Description
Delicious golden and flaky Chicken Empanadas filled with a flavorful mixture of shredded chicken, sautéed vegetables, and spices. These baked pastries feature a tender homemade dough and can be enjoyed as a satisfying snack or meal.
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
Finishing
- 1 egg, beaten (for egg wash)
Instructions
- Prepare the filling: Heat the olive oil in a skillet over medium heat. Add the finely chopped onion, red bell pepper, and minced garlic, sautéing until the vegetables are softened and fragrant, about 5 minutes.
- Cook the chicken mixture: Stir in the shredded cooked chicken along with ground cumin, chili powder, paprika, salt, and black pepper. Cook until everything is well combined and heated through, about 3-4 minutes.
- Add herbs and cheese: Remove the skillet from heat and gently fold in the chopped fresh cilantro and shredded cheese if using. Set the filling aside to cool completely to avoid soggy dough during assembly.
- Make the dough: In a large bowl, whisk together all-purpose flour and salt. Using a pastry cutter or your fingers, cut in the cold cubed butter until the mixture resembles coarse crumbs, with pea-sized pieces of butter remaining.
- Form the dough: Gradually add cold water, starting with 1/4 cup, mixing gently until the dough just comes together. Add additional water if necessary, one tablespoon at a time, to form a smooth but not sticky dough. Knead lightly on a floured surface, then wrap in plastic wrap and refrigerate for 30 minutes to chill and firm up.
- Roll out dough: Remove the dough from the refrigerator and roll it out on a lightly floured surface to about 1/8-inch thickness. Use a round cutter or a glass to cut out 5 to 6-inch diameter circles for the empanadas.
- Assemble empanadas: Place a spoonful of the cooled chicken filling in the center of each dough circle. Fold the dough over to form a half-moon shape, then press the edges firmly to seal. Use a fork to crimp the edges, ensuring the filling is securely enclosed.
- Prepare for baking: Arrange the empanadas on a parchment-lined baking sheet, leaving space between them. Brush the tops generously with beaten egg wash to give them a beautiful golden color as they bake.
- Bake the empanadas: Preheat the oven to 375°F (190°C). Bake the empanadas for 25 to 30 minutes, or until they are puffed, flaky, and golden brown on top.
- Serve: Let the empanadas cool for a few minutes before serving. Enjoy them warm with complementary dipping sauces such as salsa, guacamole, or sour cream.
Notes
- Ensure the filling is completely cooled before assembling to prevent the dough from becoming soggy.
- You can customize the filling by adding olives, raisins, or chopped hard-boiled eggs for traditional variations.
- For a crispier crust, chill the empanadas in the refrigerator for 10 minutes before baking.
- Leftover empanadas can be reheated in a toaster oven or conventional oven to retain their flakiness.
- If you prefer, use refrigerated pie dough for a shortcut, though homemade dough yields the best texture.
