Chicken Empanadas - Chicken Hand Pies - Food Wishes

It’s always a great feeling when a recipe comes out well, but there’s a little extra satisfaction when it’s something that’s usually fried, and we’ve been able to successfully pull it off in the oven. These amazing chicken empanadas are a perfect example. Enjoy!
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[@jeanstopke5023]

I make empanadas frequently. Here’s a twist for you on the crust. Replace a 1/3 cup of the flour with Maza flour (for tortillas). The pastry still comes out very flaky but that extra flavor of the corn is excellent in the empanada.

[@NicePersonNumberSeven]

Thank you. I am going to make them tomorrow and that sounds just delicious. ❤️

[@cynthiajohnson9412]

Thanks for the tip. Tried it today - outstanding addition.

[@monocore]

No, just no.

[@michelleboldan5]

Spanish empanadas are made with flour and Columbian is typically made with corn masa

[@staninjapan07]

You're the Sister Sledge of crimping the edge! Boy, I sure have missed Chef John's videos, not that I have been anywhere. Thanks, chef.

[@akarimyomyat4162]

Wow that onion sauteeing sounds just like a perfect rainy day...

[@max3d_0ut]

Or does that perfect rainy day sound like an onion sauteing 😆

[@Homer-OJ-Simpson]

@@max3d_0ut or does a perfect onion day sound like rainy water sautéing?

[@Homer-OJ-Simpson]

I wonder if you used white noise app set for rainy day or if that was a actual onion sautéing sound

[@curtisturpin9389]

Fun fact, in most movies and tv shows, they use the sound of frying bacon for the sound of rain.

[@susanvielee5937]

@@curtisturpin9389 that’s a awesome fun fact… gonna fact check ya… Lol 😆 jk

[@malcnsuea6787]

These were soooooo goooood!!! I made them this morning and they were a big hit! I was nervous about making pie dough because I'm not very good at it. This dough was so easy to roll out and was gorgeously flaky. Thanks once again for a delicious and approachable recipe Chef!

[@gingermar7848]

Yes I'm kind of addicted to Chef John. Sure the recipes are great, I've made some, but what really has me hooked is how you speak, the little upwards intonation at the end of every sentence, which makes you wonder is it a statement or a question, that has me hooked. Sometimes, after a stressing day, i watch one of your videos just to relax. We also learned how to speak just like you, when we want to kind of not make a certain point not certain. Thanks Chef John! 😀🥰 Great empanadas BTW

[@rolliecrafts255]

😂😂

[@platoquemado]

Baked empanadas are best empanadas. Also cilantro-avocado dipping sauce is delicious with beef, chicken or cheese empanadas.

[@DRossP13]

Very sus. I have been looking for a good chicken empanada recipe since last week. Now you come out with this. STOP STALKING ME! 🤤

[@barbararey-constantin5679]

In Argentina, Spain and Cuba they are baked or fried. They are delicious. Thank you for another excellent episode.

[@brusselsprout5851]

These are great. As usual, I made changes. I used Yvette’s simple dough from Skillshare and it had a little cinnamon in it. OMG! I stewed the chicken in bouillon the day before and let it set. There was no currants to be found so I had to settle for raisins. I was surprised at how well raisins worked and think I’ll stick to that. I added smoked paprika and garlic powder too (in addition to the fresh garlic.) I think that was it. Having the pastry made in advance and individually wrapped is providing me with 4 to 5 deliciously fresh and easy to make meals I am absolutely loving. Oh and I did add some of my garden provided dried pepper flake mix (Serrano, Hungarian, red cayenne, jalapeño and poblanos that knocks the socks off.) I’m really loving this. Thank you Chef John.

[@josiahhockenberry9846]

After I ate a full meal and had desert, I watched this video and my mouth was still watering. I usually can't even think about food after eating. I absolutely have to make these. Perfecto, Chef John!🤤

[@AJStrat65]

Nice rendition of another version of the Wisconsin/ Up Michigan Pasty! It’s a staple up here,just a new twist with TexMex filling! C’mon up to the North Woods Chef John! We will have blast and cook something amazing!

