If you’re craving a dish that combines crispy, buttery crust with a savory, flavorful filling, look no further than this Golden Chicken Empanadas with Flaky Pastry Recipe. Each empanada bursts with tender shredded chicken seasoned perfectly with aromatic spices, wrapped in a tender and flaky pastry that bakes to a gorgeous golden brown. Whether you’re serving these for a family gathering or a cozy night in, these empanadas are pure comfort food magic that never fails to bring smiles and satisfied appetites.
Ingredients You’ll Need
Creating this Golden Chicken Empanadas with Flaky Pastry Recipe requires simple, wholesome ingredients that each bring their own special touch to the final dish. From the tender chicken to the buttery pastry and fragrant spices, every element plays an important role in balancing taste, texture, and that inviting color.
- 2 cups cooked chicken, shredded: The star protein that’s juicy and full of flavor.
- 1 small onion, finely chopped: Adds subtle sweetness and depth.
- 1 red bell pepper, finely chopped: Brings a fresh crunch and vibrant color.
- 2 cloves garlic, minced: Infuses a warm, aromatic punch.
- 1 tsp ground cumin: Provides an earthy, smoky undertone.
- 1 tsp chili powder: Adds a gentle heat that’s just right.
- 1 tsp paprika: Enhances the color and subtle smoky flavor.
- Salt and black pepper to taste: Essential friends balancing all flavors.
- 2 tbsp chopped fresh cilantro (optional): Adds a refreshing, herby brightness.
- 1/2 cup shredded cheese (optional): Melts deliciously to bind the filling with richness.
- 2 tbsp olive oil or vegetable oil: For sautéing and melding flavors.
- 2 1/2 cups all-purpose flour: Foundation for the perfectly flaky dough.
- 1 tsp salt: Seasoning the dough to perfection.
- 1 cup unsalted butter, cold and cubed: The secret to that irresistibly flaky crust.
- 1/4-1/2 cup cold water: Brings the dough together with just the right moisture.
- 1 egg, beaten (for egg wash): Gives your empanadas that gorgeous golden sheen.
How to Make Golden Chicken Empanadas with Flaky Pastry Recipe
Step 1: Sauté the Vegetables
Start by heating the olive oil in a skillet over medium heat. Toss in the finely chopped onion, red bell pepper, and minced garlic. Cook gently until everything softens and the aromas fill your kitchen, about 5 minutes. This base forms a deliciously fragrant and flavorful beginning to our filling.
Step 2: Add the Chicken and Spices
Next, stir in your shredded chicken, ground cumin, chili powder, paprika, salt, and black pepper. Mix everything well and let it cook through for a few minutes to marry the flavors beautifully. This step ensures your filling is bursting with warmth and a little smoky sweetness that makes these empanadas unforgettable.
Step 3: Finish the Filling and Cool
Off the heat, fold in the chopped cilantro and shredded cheese if you’re using them. The cilantro adds a bright freshness while the cheese melts to a luscious softness inside. Set the filling aside and let it cool fully—this will help when it’s time to assemble your empanadas and keep that flaky crust intact.
Step 4: Make the Flaky Pastry Dough
In a large bowl, combine the all-purpose flour and salt. Using a pastry cutter or your fingertips, incorporate the cold, cubed butter until the mixture resembles coarse crumbs. This cold butter is key—it creates steam during baking which separates dough layers, giving you that signature flakiness.
Step 5: Form and Chill the Dough
Gradually add cold water, mixing with a fork or your hands until the dough just comes together. Be careful not to overwork it; a gentle touch keeps the dough tender. Shape it into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to relax the gluten and chill the butter once more.
Step 6: Roll Out and Fill
On a lightly floured surface, roll the dough out to about 1/8-inch thickness. Using a round cutter or a large glass, cut circles around 4-5 inches in diameter. Place a spoonful of the cooled chicken filling into the center of each circle. Fold the dough over to form a half-moon shape and press the edges firmly with a fork to seal them shut. This not only keeps the filling secure but creates a charming crimped edge.
Step 7: Bake to Golden Perfection
Transfer your empanadas to a baking sheet lined with parchment paper. Brush the tops generously with the beaten egg. This simple step encourages that irresistible golden hue and a slight sheen. Bake in a preheated oven at 375°F (190°C) for about 25-30 minutes or until the crust is beautifully golden and flaky. The scent that will fill your kitchen? Absolutely mouthwatering.
Step 8: Cool and Enjoy
Let the Golden Chicken Empanadas with Flaky Pastry Recipe cool for a few minutes after baking—this resting time helps the filling set slightly, making them easier to eat and keeping all that juicy goodness inside. Then, dig in and savor every flaky, flavorful bite!
How to Serve Golden Chicken Empanadas with Flaky Pastry Recipe
Garnishes
Simple garnishes can elevate these empanadas beautifully. A sprinkle of chopped fresh cilantro or a dollop of cool sour cream adds freshness and a creamy contrast to the crispy, spiced filling. You can also serve with lime wedges on the side to brighten each bite with a splash of zesty citrus.
Side Dishes
To make a complete meal, pair your empanadas with vibrant sides. A fresh mixed green salad tossed with a tangy vinaigrette balances the richness perfectly, while black beans and rice create a hearty, comforting complement. For a fun twist, serve with guacamole or a smoky chipotle salsa for dipping.
Creative Ways to Present
If you’re hosting a party or want to add a bit of flair, try arranging your Golden Chicken Empanadas with Flaky Pastry Recipe on a rustic wooden board with colorful dipping sauces in small bowls. You can even transform them into bite-sized appetizers by cutting the dough circles smaller and using a little less filling, perfect for finger foods and sharing.
