Use a 4-inch cookie cutter or a knife to cut out circles. Place about 2-3 tablespoons of the chicken and spinach mixture in the center of each circle.
8. Fold and crimp: Fold each circle in half to form a half-moon shape. Crimp the edges firmly with a fork to seal. Make sure there are no gaps, or your delicious filling will escape!
9. Bake the empanadas: Place the empanadas on an ungreased baking sheet. Brush the tops with a beaten egg wash (1 egg beaten with 1 tablespoon of water) for a beautiful golden-brown finish.
10. Bake for 20-25 minutes, or until the empanadas are golden brown and cooked through. Keep an eye on them to prevent burning!
11. Cool slightly before serving: Let the empanadas cool for a few minutes before serving. Enjoy them warm, with your favorite dipping sauce, if you like! I personally love a simple chimichurri!

📝 Notes

• For a richer flavor, use freshly grated Parmesan cheese.
• Feel free to add other herbs and spices to the filling, such as oregano, paprika, or cumin.
• If the dough is too dry, add a teaspoon of ice water at a time. If it’s too wet, add a tablespoon of flour at a time. You'll find the right consistency with some practice.
• These empanadas are best served fresh from the oven, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheating instructions are in the FAQ section!