[@dameceliamolestrangler3379]

They have them in the Philippines, they use a slightly sweet pastry. As you probably know the Mexicans adapted the recipe from the Cornish miners who went to Mexico to work the mines there. The Philippines was administered from Acapulco and epinada is popular street food in the Philippines.

[@kingdomadventures]

0:33 Great camera trick, Chef John! On my little screen I thought that was a measuring cup for the flour. Turns out it's a full size pot :) :) :)

[@danhester4408]

The best empanadas I've ever had were from a stand in Cobán, Guatemala. I haven't had a lot of luck finding good ones here in the Bay Area where I live, but maybe I'm just not looking hard enough. Will have to try these!

[@morganschiller2288]

It’s currently baking in my oven. I’m looking forward to it the filling is amazing.

[@kennielsen3896]

Did you go out tonight with friends for a drink? I did and am resisting making these!

[@FutureCommentary1]

So how did it turn out? I am a bit weary of the tomato chunks...

[@bo2720]

@@FutureCommentary1 i would use a chopped red bell pepper instead and some chicken stock instead of water

[@morganschiller2288]

I moved to a new state so I don’t have friends. Yes it was VERY chunky but I let everything simmer for a while and it was great! If you have two hours to burn I’d suggest it.

[@nonsense402]

This empanada with some Cholula and a nice cold beer sounds like a delightful evening. I'm jealous of your stove. Thanks for sharing Chef.

[@suziecreamcheese211]

That looks like it would make a great soup.

[@Earthy-Artist]

Great tip about flouring hands when grating butter Chef John! Empanadas yum😋!

[@Anarcath]

The great ones make it look so easy.

[@MissAussieDude]

Hey Chef John! Would you ever give an Aussie meat pie a go? I would love to see your take!!

[@lrom5445]

Those and British meat pies are so good. I used to live by a place that made them. I would love to see Chef John do a recipe on them.

[@gnbgffgcd3902]

Surprised he’s never done a video on that before. Would love to see it too!

[@msms7434]

I mean there's not too much Aussie or Brit about them except that's the traditional take away meal. The pies themselves are just common pies made from Timbuktu to Siberia.

[@rudyvel]

Are they also called "pasties?". I had some when I was in London and they were so delicious 😋

[@msms7434]

@@rudyvel this ^ that John is making in this video could be called a pasty albeit not a traditional one.

[@ladywithasword4587]

Hi Chef John, I'd love it if you tackled some West African dishes like chicken yassa and thieboudienne!

[@aj.gutierrez]

I love making empanadas; I generally make the dessert kind. I usually make them with apple and caramel filling. I have used your food processor technique for the dough (in another video you have done), but the simple technique you used in this video for the dough looked great and easy to do. Thanks again for a great video! I will definitely make some meat empanadas in the future.

[@FutureCommentary1]

Do you bake or fry? And Isn't it an apple turnover when it's made with your filling ?

[@aj.gutierrez]

@@FutureCommentary1 I prefer baking them, and I suppose you can call it a turnover.

[@morganschiller2288]

Mind blown you can make the dough in a food processor? I suppose this would be a great way to meet my new neighbors

[@aj.gutierrez]

@@morganschiller2288 Well, Chef John's video used a food processor (I think that is what they are called), and it looked easy. I only have a blender, so I decided to try it. Surprisingly it worked out fairly well. I didn't even break the blender, ha! Although this video of simply making it by hand looks just as easy. I still would like to get a food processor one day, but I have to really consider if I really need it (if I will really use it that often).

[@juana7035]

@@morganschiller2288 my new fancy food processor has a dough attachment and dough button/setting. Many chefs have recipes for doughs made in food processors. I bought, on clearance, a 14 cup workhorse Cuisinart food processor. It was very expensive, even on clearance, but definitely worth it!!

