Eva's Chicken Empanadas

eva's chicken empanadas | apt 2b baking co
eva's chicken empanadas | apt 2b baking co
chicken empanadas | apt 2b baking co
chicken empanadas | apt 2b baking co

So many fall cookbooks, so little time! Today's recipe comes from Eva Kosmas Flores, who you may know from her beautiful blog, Adventures in Cooking. She also hosts the dreamiest-looking workshops all over the world that are so beautiful and inspiring. Maybe one day I'll get to join in....This is all to say, that her new book Adventures in Chicken came out last week and it is chock-full of so many (150!) inspiring ideas on how to use everyone's favorite bird, all photographed in Eva's signature moody style. 

I don't talk much about savory food here, which is something I am trying to switch up, so when Eva asked if I'd like to check out her book I totally jumped at the chance - I still made something baked, of course :) There were tons of baked options to choose from, but these cute little empanadas caught my eye, and I'm so glad they did. I have to admit, even as a pie-pro, making the adorable braided edges of traditional empanadas (called the repulse) escaped me a bit...but they puffed up quite a bit in the oven and ended up looking pretty cute if I do say so myself! I served these empanadas room temp with a little non-traditional yogurt sauce spiked with lots of salt, lime, cumin, and chili powder and they were such a satisfying comforting meal. 

There are so many more recipes that I can't wait to explore including lots of appetizers, a galette, a couple of pot pies, casseroles, ways to use less appreciated parts of the bird (like livers and feet), and many ways to roast a bird - all with thoughtful twists that make them feel really special. Congrats Eva, on an amazing accomplishment (developing, styling, and shooting 150 recipes is a gargantuan task) and gorgeous book!

Chicken Empanadas from Adventures in Chicken by Eva Kosmas Flores

makes about 24 empanadas


2 1/2 cups plus 2 tablespoons all purpose flour

1 teaspoon onion powder

pinch kosher salt

1/2 cup lard (I used vegetable shortening)

1 large egg, beaten

4-6 tablespoons vegetable stock 


1 tablespoon extra virgin olive oil

 1 medium hello onion, diced

1 serrano chile, seeded and diced

2 garlic cloves, minced

1/2 pound boneless, skinless chicken thighs, finely chopped

1/2 teaspoon cumin

1/2 teaspoon kosher salt

1/4 teaspoon ancho chile powder

1/4 teaspoon freshly cracked black pepper

2 hard-boiled eggs, peeled and diced

1 egg, beaten with 1 teaspoon water

For the dough, in a large bowl mix together the flour, onion powder, and salt until combined. Add the lard and pinch it with your fingers until a crumbly sand-like mixture forms. Add the egg an knead into the dough. Add the vegetable stock, 1 tablespoon at a time kneading until a smooth dough forms. Cover and refrigerate for 10 minutes or up to 2 days.

For the filling, heat the olive oil in a large frying pan over medium heat. Add the onion, chile, and garlic and cook, stirring occasionally until softened and the onion becomes slightly translucent, about 4 minutes. Add the chicken, cumin, salt, chile powder, and pepper and stir to combine. Cook, stirring every 2 minutes until the chicken is just cooked through 8-10 minutes. Remove from the heat, stir in the eggs, and let cool to room temperature.

Preheat the oven to 375ºF.

Roll out the dough on a clean and lightly floured work surface until it is about 1/8-inch thick. Use a 4-inch circular cutter to cut one dough round. Spoon about 1 heparin teaspoon of the filing onto the bottom half of the round. Dip your finger in a glass of water and trade it around the edge of the top half of the dough. Fold it over the bottom half and press the edges together to seal.

To create the repulse (the braided-looking edge) start at one corner of the sealed empanada and fold the corner up over the top, pinching it together with the top once you fold it. Repeat this again with the new corner that formed at the base of the last fold and continue until sealed all the way along the edge. Place the empanada on a baking sheet. If you don't want to to the repulse, you can press the edges together to seal then roll the sealed edge towards the filling to make the seal more secure.

Repeat with the remaining ingredients, spacing the empanadas about 2-inches apart on the baking sheet. This may take some time, so I recommend keeping a kitchen towel over the rolled-out dough to keep it from drying out and becoming unpliable. Brush the empanadas with egg wash and bake for 25 to 30 minutes, until puffy and golden. Let cool for 30 minutes before serving.

