Oven-Baked Empanadas with Chicken Stew

  • Yield:

    8 servings

  • Total Time:

    45 mins

  • Prep Time:

    15 mins

  • Cook Time:

    30 mins


  • 3 cups all-purpose flour
  • ¼ teaspoon salt
  • 3 tablespoons Mazola® Corn Oil
  • ½ cup warm water
Chicken Stew:
  • 2 chicken breasts
  • 1 teaspoon Mazola® Corn Oil
  • ½ of an onion, chopped
  • 2 jalapeños, chopped
  • 1 cup water
  • 1 tablespoon tomato bouillon
  • 1 teaspoon garlic powder
For putting the empanadas together:
  • 8 ounces shredded Mexican cheese blend
  • 1 egg, beaten (for egg wash)


  1. Combine all dough ingredients and mix well until a thick dough forms.
  2. Let the dough rest for 30 minutes while covered.
Chicken stew:
  1. Boil chicken in water. Once the chicken is cooked, shred it using two forks.
  2. Add the chicken back to the sautée pan with the Mazola® Corn Oil. Add onion and jalapeño along with 1 cup of water, tomato bouillon and garlic powder and then sautée until onions are tender.
Putting it all together
  1. Preheat the oven to 350°F.
  2. Divide dough into desired empanada size and fill with chicken and cheese. Seal the edges of the empanada and place on a baking sheet leaving space between each (baking sheet can be lined with parchment paper).
  3. Brush the tops with egg wash.
  4. Bake for 20 minutes or until golden brown. Enjoy!

The inspiration for my Empanadas recipe definitely comes from my grandma. It’s a recipe close to my heart because she would encourage my family and I to gather around the kitchen table to prepare interactive dishes like this one.

By Sabdi Almaguer of @Sizzling_WithSabdi