[@SeanFHoward]

"Crimping is easy". That just about made my day.

[@Tordogor]

Usual Argentine chicken-filled empanadas do not use any form of tomato. Variations may use bechamel sauce or grated mozzarella.

[@ramonafrombarcelona]

jamás comí una empanada de pollo con queso. Me intriga saber dónde las comiste. Salsa blanca, alguna vez sí, pero son de "pollo con salsa blanca" y no "pollo" a secas. Con tomate no sé, puede ser. No me parece mal para que salgan más jugosas.

[@HannaARTzink]

How many times did we say - we love Chef John!

[@jeannegallegos8410]

I love ❤ his cookin'. Yummm!

[@РусланГоликов-и3д]

Спасибо за рецепт, буду пробовать!!!

[@Moonchevre]

In Malaysia we have epok-epok also known as karipap (curry puff) which is smaller and similar in shape filled with either curried meat, potato, even egg or sardine and deepfried. It's a very well known snack eaten any time of the day. Hope you'll give that a try.

[@lauriebennett6257]

Sounds good!😊

[@Confoundedjoe]

Yeah these are pretty big. Most empanadas I've had are like the one's you are describing. A curry puff sounds great though. There is a pasty shop here that makes a veg curry pasty (similar to this) that is so good.

[@rewdymeyer]

Oh yes. I flippin’ love a karipap. My favie fave. Yum.

[@bookshelfhoney]

That sounds delicious!

[@Mamamangolina]

Oh yes thanks I’ll try this one too 😋

[@karepainting4929]

He's right on the mistakes, creeme, soy Dominicana.

[@MottiShneor]

Going to make it. No question about it. Except for the cheese (since we eat Kosher) this is a WONDERFUL recipe. Just the "right" combination of delicate chicken and vegetables, just the right seasoning to drive you crazy, just the right crunch of byte. COOL. Me likey!

[@mamelvik]

A grate job. I love it.

[@beaviswashere8009]

That chunk of butter is like that friend that shows up at the wrong time. 😉

[@morganschiller2288]

So what I made was akin to a chicken calzone. Had half for dinner, and the rest for breakfast. Way to go CJ! Loved it!

[@antonboludo8886]

I love a good empanada.

[@pkerch00b1]

Ooh yeah, this one's going into the recipe playlist.

[@gauravkataria7497]

Chef John is the master in neat cooking.

[@hansdampf4055]

It looks good and is explained very vividly.

[@grilledxcheeze]

These are straight fire. You should absolutely make them.

[@cherylmartin2028]

Made these tonight for family...big hit! Thank you!

[@brusselsprout5851]

Filling them really full like that too 👍🏻👍🏻👍🏻 Yep it’s a winner.

[@chrisfournier6144]

Chef John you are a man of excess and for that I thank you!

[@virginiabuckles]

Excellent tip to flour hand to shred butter, thank you!

[@donnanichols6838]

Ohhhhh myyyyy goooodness!!! Looks simply delish!!! ENJOY 🍃🤗🍃

[@fredricdiloreto9940]

thanks so much this was my first time making it and you helped me make it taste amazing

[@GeorgeplaysOfficial]

Chef John, you are the Gregory Peck of my poultry-filled pastry snack.

[@eveakane6563]

*Snek

[@notahotshot]

The Gregory Peck of what food goes down my neck.

[@laurabenson1278]

I love how you make dishes that seem challenging very doable.

[@jdoesmath2065]

Wow! That filling looks amazing (and pretty easy)! I'm thinking of using it to fill a flour tortilla, pan fry it, and have a great chimichanga. Thanks Chef John!

[@IAMElsLife]

This is one of my favorite dishes. Thanks for your recipe.❤🙏🏽

[@reyrufinage6566]

so cute and looks delicious i cant wait to make this for a teaparty with my nieces and nephews

[@Korektor2]

Delicious. Btw, I've never seen a video get 10K likes and not a single dislike. You deserve that, Chef John.

