Chicken and Eggplant Empanadas

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These Empanadas de Pollo con Berenjena marry the comforting crispness of golden pastry with a richly seasoned, tender chicken and silky eggplant filling. Originating from Latin American and Mediterranean traditions, empanadas are hand-held pies that have traversed continents, adapting flavors to local tastes. In this version, juicy pieces of chicken are sautéed with garlic and spices, then combined with soft, caramelized eggplant and sweet, slow-cooked onion. Encased in a paprika-infused dough, each empanada bakes to a perfect crunch with a creamy, flavorful interior. Whether served as an appetizer, snack, or main course, these empanadas impress with minimal effort and maximum flavor, making them a triumph for both home cooks and entertaining.

Cooking Time

Preparation: 30 minutes
Dough Resting: 15 minutes
Filling Cooking: 20 minutes
Assembly: 20 minutes
Baking: 30–35 minutes
Total: 1 hour 55 minutes

Ingredients

Filling:

3 tbsp olive oil, divided
2 garlic cloves, minced
450 g chicken (breast or thigh), cut into small pieces

Salt and freshly ground black pepper, to taste
2 large eggplants (about 700 g total), peeled and diced
250 g caramelized onion (store-bought or homemade)

½ tsp ground cumin
1 tbsp all-purpose flour
4 tbsp milk

Dough:

200 ml water

200 ml olive oil (or neutral oil)
½ tbsp sweet paprika
500 g all-purpose flour

8 g fine salt (≈½ tbsp)

Assembly & Finishing:

1 egg, beaten (for egg wash)
Additional olive oil for drizzling
Parchment paper for baking

Step-by-Step Cooking Directions

Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add minced garlic and cook just until fragrant, about 30 seconds.
Add the chicken pieces in a single layer; season with salt and pepper. Sauté until no longer pink and lightly golden—about 5–6 minutes. Transfer to a plate and set aside.
In the same skillet, add remaining 1 tbsp oil. Stir in diced eggplant, season lightly with salt, and cook covered over medium heat for 10 minutes, stirring occasionally, until very tender.

Create a well in the center of the eggplant, add the caramelized onion, and warm for 2 minutes. Mix in the reserved chicken and any accumulated juices. Season with cumin, then sprinkle the flour over the mixture. Stir for 1 minute to eliminate raw flour taste.
Pour in the milk, stirring constantly to achieve a cohesive, slightly creamy filling. Cook 3 more minutes, taste, and adjust salt or pepper as needed. Remove from heat and let cool to room temperature.
While the filling cools, prepare the dough. In a saucepan over medium heat, combine water, oil, and paprika. Stir and bring just to a boil, then immediately remove from heat.

Place the flour and salt in a heatproof bowl. Pour the hot oil mixture over the flour and stir with a wooden spoon until a rough dough forms. When cool enough to handle, knead in the bowl for 2–3 minutes to a smooth, non-sticky dough. Cover with a clean cloth and let rest for 15 minutes.
Divide the dough into 12 equal portions (≈60 g each). Roll each into a ball and place on a parchment-lined work surface.
On greased or parchment-lined plastic, flatten each ball into a 14 cm disk using a rolling pin or the base of a flat pan, working between two layers of plastic to prevent sticking.

Spoon about 2 tbsp of cooled filling into the center of each disk. Fold the dough over to form a half-moon. Seal by pressing edges firmly—no water or egg wash is needed for sealing.
Transfer empanadas to a baking sheet lined with parchment. Brush each with beaten egg and drizzle lightly with olive oil. Preheat oven to 190 °C (375 °F) with top and bottom heat.
Bake for 30–35 minutes, until the pastry is deeply golden and crisp. Remove and cool on a wire rack for 5 minutes before serving—empanadas may be enjoyed warm or at room temperature.

Nutritional Information

Per empanada (12 pieces total):

Calories: 295 kcal

Protein: 12 g
Total Fat: 17 g
- Saturated Fat: 3 g

Carbohydrates: 22 g
- Dietary Fiber: 2 g
- Sugars: 2 g

Sodium: 340 mg
Cholesterol: 35 mg

Origins and Popularity of the Recipe

Empanadas trace back to Spain’s Galicia region, where “empanar” meant to wrap in bread. Brought to Latin America by colonists, they evolved with local fillings—beef in Argentina, seafood in coastal areas, and chicken or vegetables elsewhere. The addition of Mediterranean eggplant reflects fusion influences from Middle Eastern immigrants to Latin America. Today, chicken and eggplant empanadas are staples at street fairs, family gatherings, and tapas bars across Spain and the Americas, beloved for their portability and flavorful fillings.

