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
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: 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.