[@ChefDesJardins]

YOU Sir, are Awesome!!

[@WhatAboutZoidberg]

Crimpin aint easy but these empanadas are. Can't wait to make this one too.

[@sairabshah]

The delicious South American Cornish pastie

[@stephenhelmbock6155]

Good food is always well paired with dad puns.

[@majoroldladyakamom6948]

Why did the tomatoe turn deep red? It saw the salad 'dressing'. Arrrgh, lol.

[@dianogsflorenciahu7870]

mmmmmm i want to make this right now love your videos

[@spinningbackspin]

Holy Empanada! I am definitely going to make these. Thanks, Chef John.

[@footyklenorexm375]

wow this is incredibly beautiful and so well made so impressed thanks for showing how to make it i will definitely be trying this myself

[@Milen983]

These are soo delicious. It is interesting tha chef John's recipes that I tried are the only ones from internet that always worked no matter what. You can make some small substitutions and they still work. Always comes out great.

[@bobbyesamdahl]

Thank You You are always so fun to listen to! Can't wait to try this recipe, which in my head, I wanted! (which means that my computer read my mind, not just listened to my words).

[@bradcampbell624]

The filling looks great. Me, being deficient in the art of dough making, goes the easy route. Pillsbury pie dough: roll out 1 and press it down to make it a little larger, then fork it around the center. Spread your filling to about 1/2" from the edges. Cover with the other dough, then crimp or pinch the edges tight, fork a little and egg wash. 35-40 mins later on a sheet pan, and Boom! A giant empanada.

[@cherylwilliams2107]

Puff pastry works very well also!

[@kristinaketelsen5797]

Shhh. don't let Chef John hear this!

[@lrom5445]

They sell empanada shells already sized and shaped in most Spanish Markets. It's not quote as good as homemade, but it's texture is better in my opinion than pie dough. I'd definitely do the pie dough in a pinch, but if you have a Spanish market near you, might be work popping by and checking out their freezer section.

[@imightbebiased9311]

Doesn't that just put you in the low-cal calzone zone?

[@SingPsalms]

It's actually pretty easy to make, and tastes a lot better than anything Pilsbury will have, But... I get it 😆

[@susangieski5381]

You the best chef J. My hubby and kids will love them with a lime cilantro dressed salad and some watermelon! TY

[@Soupy_loopy]

Never heard of it, looks delicious.

[@alejandromanuelcharra8938]

In Argentina if the filling (we call it carbonada, and no, it's not related at all whit the italian carbonara) is too moist some of us add a tea spoon or two of korn starch. You should try it, it gives it a creami texture. By the way, it's ok to bake them insted of fring it, actually we serve them both ways.

[@jaungiga]

Or you just deal with it and call them open-legs empanadas ("empanadas de patas abiertas"), because if you keep your legs together whilst eating them, you're gonna stain your pants with the sauce

[@alejandromanuelcharra8938]

@@jaungiga that's rigth. You ougth to eat them lining a litle bit forward an whit your feets at the 10:10...

[@jaungiga]

@@alejandromanuelcharra8938 Jajajaja. Exactly

[@sandravalani359]

What would humanity do without Chef John's awesome tutorials? Another absolutely Yummylicious receipe CheF John...thanks deeply for sharinG it for Humanity's wellbeing especially durinG these turbulent times!😍✌🙏😇🌹🌞🌹

[@arniskaitenatasha1086]

Супер! Браво Шеф!👍👍

[@Nobodyzfool]

Actually made these last night, but with my own recipe. They were good, but I came here today to see how my favorite Chef does it. Weird as heck that it was posted a few hours ago. Next I'll try John's version. Greetings from Seattle!

[@daniel.lopresti]

Everybody's gangsta until it comes to crimpin'

[@MrVanderwel]

The cadence and emphasis on the wrong words by the chef is hilarious and keeps me coming back.

[@michelegarner8458]

We love your show and make many of your recipes. Thanks so much

[@susanlindsay7970]

This guy likes spice!! I keep trying to see how I can revamp it with flavor and not so spicy, but I just can't. Looks fantastic for those who like spice!! Enjoy!!

