If you have ever craved a snack that manages to be both comforting and exciting, let me introduce you to the magical world of Chicken Empanadas (Golden, Flaky Pastries) Recipe. These delightful pastries are a beautiful marriage of tender, seasoned chicken filling wrapped in a buttery, flaky crust that turns golden to perfection. Each bite offers a satisfying crunch followed by a savory burst of flavors that feels like a warm hug on a plate. Whether you’re serving them at a casual get-together or as a special treat for family dinner, these empanadas will bring smiles to everyone around the table and might just become your new favorite go-to recipe.
Ingredients You’ll Need
Getting ready to make Chicken Empanadas (Golden, Flaky Pastries) Recipe is wonderfully simple with a handful of essential ingredients that each play a crucial role. The freshness, spices, and textures come together seamlessly, ensuring your empanadas are flavorful, flaky, and beautifully comforting.
- 2 cups cooked chicken, shredded: The hearty and juicy protein star of the filling.
- 1 small onion, finely chopped: Adds a subtle sweetness and aromatic base when sautéed.
- 1 red bell pepper, finely chopped: Brings a pop of color and a sweet, crisp texture.
- 2 cloves garlic, minced: Injects a warm, pungent kick that balances the flavors perfectly.
- 1 tsp ground cumin: Imparts a warm, earthy undertone to the filling.
- 1 tsp chili powder: Adds a gentle heat without overpowering the taste.
- 1 tsp paprika: Brings a smoky depth that elevates the overall flavor profile.
- Salt and black pepper to taste: Essential seasonings to enhance every ingredient.
- 2 tbsp chopped fresh cilantro (optional): Offers a fresh, herbal brightness that livens the filling.
- 1/2 cup shredded cheese (optional): Melts beautifully for added richness and gooey texture.
- 2 tbsp olive oil or vegetable oil: Helps soften the veggies and enrich the filling’s mouthfeel.
- 2 1/2 cups all-purpose flour: Forms the sturdy yet tender base of the pastry dough.
- 1 tsp salt: Balances the dough’s flavor and brings out the buttery notes.
- 1 cup unsalted butter, cold and cubed: The secret to that flaky, tender crust everyone loves.
- 1/4-1/2 cup cold water: Used sparingly to bring the dough together without losing flakiness.
- 1 egg, beaten (for egg wash): Creates a gorgeous, golden sheen on the baked empanadas.
How to Make Chicken Empanadas (Golden, Flaky Pastries) Recipe
Step 1: Prepare the Filling
The first step is all about building layers of delicious flavor. Start by sautéing the finely chopped onion, red bell pepper, and minced garlic in olive oil until they soften and release their natural sweetness. This fragrant base is what gives the filling depth and balances the spices.
Next, stir in your shredded cooked chicken along with the cumin, chili powder, paprika, salt, and pepper. Cook everything together just until heated through, allowing the spices to meld beautifully. Removing from heat, fold in the fresh cilantro and shredded cheese if you desire a luscious creaminess. Set this mixture aside to cool while you prepare the dough.
Step 2: Make the Dough
To achieve those golden, flaky pastries, the dough is your canvas. Combine the all-purpose flour and salt in a bowl, then cut in the cold, cubed butter. The key to a flaky pastry is in the butter’s coldness and how it melts into the flour, creating tender layers.
Gradually sprinkle cold water over the mixture, stirring gently until the dough just begins to clump together. Overworking the dough is a no-go if you want the perfect texture. Once formed, gather the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. This resting period makes rolling out effortless and helps keep the crust flaky.
Step 3: Assemble the Empanadas
When your dough has rested, it’s time for the fun part. Roll it out to about 1/8-inch thickness on a lightly floured surface. Using a round cutter, cut circles from the dough—these will be your empanada shells. It’s wonderful how quickly this process goes, and the dough stays smooth and elastic as you work.
Place a generous spoonful of the cooled chicken filling in the center of each circle. Fold the dough over to encase the filling, creating a half-moon shape. Press the edges firmly to seal the empanadas and crimp them with the tines of a fork for that classic look and extra security.
Arrange your empanadas on a baking sheet lined with parchment paper and brush each with the beaten egg. This step will give them that irresistible glossy golden finish once baked.
Step 4: Bake to Perfection
Pop your tray of empanadas into a preheated oven and bake until the shells are beautifully golden and irresistibly flaky. As the aroma fills your kitchen, get ready to experience the perfect blend of crisp pastry and savory filling. Let the empanadas cool just a bit before digging in so the filling sets slightly—this makes every bite a juicy, delicious experience.
How to Serve Chicken Empanadas (Golden, Flaky Pastries) Recipe
Garnishes
A simple sprinkle of fresh chopped cilantro or a dollop of tangy sour cream can elevate your Chicken Empanadas (Golden, Flaky Pastries) Recipe to the next level. Freshly sliced jalapeños or a squeeze of lime can add a playful zest that balances the rich, buttery crust. These little touches bring brightness and contrast that make each bite even more memorable.
Side Dishes
Pairing your empanadas with vibrant, fresh sides can round out the meal beautifully. A crisp green salad with a citrus vinaigrette or a bowl of black beans and rice adds body and complements the savory pastries. For something cool and creamy, a side of guacamole or a fresh tomato salsa offers a refreshing counterpoint to the warm filling.
