Description
These Chicken Empanadas are golden, flaky pastries filled with a savory mixture of shredded chicken, sautéed vegetables, and warm spices. Perfectly baked to a crisp finish, they make an excellent appetizer or snack, offering a delightful combination of tender chicken filling and a buttery, flaky crust.
Ingredients
Scale
Filling
- 2 cups cooked chicken, shredded
- 1 small onion, finely chopped
- 1 red bell pepper, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp paprika
- Salt and black pepper to taste
- 2 tbsp chopped fresh cilantro (optional)
- 1/2 cup shredded cheese (optional)
- 2 tbsp olive oil or vegetable oil
Dough
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 cup unsalted butter, cold and cubed
- 1/4 – 1/2 cup cold water
- 1 egg, beaten (for egg wash)
Instructions
- Prepare the Filling: In a skillet, heat the oil over medium heat. Sauté the finely chopped onion, red bell pepper, and minced garlic until they become soft and fragrant, about 5 minutes.
- Add Spices and Chicken: Add the shredded cooked chicken to the skillet along with ground cumin, chili powder, paprika, salt, and black pepper. Stir well and cook until the filling is heated through and the spices are well incorporated, approximately 3-4 minutes.
- Cool Filling: Remove the skillet from heat. Stir in chopped fresh cilantro and shredded cheese if using. Transfer the filling to a bowl and let it cool completely while preparing the dough.
- Make the Dough: In a large mixing bowl, whisk together the all-purpose flour and salt. Add the cold cubed butter to the flour mixture. Using a pastry cutter or fingers, cut the butter into the flour until the mixture resembles coarse crumbs.
- Add Water and Form Dough: Gradually add cold water, starting with 1/4 cup, and mix until the dough just forms. Add more water as needed to bring the dough together without making it sticky.
- Knead and Chill Dough: Turn the dough onto a lightly floured surface and knead gently a few times to bring it fully together. Wrap the dough in plastic wrap and refrigerate for 30 minutes to firm up the butter and relax the dough.
- Roll and Cut Dough: Once chilled, roll the dough out on a floured surface to about 1/8-inch thickness. Use a round cutter or a small bowl to cut out circles roughly 4-5 inches in diameter.
- Fill and Seal Empanadas: Place a spoonful of cooled chicken filling in the center of each dough circle. Fold the dough over to create a half-moon shape. Press the edges together to seal, then crimp with a fork to ensure they are secure.
- Prepare for Baking: Arrange the empanadas on a baking sheet lined with parchment paper. Brush the tops with beaten egg wash to give a shiny golden finish.
- Bake and Serve: Bake the empanadas in a preheated oven at 375°F (190°C) for 25-30 minutes, or until golden brown and flaky. Let them cool for a few minutes before serving with your choice of dipping sauces such as salsa or guacamole.
Notes
- You can substitute the chicken with shredded beef or vegetables for a different variation.
- If you want a spicier filling, add some chopped jalapeños or a dash of hot sauce.
- Make sure the butter and water are very cold when making the dough to achieve a flaky crust.
- Chilling the dough is essential to prevent shrinking and to maintain the texture.
- Empanadas can be frozen after assembling; bake directly from frozen adding a few extra minutes to the baking time.
