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
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 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.
