Description
These Chicken Empanadas are golden, flaky pastries filled with a savory mixture of shredded chicken, sautéed vegetables, and aromatic spices. Perfectly seasoned and baked to crisp perfection, they make a delicious snack or appetizer for any occasion.
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 or vegetable oil in a skillet 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 cooked chicken along with ground cumin, chili powder, paprika, salt, and black pepper. Stir well to combine and cook until the mixture is heated through, approximately 3-4 minutes. Remove from heat, then stir in chopped fresh cilantro and shredded cheese if using. Set the filling aside to cool while you prepare the dough.
- Make the Dough: In a large mixing bowl, combine 2 1/2 cups all-purpose flour with 1 teaspoon salt. Add the cold, cubed unsalted butter and use a pastry cutter or your fingers to cut it into the flour until the mixture resembles coarse crumbs. Gradually add the cold water, starting with 1/4 cup and adding more as needed, mixing until the dough just comes together. Turn the dough onto a lightly floured surface and knead gently to form a smooth ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes to chill and firm up.
- Assemble the Empanadas: Remove the dough from the refrigerator and roll it out on a floured surface to about 1/8-inch thickness. Using a round cutter or a glass about 4-5 inches in diameter, cut circles from the dough. Place a spoonful of the cooled chicken filling in the center of each circle. Fold the dough over the filling to form a half-moon shape. Press the edges together firmly, then seal them by pressing with the tines of a fork. Arrange the assembled empanadas on a parchment-lined baking sheet.
- Apply Egg Wash and Bake: Brush the tops of each empanada generously with the beaten egg wash to achieve a glossy, golden finish. Preheat your oven to 375°F (190°C). Bake the empanadas for 25-30 minutes or until the pastry is golden brown and flaky. Remove from the oven and let them cool for a few minutes before serving. Enjoy with dipping sauces like salsa or guacamole.
Notes
- For a spicier filling, add chopped jalapeños or a pinch of cayenne pepper.
- Cheese is optional but adds a creamy texture and flavor.
- The dough can be made ahead and refrigerated for up to 2 days or frozen for up to 1 month.
- Make sure the filling is cooled before assembling to prevent the dough from becoming soggy.
- Empanadas can be reheated in the oven at 350°F (175°C) for 10 minutes to crisp up.
- Use cold butter and water to ensure flaky pastry texture.