Whole Wheat Flatbreads with Spring Vegetables

whole wheat flatbreads with spring vegetables | apt 2b baking co
whole wheat flatbreads with spring vegetables | apt 2b baking co

It finally got warm enough for the cherry blossoms in my neighborhood to pop. I was getting worried for a while there, because even though we had such a mild and weird winter it felt like it might never happen...but it did, just like it does every year. My body always forgets that Spring doesn't really hit the east coast until late April.

whole wheat flatbreads with spring vegetables | apt 2b baking co

With all of those first blossoms come the first spring veggies too - delicate green things like spring onions, chives and asparagus, of course are at the market now. Just a couple of more weeks until rhubarb, fingers crossed. This recipe utilizes all of those delicious fresh green veggies, on a wholesome crust made with white whole wheat flour. 

You all know that I love baking with whole grains, so I was thrilled when King Arthur Flour approached me about partnering on this post to share a recipe made with their White Whole Wheat Flour. White Whole Wheat is milder in flavor and texture than traditional whole wheat and can be used as a 1:1 substitute in any recipe that calls for whole wheat flour, and can replace up to 50% of all purpose flour in most recipes. 

whole wheat flatbreads with spring vegetables | apt 2b baking co

Flatbreads like these guys are a perfect way to use a white whole wheat crust because its light toasty flavor doesn't overwhelm the delicate flavors of Spring's first veggies. You can also customize and use your favorite veg as toppings on this super versatile dough. I like to top the baked flatbreads with some cool, soft ricotta and a sprinkle of crisp radishes and thinly sliced green onions for a little freshness and crunch too. Definitely don't skip that part. 

whole wheat flatbreads with spring vegetables | apt 2b baking co
whole wheat flatbreads with spring vegetables | apt 2b baking co

Thank you to King Arthur for sponsoring this post, and sending me some fun products to help make it happen like: White Whole Wheat FlourDough Doubler - I can’t believe I didn’t have one of these before, it is so handy for yeast doughsActive Dry YeastParchment Paper Sheets - when you go through miles of parchment paper like me, these sheets are such a timesaver!

King Arthur White Whole Wheat Flour is Identity Preserved, which means that it is trackable from field to flour and the grains are raised using sustainable practices, which all get two thumbs up from me. To learn more about how to incorporate King Arthur’s White Whole Wheat flour in to your baking check out this handy guide.  


Makes 2 10-inch flatbreads

You could certainly make this dough 100% whole wheat, but I like to add just a bit of all purpose flour. Use any thinly sliced Spring veggies you like here, but I like the balance of a couple of cooked veggies and a couple of fresh ones added at the end. And a little food stylist tip I learned from my pal Carrie: To make pretty curled bits of green onion like the ones pictured, slice green onions very thinly then soak them in a bowl of ice water for about 10 minutes. They will curl right up!


3/4 cup water at 110ºF

1 teaspoon active dry yeast

3 tablespoons extra-virgin olive oil

1 1/2 cups (195g) King Arthur White Whole Wheat Flour

1/2 cup (65g) King Arthur All Purpose Flour

3/4 teaspoon kosher salt


1/2 cup grated gruyere cheese

1 cup thinly sliced radicchio

1/2 pound thin asparagus stalks, ends trimmed

1/2 cup high quality whole milk ricotta

1/4 cup thinly sliced radishes

2 green onions or spring onions, thinly sliced

salt and pepper

olive oil

Stir the warm water and yeast together  in a measuring cup or small bowl. Let sit until foamy, 3-5 minutes.

Whisk the flours and salt together in a 2 quart storage container with a lid. Add the foamy yeast mixture and olive oil and mix together until well combined, scrape any dough that is stuck to the sides of the container. The dough will be soft and sticky at this point, add a bit of extra water if necessary. Form the dough into a uniform ball in the center of the bowl.

Cover the bowl with the lid, but do not snap it on, alternately make the dough in a bowl and cover with plastic wrap. Keep the dough in a warm spot until the dough has roughly doubled in size, about 2 hours. 

Just before you are ready to bake preheat your oven to 425ºF and toss the sliced radicchio and asparagus with olive oil, salt, and pepper. Lightly oil a baking sheet with olive oil.

Divide the dough into 2 pieces and stretch each piece into a thin oval, about 10 inches long, on the baking sheet. If the dough resists stretching, let it rest for a few minutes, then stretch again. Divide the radicchio and asparagus between the two pieces of dough and sprinkle the gruyere over the top.

Bake until the crust is golden and the cheese is melted, 15-25 minutes. Transfer the flatbreads to a serving board, then dollop the ricotta over the top. Finally, sprinkle the radishes and green onions over the top and sprinkle with salt and pepper to taste. Slice and serve immediately.

whole wheat flatbreads with spring vegetables | apt 2b baking co