Description
Classic Chicken Empanadas with a flaky homemade dough filled with a savory blend of shredded chicken, sautéed vegetables, and aromatic spices. Baked to golden perfection, these empanadas make a delicious appetizer or main dish perfect for any occasion.
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 (for egg wash)
Instructions
- Prepare the Dough: In a large bowl, combine the all-purpose flour and salt. Add the cold, cubed butter and work it into the flour mixture using your fingers or a pastry cutter until it resembles coarse crumbs.
- Form the Dough: Beat one egg and mix it into the flour and butter mixture along with cold water until a dough forms. Shape the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for 30 minutes to chill and firm up.
- Make the Filling: Heat the olive oil in a skillet over medium heat. Sauté the diced onion and bell pepper for 3-4 minutes until softened but not browned.
- Add Spices and Chicken: Stir in the minced garlic, ground cumin, smoked paprika, and optional chili powder. Cook for another minute until the mixture is fragrant.
- Combine Filling Ingredients: Add the shredded cooked chicken and tomato sauce to the skillet. Cook for an additional 3-4 minutes to allow flavors to meld. Season with salt, pepper, and chopped fresh cilantro if using. Remove from heat and let the filling cool.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking.
- Roll Out Dough: On a floured surface, roll the chilled dough out to about 1/8-inch thickness. Use a round cutter (4 to 6 inches in diameter) to cut out circles from the dough.
- Fill and Seal Empanadas: Place 1-2 tablespoons of the cooled chicken filling in the center of each dough circle. Fold the dough over to form a half-moon shape and press the edges together to seal. Use the tines of a fork to crimp the edges tightly, ensuring no filling escapes during baking.
- Apply Egg Wash: Beat the remaining egg and brush it evenly over the tops of the empanadas. This will give them a beautiful golden color when baked.
- Bake Empanadas: Arrange the assembled empanadas on the prepared baking sheet, spacing them apart. Bake in the preheated oven for 20-25 minutes or until the empanadas are puffed and golden brown all over.
- Serve: Allow empanadas to cool slightly on a wire rack before serving warm. They are perfect with your favorite dipping sauce or a fresh salsa.
Notes
- For a spicier filling, increase the chili powder or add finely chopped jalapeños.
- These empanadas can be frozen before baking: arrange on a baking sheet, freeze until firm, then transfer to a freezer bag. Bake from frozen with a few extra minutes added to baking time.
- If you prefer a richer dough, substitute half of the cold water with cold milk or add a tablespoon of sour cream.
- Make sure the filling is cooled before assembling the empanadas to prevent the dough from becoming soggy.
- Use cold butter to achieve a flaky pastry texture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Latin American
