Description
These Chicken Empanadas feature golden, flaky pastries filled with a savory mixture of shredded chicken, sautéed vegetables, and warm spices. Perfect as a flavorful appetizer or main dish, they combine tender chicken with a homemade buttery crust that bakes to a perfect crisp. Optional cheese and fresh cilantro add extra layers of taste, making this recipe a crowd-pleaser 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 oil in a skillet over medium heat. Add the finely chopped onion, red bell pepper, and minced garlic, sautéing until softened and fragrant. Stir in the shredded chicken, ground cumin, chili powder, paprika, salt, and black pepper. Cook the mixture until heated through, ensuring the spices are well combined with the chicken and vegetables. Remove from heat, stir in chopped fresh cilantro and shredded cheese if using, then set the filling aside to cool.
- Make the Dough: In a large mixing bowl, combine the all-purpose flour and salt. Add the cold, cubed unsalted butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs. Gradually add cold water, mixing gently with a fork until the dough just comes together. Turn the dough onto a floured surface, knead lightly to form a smooth ball, then wrap it tightly in plastic wrap. Refrigerate the dough for about 30 minutes to chill and rest.
- Assemble the Empanadas: Remove the dough from the refrigerator and roll it out on a lightly floured surface to approximately 1/8-inch thickness. Use a round cutter or a glass to cut out circles from the dough. Spoon a generous amount of the cooled chicken filling onto the center of each dough circle. Fold the dough over to create a half-moon shape and press the edges to seal firmly, using a fork to crimp and decorate the edges. Place the assembled empanadas on a baking sheet lined with parchment paper.
- Apply Egg Wash and Bake: Brush the tops of the empanadas with the beaten egg to obtain a beautiful golden color. Preheat your oven to 375°F (190°C). Bake the empanadas for 20-25 minutes or until the crust is golden and flaky. Remove from the oven and let them cool for a few minutes before serving. Enjoy your empanadas warm, accompanied by dipping sauces such as salsa or guacamole.
Notes
- For a vegetarian version, substitute the chicken with a mix of sautéed mushrooms and vegetables.
- Chilling the dough is essential to achieving the flaky texture in the crust.
- You can prepare the filling in advance and refrigerate it before assembling the empanadas.
- Egg wash gives the empanadas a glossy, golden finish but can be omitted if preferred.
- Serve with sour cream, salsa, or guacamole for extra flavor.
