⏳ Yield & Time

Yield: 6 servings

Preparation Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

🍽 Ingredients

• 2 1/2 cups All-purpose flour
• 1 teaspoon Salt
• 1 cup (2 sticks) Cold unsalted butter
• 1/2 cup Ice water
• 1 cup Fresh basil leaves
• 1/2 cup Grated Parmesan cheese
• 1/4 cup Pine nuts
• 2 Garlic cloves
• 1/4 cup Olive oil
• 1.5 lbs Boneless, skinless chicken breasts

📖 Instructions

1. Preheat your oven to 400°F (200°C). This is crucial for getting that perfectly golden crust.
2. Make the dough: In a large bowl, combine 2 1/2 cups all-purpose flour, 1 tsp salt, and 1 cup (2 sticks) of cold unsalted butter, cut into small cubes. Use a pastry blender or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs. Gradually add 1/2 cup of ice water, mixing until the dough just comes together. Don't overmix! It should look like a shaggy mess, which is totally fine. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This chilling step is key—it allows the gluten to relax and prevents shrinkage during baking.
3. Prepare the filling: While the dough chills, make the filling! In a food processor, combine 1 cup packed fresh basil leaves, 1/2 cup grated Parmesan cheese, 1/4 cup pine nuts, 2 cloves garlic, and 1/4 cup olive oil. Pulse until you have a smooth paste. If it's too thick, add a tablespoon or two of water until it reaches the desired consistency. Adjust seasoning to your liking. I find a little extra salt always helps!
4. Cook the chicken: In a large skillet over medium heat, cook 1.5 lbs boneless, skinless chicken breasts until cooked through, about 6-8 minutes per side. Shred the chicken with two forks. Stir in the pesto, mixing well to combine.
5. Assemble the empanadas: On a lightly floured surface, roll out the dough to 1/8 inch thickness. Using a 4-inch cookie cutter or a knife, cut out circles. Place about 2 tablespoons of the chicken pesto filling in the center of each circle. Fold the dough over to form a half-moon shape, crimping the edges with a fork to seal them. Make sure they're sealed tight, or you'll have a pesto explosion in the oven!
6. Bake the empanadas: Place the empanadas on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until the crust is golden brown and the filling is heated through. Keep an eye on them—they go from golden to burnt pretty quickly. Remove from the oven and let cool slightly before serving.
7. Serve and enjoy: Serve these delicious empanadas warm. They're amazing on their own, but you can also serve them with a side of your favorite dipping sauce. I love them with a simple side salad—it helps balance the richness of the filling. Enjoy!

📝 Notes

• For a richer flavor, use high-quality olive oil and Parmesan cheese.
• Feel free to adjust the amount of pesto to your liking.
• If you don't have pine nuts, you can substitute with walnuts or almonds.
• Leftover pesto can be stored in an airtight container in the refrigerator for up to a week. It's amazing on pasta!