[@Tethmes]

It's a Mexican Pastie. I love it :D

[@AndreasElf]

I love your videos. You're one of the reasons I've started making my own hamburger bread.

[@RGB06084]

Good one Chef! I'll give this a try for sure!

[@kennielsen3896]

So good. I will not save this recipe, as I'm sure I'll make them and eat them all. But, next family potluck, it's in the running. For now, I'm trying to forget I saw this. Baking v. Frying and I can justify making them...just add olive oil before baking and perfect!

[@eveakane6563]

If you want a variation, here in the Philippines there's a version in the northern regions that use spiced meat and eggs instead, maybe some pickled vegetables as well. They're wrapped in neon orange dough, but I don't know what it's made from. Might be flour.

[@johnr797]

Sounds like Jamaican patty dough, which is dyed bright yellow with turmeric

[@eveakane6563]

@@johnr797 I've eaten them in a mall here, though I can't say anything about the authenticity.

[@johnr797]

@@eveakane6563 oh I'm just saying the dough might just be dyed and just be regular wheat flour, could be anatto maybe? That's used to dye cheese as well

[@stevelogan5475]

"Rotel" is the brand of diced tomatoes with diced peppers( not hot) that chef John would not mention ?, I do not know why if anyone wanted to know

[@janellegodin2934]

I think chef John may sometimes forget that not everyone watching is American and some brands aren't available everywhere. By knowing the brand, it makes it easier to know substitutions. I do understand that it's easier to not name the name of a brand that is not sponsoring the video.

[@stevelogan5475]

@@janellegodin2934 I agree my friend

[@imightbebiased9311]

At some point I had gotten a craving for empanadas, and no place around here made them, and there weren't any available at the grocery store, so I ended up having to make them myself. I have to say that worked out pretty good. :)

[@TheCreww17]

Goya makes some frozen ones that aren’t too bad, definitely satisfy a craving

[@stacym735]

They look delicious. I have made so many of your recipes with great success; this one is probably going on the list of once I'll try.

[@-Nad13]

hi chef, thanks for the video! In Spain, we make a little hole at the top of the empanadas, as they can explode from the pressure if the ingredients are boiling. Maybe that's the reason you got the leakage on your empanadas. The best empanada you can eat over here is the "empanada gallega" (galician pie) and it's made with green and red peppers, tomato and canned albacore (don't really know what's the exact term in english, in spanish it's "bonito del norte", a kind of tuna). It's one of the best fillings in my opinion, I invite you to try it out next time. Cheers!

[@majoroldladyakamom6948]

Perhaps that's why Chef John instructed us to let the filling cool down, and also instructed us to drain the filling...

[@cfv1984]

La empanada gallega es una tarta de atún. Change my mind

[@-Nad13]

@@majoroldladyakamom6948 the reason to drain the filling is exactly that, yes. If the filling is soggy, the dough will also get soggy in the oven. It is really important that water is not really there, but a "creamy" filling should be fine really. You don't want a dry filling either. Just make a little hole so the steam can easily get out without destroying the dough and you'll get the best of both worlds. As for cooling the filling, it's because the dough is actually pretty fragile if heated. Remember all the butter? that will stop being solid if you get all the hot filling on top of it, so it is important to wait for it to cool. I don't have in my mind another possible reason other than that.

[@-Nad13]

@@cfv1984 el bonito es atún blanco. No es mentira 🤪

[@johnr797]

It's albacore in English too, btw

[@turaydpperkey5992]

thanks so much i always wanted to make something like this (tastes really good

[@darkestserenity6775]

They look just like Cornish pasties thanks for the vid

[@PantherAssaultCannon]

Somehow a moderately complicated recipe with filling and dough and all this stuff seems doable with Chef John.

[@arnoldlira3795]

Make "salpicón." It's a Mexican dish. Basically a pulled/shredded beef salad with a vinaigrette. Usually eaten on tostadas and with bottled hot sauces.

