Empanadillas de Pollo y Cebolla
Flaky pastry pockets filled with shredded chicken, onions, and a hint of citrus. This puerto rican-inspired soups ready in about 60 minutes pairs flour, cold and cubed butter, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 calories and feeds 12, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups flour
- 1/2 cup, cold and cubed butter
- 3 tbsp water
- 1 lb, shredded and cooked chicken
- 1 medium, finely chopped onion
- 1 tbsp lemon juice
- to taste salt
- to taste pepper
- 1, beaten for egg wash egg
Instructions
- Step 1: In a food processor, combine 2 cups flour and 1/2 cup cold butter. Pulse until the mixture resembles coarse crumbs. Gradually add 3 tbsp water, processing until a dough forms.
- Step 2: Divide dough into 12 portions, roll each into a 1/4-inch thick circle, and cut into 12 triangular wedges.
- Step 3: In a skillet, sauté 1 chopped onion with 1 tbsp lemon juice, 1/4 tsp salt, and 1/4 tsp pepper for 5 minutes until tender.
- Step 4: Mix 1 lb shredded chicken with the onion mixture. Spoon 1/4 cup filling into each dough triangle, fold sides over filling, and crimp edges closed.
- Step 5: Brush with beaten egg wash and fry in hot oil until golden and crispy, 3-4 minutes per side. Serve warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Empanadillas de Pollo y Cebolla take to make?
Total time is about 60 minutes (40 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Empanadillas de Pollo y Cebolla?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep flour from drying out.
Can I substitute ingredients in Empanadillas de Pollo y Cebolla?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Empanadillas de Pollo y Cebolla for a different number of people?
The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Empanadillas de Pollo y Cebolla?
Puerto Rican soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★☆☆☆
Followed exactly and it was underwhelming. Maybe my expectations were too high.
