These Chicken and Spinach Empanadas with a Parmesan Crust are a delightful twist on a classic. Forget the usual doughy crust – this recipe features a flavorful Parmesan crust that adds a delightful salty crunch to every bite. The combination of savory chicken, tender spinach, and aromatic herbs creates a filling that's both satisfying and incredibly delicious. It's a crowd-pleaser, guaranteed to impress!
I developed this recipe after a disastrous attempt at making empanadas with a store-bought crust – it was…well, let’s just say it wasn’t pretty. I decided then and there to master the art of the empanada crust, and this Parmesan version is the result! The subtle parmesan flavor perfectly complements the rich chicken and spinach filling. And honestly, the best part? They're surprisingly easy to make!
Required Equipments
- 9-inch pie plate
- Large bowl
- Whisk
- Food processor (optional)
- Rolling pin
- Pastry brush
Chicken and Spinach Empanadas with a Parmesan Crust: Frequently Asked Questions
Chicken and Spinach Empanadas with a Parmesan Crust
Enjoy these savory and delightful Chicken and Spinach Empanadas with a Parmesan Crust. The crispy crust and flavorful filling make these a must-try!
⏳ Yield & Time
Yield: 6 servings
Preparation Time: 30 minutes
Cook Time: 20 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 400°F (200°C). This is crucial for a perfectly baked empanada!
- 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.
- 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!
- 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.
- 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.
- 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!).
- 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.
- 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!
- 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.
- Bake for 20-25 minutes, or until the empanadas are golden brown and cooked through. Keep an eye on them to prevent burning!
- 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!
🍎 Nutrition
Calories: 350kcal
Protein: 25g
Fat: 20g
Carbohydrates: 30g
Fiber: 3g
Calcium: 250mg
