Description
Delicious homemade chicken empanadas featuring a flaky buttery crust filled with a savory mixture of shredded chicken, sautéed vegetables, and spices. These empanadas are baked to golden perfection, making them perfect for a family dinner or party appetizer.
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 mixture with your fingers or a pastry cutter until it resembles coarse crumbs. Beat the egg and then mix it into the flour mixture along with the cold water until a dough forms. Shape the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for 30 minutes to firm up.
- Make the Filling: Heat olive oil in a skillet over medium heat. Add the diced onion and bell pepper and sauté for 3 to 4 minutes until softened. Add the minced garlic, ground cumin, smoked paprika, and chili powder (if using). Stir and cook for about 1 minute until the spices are fragrant. Stir in the shredded cooked chicken and tomato sauce, cooking for another 3 to 4 minutes until heated through and well combined. Season with salt, pepper, and chopped fresh cilantro if desired. Remove from heat and allow the filling to cool.
- Assemble the Empanadas: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Cut the dough into circles approximately 4 to 6 inches in diameter. Place 1 to 2 tablespoons of the chicken filling in the center of each dough circle. Fold the dough over to create a half-moon shape and press the edges together firmly, sealing them by crimping with the tines of a fork.
- Egg Wash and Bake: Beat the remaining egg to create an egg wash. Brush the tops of each empanada generously with the egg wash to ensure a golden color when baked. Arrange the empanadas on the prepared baking sheet, leaving some space between each. Bake in the preheated oven for 20 to 25 minutes or until they are golden brown and crisp.
- Serve: Remove the empanadas from the oven and allow them to cool slightly before serving. Serve warm with your favorite dipping sauce or salsa for a delicious appetizer or main dish.
Notes
- Make sure the butter is cold when mixing into the dough to achieve a flaky pastry.
- Allow the filling to cool before assembling to prevent the dough from becoming soggy.
- You can customize the filling by adding olives, cheese, or other spices to taste.
- Empanadas can be frozen before baking; bake directly from frozen, adding a few extra minutes to the baking time.
- If you want a spicier filling, increase the chili powder or add a dash of hot sauce.
