Description
Delicious homemade Chicken Empanadas featuring a flaky, buttery pastry filled with a flavorful mixture of shredded chicken, sautéed vegetables, and aromatic spices. Perfect as a savory snack or appetizer, these empanadas are baked to a golden crisp and served warm.
Ingredients
Scale
Dough
- 2 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 1 egg
- 1/3 cup cold water
Filling
- 2 cups cooked, shredded chicken
- 1 medium onion, diced
- 1 small bell pepper, diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp chili powder (optional)
- Salt and pepper to taste
- 1/3 cup tomato sauce
- 1 tbsp olive oil
- 2 tbsp fresh cilantro, chopped (optional)
For Egg Wash
- 1 egg
Instructions
- Prepare the Dough: In a large bowl, combine the all-purpose flour and salt. Add the cold, cubed unsalted butter and work it into the flour using your fingers or a pastry cutter until the mixture resembles coarse crumbs. Beat 1 egg and mix it into the flour mixture along with the cold water until a smooth dough forms. Shape the dough into a ball, wrap it with plastic wrap, and refrigerate it for 30 minutes to chill and firm up.
- Make the Filling: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced onion and bell pepper and sauté for 3-4 minutes until they become soft and fragrant. Add the minced garlic, ground cumin, smoked paprika, and chili powder (if using). Stir and cook for another minute until the spices are aromatic. Stir in the shredded cooked chicken and tomato sauce, cooking for 3-4 minutes to allow flavors to meld. Season the filling with salt, pepper, and chopped fresh cilantro if desired. Remove from heat and let the mixture cool slightly.
- Assemble the Empanadas: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Roll out the chilled dough on a lightly floured surface to about 1/8-inch thickness. Using a round cutter or a bowl, cut the dough into circles approximately 4-6 inches in diameter. Place 1 to 2 tablespoons of the cooled filling in the center of each dough circle. Fold the dough over to form a half-moon shape and press the edges together, sealing them securely by crimping with a fork.
- Apply Egg Wash: Beat 1 egg and brush it over the surface of each assembled empanada. This will give them a beautiful golden color when baked.
- Bake the Empanadas: Arrange the prepared empanadas on the lined baking sheet with some space between each. Bake in the preheated oven for 20 to 25 minutes or until the pastry is cooked through and golden brown.
- Serve: Allow the empanadas to cool slightly on a wire rack before serving warm. They pair wonderfully with your favorite dipping sauce or salsa.
Notes
- Ensure the butter is very cold before incorporating it into the flour for a flaky pastry.
- Filling can be customized by adding olives, cheese, or different spices to suit your taste.
- You can prepare the dough and filling ahead of time and assemble just before baking.
- Use a fork to firmly seal edges to prevent filling leaks during baking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in an oven for best results.