Reasons Why You’ll Love This Recipe

Delightfully hand-held and shareable.
The filling is creamy yet well-structured—no soggy bottoms.

Prep and assembly can be done ahead; bake just before serving.
Custom spices allow you to adjust heat and aroma.
Satisfies both comfort-food cravings and gourmet appetites.

Health Benefits

Eggplants supply fiber, antioxidants, and phytonutrients like nasunin, linked to brain health. Lean chicken delivers high-quality protein without excessive saturated fat. Garlic and onions support heart health, while moderate olive oil contributes monounsaturated fats. The use of yogurt in fillings or as a dip adds probiotics and calcium. Portion control—in single-serving empanadas—helps manage caloric intake while indulging.

Serving Suggestions

Serve these empanadas with:

A side of tangy yogurt-mint dip or salsa verde.
A crisp cabbage-apple slaw dressed in lime vinaigrette.

Pickled red onions or giardiniera for acidity.
A bowl of hearty tomato-pepper soup.

Common Mistakes to Avoid

Overfilling disks, which can cause filling to leak.

Rolling dough too thin, leading to tears during folding.
Baking at too high a temperature—pastry browns before filling heats through.
Skipping par-boiling eggplant—uncooked eggplant remains spongy and stovepan interior becomes watery.

Pairing Recommendations

Wine: A light Tempranillo or dry Rosé enhances herbaceousness.
Beer: A crisp Lager or Pilsner cuts through oiliness.
Non-alcoholic: Sparkling citrus-infused water or iced hibiscus tea balances savory warmth.

Cooking Tips

Use equal-sized dough portions for uniform baking.
Keep filling chilled before assembly to prevent dough from becoming slack.
Seal edges firmly but gently to maintain a neat half-moon shape.

Rotate baking sheets midway for even browning in home ovens.

Similar Recipes to Try

Empanadas de Carne: Beef with olives, raisins, and paprika.
Empanadillas de Queso y Espinacas: Cheese and spinach turnovers.

Pastelitos de Yuca con Pollo: Cassava-wrapped chicken pockets.
Börek: Turkish phyllo pastries filled with cheese or meat.

Variations to Try

Spicy Chorizo Twist: Substitute half the chicken for diced chorizo and add smoked paprika.

Vegetarian Delight: Replace meat with sautéed mushrooms, zucchini, and chopped walnuts.
Cheesy Center: Incorporate small cubes of melting cheese (queso Oaxaca or mozzarella) into the filling.
Green Herbed: Fold chopped cilantro and parsley into both filling and dough for freshness.

Ingredient Spotlight

Adjika seasoning, traditionally from the Caucasus, features dried red peppers, garlic, herbs, and spices. Its warm heat and aromatic profile deepen the flavor of meat fillings. You can find it in specialty stores or make a quick blend of smoked paprika, garlic powder, chili flakes, coriander, and salt.

Conclusion

These Empanadas de Pollo con Berenjena exemplify the magic of simple ingredients transformed into a feast for the senses. Their crisp, paprika-tinted crusts yield to juicy, aromatic chicken and tender eggplant interiors that melt in your mouth. Versatile enough for appetizers, lunches, or main courses, and easily scaled, they invite experimentation with spices and fillings. Make a batch for your next gathering and watch them vanish—proof that hand-held comfort food never goes out of style.

Frequently Asked Questions (FAQ)

Can I freeze assembled empanadas before baking?
Yes—freeze on a tray until firm, transfer to a bag, and bake from frozen, adding 5–7 minutes to the baking time.
What dough substitutions work?
Use store-bought empanada or pie dough, or make gluten-free dough with a 1:1 flour blend.

How do I prevent a soggy bottom?
Ensure eggplant is well-drained, par-boil slices, and use parchment or a perforated tray for airflow.
Can I swap chicken for another protein?
Ground beef, lamb, or even minced mushrooms and lentils are excellent alternatives.
How do I reheat leftovers?
Reheat in a 180 °C oven for 8–10 minutes to restore crispness; avoid microwave for best texture.

Is empanada dough vegan?
This dough is vegan (no eggs or dairy); just use water, oil, and flour.
What’s the best way to shape empanadas without tears?
Roll dough evenly, handle gently, and seal with light but firm pressure—avoid overworking edges.
How do I adjust spice levels?
Increase or reduce adjika, add fresh chilies to filling, or serve with spicy salsas.
Can I add cheese to the filling?
Yes—fold in grated melting cheese for a gooey center.
How long do leftover empanadas keep?
Store in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.