Description
These Chicken Empanadas feature golden, flaky pastries filled with a savory mixture of shredded chicken, sautéed vegetables, and spices. Perfect as a snack or appetizer, they offer a delightful combination of textures and flavors that are sure to impress.
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
For Egg Wash
- 1 egg, beaten
Instructions
- Prepare the Filling: In a skillet, heat the oil over medium heat. Sauté the finely chopped onion, red bell pepper, and minced garlic until they soften and become fragrant, about 5 minutes. Add the shredded chicken along with ground cumin, chili powder, paprika, salt, and black pepper. Stir well to combine and cook until the mixture is heated through, around 3-4 minutes. Remove from heat, fold in chopped cilantro and shredded cheese if using, then set the filling aside to cool.
- Make the Dough: In a large bowl, whisk together the all-purpose flour and salt. Add the cold, cubed unsalted butter. Using a pastry cutter or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs. Gradually add cold water, a tablespoon at a time, mixing gently until the dough begins to come together. Knead the dough gently on a lightly floured surface just until smooth. Wrap the dough in plastic wrap and refrigerate for 30 minutes to rest and firm up.
- Assemble the Empanadas: Remove the dough from the fridge and roll it out on a lightly floured surface to about 1/8-inch thickness. Use a round cutter or a large glass to cut out circles about 4-5 inches in diameter. Place a spoonful of the cooled chicken filling in the center of each dough circle. Fold the dough over to create a half-moon shape. Press the edges together, then seal securely by crimping with a fork. Arrange the empanadas on a parchment-lined baking sheet.
- Apply Egg Wash and Bake: Brush the tops of each empanada generously with the beaten egg to help achieve a shiny, golden crust. Preheat the oven to 375°F (190°C). Bake the empanadas for 20-25 minutes or until they are puffed and golden brown on top.
- Cool and Serve: Allow the empanadas to cool for a few minutes on a wire rack before serving. They pair wonderfully with dipping sauces such as salsa, guacamole, or sour cream for an added burst of flavor.
Notes
- The filling can be made ahead and refrigerated before assembling.
- For a dairy-free version, omit the cheese and use oil instead of butter in the dough.
- Make sure the butter and water are very cold to ensure a flaky pastry crust.
- If preferred, empanadas can be frozen before baking and cooked directly from frozen by adding a few extra minutes to the baking time.
- Customize the filling with other herbs or spices based on taste preferences.