Creative Ways to Present
For a festive gathering, arrange the empanadas on a wooden board garnished with colorful bell pepper slices, olives, and fresh herbs. You can also place them in individual mini baskets lined with decorative paper to make serving easy and elegant. Inviting friends or family to dip them into various sauces creates an interactive, fun food experience everyone will enjoy.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Empanadas (Golden, Flaky Pastries) Recipe keep very well when stored properly. Place cooled empanadas in an airtight container and refrigerate for up to 3 days. This way, you can enjoy the flavors again without sacrificing texture too much—just give them a quick reheat to bring back that flaky charm.
Freezing
If you want to prepare ahead or save some for later, these empanadas freeze beautifully. Freeze them on a baking sheet until solid, then transfer to a freezer-safe container or bag for up to 2 months. When the craving hits, bake them directly from frozen, adding a few extra minutes to the baking time, so they heat thoroughly and maintain their crispiness.
Reheating
To reheat, avoid the microwave if possible as it can make the crust soggy. Instead, warm your empanadas in a preheated oven at 350°F (175°C) for about 10-15 minutes or until heated through and crisp. This method revives the delicate flakiness of the pastry and keeps your filling perfectly juicy.
FAQs
Can I use different meats in this Chicken Empanadas (Golden, Flaky Pastries) Recipe?
Absolutely! While chicken is the classic choice here, you can easily substitute beef, pork, or even a vegetarian filling with beans and veggies. Just adjust seasoning and cooking times accordingly.
Is it possible to make the dough without butter?
Butter is key for the flaky texture, but you can use shortening or a mix of butter and lard for variation. Each fat will subtly change the final texture, so experiment to find your favorite.
How do I know when the empanadas are done baking?
Look for a golden-brown crust all over and a delicious aroma wafting through your kitchen. The edges will be crisp, and the filling piping hot inside.
Can I prepare the filling in advance?
Yes! The filling can be made ahead and refrigerated for up to 24 hours. Make sure it’s fully cooled before assembling the empanadas to avoid soggy dough.
What sauces go best with Chicken Empanadas (Golden, Flaky Pastries) Recipe?
Traditional salsa, guacamole, or a creamy chipotle sauce all complement the rich yet savory filling wonderfully. Feel free to experiment with your favorite dips for variety.
Final Thoughts
There’s something truly special about biting into a warm, flaky empanada that’s filled with perfectly seasoned chicken. This Chicken Empanadas (Golden, Flaky Pastries) Recipe is a shining example of comfort food done right, combining simple ingredients with thoughtful technique to create a truly satisfying treat. I hope you give these a try soon—they’re perfect for sharing, celebrating, or simply indulging in a little homemade joy.
Print
Chicken Empanadas (Golden, Flaky Pastries) Recipe
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Latin American
Description
These Chicken Empanadas are golden, flaky pastries filled with a savory mixture of shredded chicken, sautéed vegetables, and spices. Perfectly spiced and baked to crisp perfection, they make a delicious appetizer or main dish ideal for sharing at gatherings or enjoying as a comforting snack.
Ingredients
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 to 1/2 cup cold water
- 1 egg, beaten (for egg wash)
Instructions
- Prepare the Filling: Heat oil in a pan over medium heat. Sauté the finely chopped onion, red bell pepper, and minced garlic until softened and fragrant, about 5-7 minutes. Add the shredded cooked chicken along with ground cumin, chili powder, paprika, salt, and black pepper. Stir well and cook until the mixture is heated through, about 3-5 minutes. Remove from heat, then stir in fresh cilantro and shredded cheese if using. Set the filling aside to cool completely.
- Make the Dough: In a large mixing bowl, combine the all-purpose flour and salt. Add the cold, cubed unsalted butter. Using your fingers or a pastry cutter, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces. Gradually add cold water, starting with 1/4 cup and adding more as needed, mixing gently until the dough just comes together. Avoid overworking. Knead lightly to form a cohesive dough, shape into a disk, wrap in plastic wrap, and refrigerate for 30 minutes to rest.
- Assemble the Empanadas: On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Using a round cutter (about 4-5 inches in diameter), cut out circles of dough. Place a spoonful of the cooled chicken filling in the center of each circle. Fold the dough over to form a half-moon shape. Press the edges together and seal them by pressing with a fork to create a decorative edge. Arrange the assembled empanadas on a parchment-lined baking sheet.
- Apply Egg Wash and Bake: Brush the tops of the empanadas with beaten egg to give them a golden color when baked. Preheat the oven to 375°F (190°C). Bake the empanadas in the preheated oven for 25-30 minutes or until they are golden brown and flaky.
- Cool and Serve: Once baked, remove the empanadas from the oven and let them cool for a few minutes. Serve warm with dipping sauces such as salsa, guacamole, or sour cream for an added burst of flavor.
Notes
- Ensure the filling is completely cooled before assembling to prevent the dough from becoming soggy.
- For a spicier version, add finely chopped jalapeños or a pinch of cayenne pepper in the filling.
- Empanadas can be frozen before baking; place them on a tray to freeze individually, then store in an airtight container for up to 2 months.
- Brush with egg wash for a shiny, golden crust; for a dairy-free option, use milk or oil instead.
- Serve with your favorite dipping sauces like salsa verde, guacamole, or a spicy aioli.