[@S.p.a.c.e.C.o.w.b.o.y]

That's a chicken pasty where I'm from :)

[@jklol3524]

You seem so fun to cook with love the video

[@bessiansnip]

Hello Chef , is it ok if i make them the night before , leave them in the fridge and bake them the next day? Great video they look amazing!!

[@majoroldladyakamom6948]

Not likely. The lower side of the dough will get soggy and fall apart. I would try to assemble all of the separate ingredients, then assemble right before serving? 👍

[@bessiansnip]

It does make a lot of sense yes, sounds like your suggestion would be the best alternative

[@majoroldladyakamom6948]

@@bessiansnip 👍

[@imalec]

@@majoroldladyakamom6948 thanks mom

[@yvonnesimpson5785]

I often make empanadas in big batches. I do all the step except baking and then I freeze them individually (you can wrap each in plastic wrap or put them all on a tray to freeze if you have space). Then, I pull them out of the freezer just to bake - I do not thaw them as it will impact the integrity of the dough. They go from freezer to oven and are delicious!

[@bobby_greene]

You are, after all, the Erik Estrada of your chix empanada

[@michellereed2535]

The Sister Sledge reference totally got me. I saw them at Madison Square Garden in 1979! They opened for the Village People. Thanks for reminding me that im old. Oh.. yea. The Empanadas look DELISH!

[@randyaronvi5346]

that definitely tastes like heaven

[@mariastastykitchen]

Hello my new friend wow what a delicious recipe they turned out absolutely mouthwatering thank you for sharing your yummy recipe with us today and I love the filling and the spices that you use enjoyed the video fully watch thank you for sharing enjoy your family God bless🙏😋💕🌏

[@bradchoq]

local Mexican place serves these covered in 3 cheese white gravy sauce. Which, is also good on the smoked chicken burrito.

[@poshdelux]

Chef! Please make *Chebureki* is made from unleavened dough filled with ground meat, onions and spices, fried in oil. It is a common street food in Russia. ITS SOOOO GOOD 😭

[@r0kus]

Looks delicious, as usual. You mentioned "Lump of Flour" as a potential name for a band. Curiously, there is a popular Japanese band called, "Bump of Chicken", which might even be better for this recipe.

[@tolpacourt]

There is a Japanese band called Frank Chickens en.wikipedia.org/wiki/Frank_Chickens

[@SkywalkerAni]

No joke, I've heard of Bump of Chicken! I forgot about them- they did the opening theme to Tales of the Abyss!

[@benclark3083]

He said lump of dough.

[@BoogieIRL]

8:09 mad me laugh, that dad joke got me.

[@VernBigDaddy]

Here in San Antonio my fav empanadas place serves them with a squeeze bottle of Avocado& Cilantro Salsa. Oh Boy!!!!

[@nitanika1915]

Oh, I make these with sloppy Joe filling. Sometimes I use puff pastry dough when I'm lazy. So good.

[@jaycal1920]

When i make steam buns i found that a good way to remove air pockets is to make a little hole or before totally sealing them, squeeze them in your cupped hands to press and shape them and push all the air out. Might work on these.

[@marylee2732]

You could prolly use fresh pan fried salmon tuna swordfish tilapia shrimps squids king clams abalone mackerel duck beef offals … too. Thanks for for idea. They look 👍

[@raineca]

I came here after watching an other cooking channel lick his fingers for the 3rd time just to cleanse my soul. Thank you for tasting with a spoon!

[@davidchristophercoffin3610]

Hi you got a real lush cooking style...

[@lorieharris2776]

This is so close to the base of my family's recipe for enchiladas, empanadas, and several other wonderful foods. I don't mind sharing a little difference, since it's not one of the "secret" pieces of the recipe. Instead of water, we use a good homemade bone broth. (This isn't because it's fancier or anything, just getting allllllll that good flavor from a waste not, want not way.)