Make Ahead and Storage
Storing Leftovers
Leftover empanadas are a real treat to enjoy later. Store them in an airtight container in the refrigerator where they will keep nicely for up to 3 days. This makes them perfect for quick lunches or snacks during the week.
Freezing
You can freeze uncooked or baked empanadas to save time on busy days. Lay them out on a baking sheet in a single layer and freeze until solid, then transfer to a freezer-safe bag or container. They stay delicious for up to 2 months, ready to bake or reheat at your convenience.
Reheating
Reheat leftover or frozen empanadas in a preheated oven at 350°F (175°C) for about 10-15 minutes until heated through and the pastry regains its flaky texture. Avoid microwaving to keep that crisp, golden crust intact and enjoyable.
FAQs
Can I use store-bought dough instead of making the pastry from scratch?
Absolutely! Store-bought pie or puff pastry dough works well if you’re pressed for time, though making your own flaky pastry adds a wonderfully buttery texture that’s hard to beat.
Is it necessary to add cheese to the filling?
No, cheese is optional and can be omitted if you prefer a dairy-free version. The empanadas will still be deliciously flavorful thanks to the seasoned chicken and veggies.
What other fillings can I try with this pastry recipe?
This flaky pastry is versatile and pairs wonderfully with beef, spinach and cheese, or even sweet fillings like fruit preserves for a dessert empanada.
Can I make these empanadas ahead of time and bake later?
Yes! Assemble the empanadas, keep them refrigerated for up to 24 hours, then bake just before serving. This makes hosting much easier and stress-free.
How do I know when the empanadas are fully cooked?
Look for a stunning golden brown crust and bubbling juices around the edges. If you want to be sure, you can cut one open to check that the filling is hot and steaming inside.
Final Thoughts
There’s something truly special about homemade Golden Chicken Empanadas with Flaky Pastry Recipe that warms the heart and satisfies the soul. From the first buttery bite to the last hint of spiced chicken, this recipe brings unbeatable comfort and joy to your table. I encourage you to dive into this recipe soon—you’re going to love making these empanadas as much as you’ll love eating them!
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Golden Chicken Empanadas with Flaky Pastry Recipe
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10-12 empanadas
- Category: Appetizer
- Method: Baking
- Cuisine: Latin American
Description
These Chicken Empanadas feature golden, flaky pastries filled with a flavorful blend of shredded chicken, sautéed vegetables, and spices. Perfect as a snack or appetizer, they combine a buttery homemade dough with a savory, mildly spiced filling topped with an egg wash for a beautiful golden crust.
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
- 1/4–1/2 cup cold water
- 1 egg, beaten (for egg wash)
Instructions
- Prepare the filling: Heat 2 tablespoons of olive oil or vegetable oil in a skillet over medium heat. Add the finely chopped onion, red bell pepper, and minced garlic. Sauté until the vegetables are softened and fragrant, about 5-7 minutes.
- Cook the chicken mixture: Add shredded cooked chicken to the skillet along with 1 teaspoon each of ground cumin, chili powder, and paprika. Season with salt and black pepper to taste. Stir well and continue cooking until the mixture is heated through, approximately 3-5 minutes.
- Finish the filling: Remove the skillet from heat and stir in 2 tablespoons chopped fresh cilantro and 1/2 cup shredded cheese if using. Set the filling aside to cool while preparing the dough.
- Make the dough dry ingredients: In a large mixing bowl, combine 2 1/2 cups all-purpose flour and 1 teaspoon salt. Mix well.
- Cut in the butter: Add 1 cup cold unsalted butter, cubed, to the flour mixture. Use a pastry cutter, fork, or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces.
- Add cold water: Gradually add 1/4 to 1/2 cup cold water, mixing gently with a fork until the dough begins to come together. Add only enough water to form a firm but pliable dough.
- Knead and chill dough: Turn the dough onto a lightly floured surface and knead gently just until smooth. Wrap the dough in plastic wrap and refrigerate for 30 minutes to chill and firm up.
- Prepare for assembly: Remove the dough from the refrigerator and let it rest for a few minutes to soften slightly. Preheat the oven to 375°F (190°C).
- Roll out dough: On a floured surface, roll the dough out to approximately 1/8-inch thickness. Use a round cutter or a glass to cut the dough into circles about 4-5 inches in diameter.
- Fill and seal empanadas: Place a spoonful of the cooled chicken filling onto the center of each dough circle. Fold the dough over to form a half-moon shape. Press the edges together and use the prongs of a fork to seal and crimp the edges securely.
- Prepare for baking: Arrange the empanadas on a parchment-lined baking sheet, spacing them a little apart. Brush the tops with the beaten egg to promote a golden, shiny finish.
- Bake: Bake the empanadas in the preheated oven for 25-30 minutes or until they are golden brown and flaky.
- Cool and serve: Remove from the oven and let the empanadas cool for a few minutes before serving. Enjoy them with dipping sauces such as salsa or guacamole.
Notes
- Use cooked shredded chicken leftover from a roast or poached chicken breasts for best results.
- The dough can be prepared in advance and stored in the refrigerator for up to 24 hours before baking.
- For a lighter option, substitute half of the butter with vegetable shortening.
- Customize the filling by adding diced olives, corn, or other favorite vegetables.
- Ensure the butter and water are cold to achieve a flaky dough texture.
- If you prefer, freeze assembled empanadas before baking and bake them from frozen by adding a few extra minutes to the baking time.
