Chicken Empanada

Ingredients

• 500 g Chicken Breast (boiled in salted water then shredded)
• 1 medium Onion (diced)
• 2 medium Potato (peeled and diced; soak in water to prevent darkening)
• 1 medium Carrot (diced)
• 1 small Bell Pepper (diced; any color)
• g Mushrooms (sliced)
• 1 tsp Fresh Thyme (chopped)
• 300 g All-Purpose Flour (for dough)
• 2 tbsp All-Purpose Flour (binder for filling)
• 100 ml Heavy Cream (adds richness to filling)
• 2 tbsp White Wine (optional, adds depth)
• 1 tsp White Sugar (for filling balance)
• 1/2 tsp Black Pepper (ground)
• 1 tsp Salt (adjust to taste)
• 100 g Grated Cheese (any melting cheese (cheddar, mozzarella, etc.))
• 200 ml Andok's Coconut Oil (for sautéing and deep‑frying; 100% pure)
• 1 tbsp Butter (unsalted, cut into pieces)
• 1 piece Egg Yolk (binder for dough)
• 200 ml Ice Water (very cold; keep ice cubes in water)
• 1 piece Egg (for egg wash; beaten)
• 1 tbsp Milk (mixed with egg for wash)

Instructions

1. Boil the Chicken

   Place the chicken breast in a pot of water with a pinch of salt. Bring to a boil, then simmer for 10‑15 minutes until fully cooked.

   Time: PT15M

   Temperature: 212°F

2. Shred the Chicken

   Remove the chicken, let it cool slightly, then pull apart with two forks into fine flakes.

   Time: PT5M

3. Prepare the Vegetables

   Dice the onion, potatoes, carrots, bell pepper, and slice the mushrooms. Soak the diced potatoes in water to prevent browning.

   Time: PT10M

4. Sauté Aromatics

   Heat 2 tbsp Andok's coconut oil and 1 tbsp butter in the wok over medium heat. Add onion and sauté until translucent, then add potatoes, carrots, bell pepper, and mushrooms. Season with a pinch of salt and cook for about 5‑7 minutes until vegetables start to soften.

   Time: PT10M

   Temperature: 350°F

5. Add Herbs and Thicken

   Stir in chopped thyme, 2 tbsp flour, 100 ml heavy cream, 2 tbsp white wine, 1 tsp white sugar, salt and black pepper. Cook, stirring constantly, for 5 minutes until the mixture thickens and the flour is cooked through.

   Time: PT5M

   Temperature: 350°F

6. Finish the Filling

   Turn off the heat. Add the grated cheese and shredded chicken, stirring until the cheese melts and everything is well combined. Let the filling cool to room temperature.

   Time: PT10M

7. Make the Dough

   In a mixing bowl combine 300 g all‑purpose flour, 1 tsp sugar, 1 tsp salt, 1 egg yolk, and 2 tbsp Andok's coconut oil. Gradually add 200 ml ice‑cold water while mixing until a smooth, pliable dough forms.

   Time: PT10M

8. Rest the Dough

   Cover the dough with plastic wrap (or a damp cheesecloth) and let it rest for 3 minutes.

   Time: PT3M

9. Portion and Roll

   Divide the dough into 8‑10 equal pieces (about 90‑100 g each). On a lightly floured surface, roll each piece into a 4‑5 inch circle, keeping the thickness even.

   Time: PT10M

10. Assemble Empanadas

    Place 2 generous scoops of the cooled filling in the center of each dough circle. Brush the edges with an egg wash (1 beaten egg mixed with 1 tbsp milk). Fold the dough over to form a half‑moon, press edges together, then crimp with a fork. Poke a small hole near the tip to allow steam to escape.

    Time: PT10M

11. Heat Oil for Frying

    In a deep‑frying pot, heat the remaining Andok's coconut oil to 350°F (180°C). Use a thermometer to check temperature.

    Time: PT5M

    Temperature: 350°F

12. Deep Fry Empanadas

    Carefully lower a few empanadas into the hot oil. Fry for 3‑4 minutes, turning once, until golden brown and crisp. Remove with tongs and drain on paper towels.

    Time: PT10M

    Temperature: 350°F

13. Serve

    Allow empanadas to cool slightly, then serve with Andok's Spicy Suka or your favorite dipping sauce.

    Time: PT2M

Nutrition Facts

Calories

575

Protein

20 g

Carbohydrates

45 g

Fat

30 g

Fiber

3 g

Ingredient Substitutions

• Instead of Chicken Breast: canned tuna, drained, ground pork, boiled and shredded, firm tofu, diced
• Instead of Onion: shallots, green onion
• Instead of Potato: sweet potato, yuca
• Instead of Carrot: parsnip
• Instead of Bell Pepper: any other pepper
• Instead of Mushrooms: button mushrooms, shiitake
• Instead of Fresh Thyme: dried thyme, oregano
• Instead of All-Purpose Flour: cake flour, gluten‑free flour blend
• Instead of All-Purpose Flour: cornstarch
• Instead of Heavy Cream: half‑and‑half, coconut milk
• Instead of White Wine: chicken broth, water
• Instead of White Sugar: honey, maple syrup (small amount)
• Instead of Black Pepper: white pepper
• Instead of Salt: sea salt
• Instead of Grated Cheese: processed cheese, vegan cheese
• Instead of Andok's Coconut Oil: vegetable oil, canola oil
• Instead of Butter: margarine
• Instead of Egg Yolk: whole egg
• Instead of Egg: egg white only
• Instead of Milk: plant‑based milk

Equipment Needed

• Large Pot
• Cutting Board
• Chef's Knife
• Wok or Large Frying Pan
• Mixing Bowl
• Spatula
• Rolling Pin
• Plastic Wrap
• Fork
• Deep Frying Pot
• Tongs or Slotted Spoon
• Sheet Pan
• Measuring Cups and Spoons

Critical Steps — Do Not Skip

• Boiling the chicken until fully cooked
• Thickening the filling with flour and cream
• Resting the dough to achieve flakiness
• Sealing the empanada edges tightly
• Frying at the correct oil temperature (350°F)

Chef Tips from the Video

• Use a mix of coconut oil and butter for a richer flavor in the filling.
• Add a splash of white wine for subtle acidity that brightens the creamy sauce.
• For extra flakiness, chill the dough between rolling steps.

Troubleshooting

Storage

Refrigerator: Store cooked empanadas in an airtight container for up to 3 days.

Freezer: Freeze uncooked, sealed empanadas on a tray, then transfer to a zip‑top bag; bake/fry from frozen, adding 2‑3 minutes to cooking time.

Room temperature: Do not keep at room temperature longer than 2 hours due to the dairy filling.

Make-Ahead Tips

• Prepare the filling a day ahead and refrigerate; reheat gently before filling.
• The dough can be made up to 24 hours in advance, wrapped tightly in plastic and kept cold.
• Uncooked empanadas freeze well; fry directly from frozen for a slightly longer cooking time.

Frequently Asked Questions