Description
These homemade Chicken Empanadas are a savory delight featuring a flaky, buttery dough filled with seasoned shredded chicken, sautéed vegetables, and aromatic spices. Baked to golden perfection, they make a perfect appetizer, snack, or meal accompaniment, bursting with rich flavors and a satisfying texture.
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, mix the all-purpose flour and salt until combined. Add the cold, cubed unsalted butter and use your fingers or a pastry cutter to work it into the flour until the mixture resembles coarse crumbs. This will ensure a flaky crust once baked.
- Form the Dough: Beat one egg and add it to the flour mixture along with the cold water. Mix until a dough forms. Gather the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for 30 minutes to relax the gluten and make rolling easier.
- Prepare 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. Then, add the minced garlic, ground cumin, smoked paprika, and optional chili powder. Stir and cook for another minute until the spices are fragrant.
- Combine Filling Ingredients: Stir in the shredded cooked chicken and tomato sauce, cooking for an additional 3 to 4 minutes to let the flavors meld. Season the mixture with salt, pepper, and if desired, fresh chopped cilantro. Remove from heat and set aside to cool slightly.
- Preheat Oven: Set your oven to 375°F (190°C) and line a baking sheet with parchment paper to prepare for baking the empanadas.
- Roll Out Dough: On a floured surface, roll out the chilled dough to about 1/8-inch thickness. Use a round cutter or a bowl to cut dough into circles ranging from 4 to 6 inches in diameter, depending on the desired size of the empanadas.
- Fill Empanadas: Spoon 1 to 2 tablespoons of the cooled chicken filling into the center of each dough circle. Fold the dough over to create a half-moon shape, then press the edges together and seal firmly using the tines of a fork to prevent leakage during baking.
- Apply Egg Wash: Beat another egg and brush it gently over the tops of each empanada. This will give them a beautiful golden color and slight sheen when baked.
- Bake Empanadas: Arrange the empanadas evenly spaced on the prepared baking sheet. Bake in the preheated oven for 20 to 25 minutes or until they are golden brown and cooked through.
- Serve: Allow the empanadas to cool slightly on a wire rack. Serve warm, accompanied by your choice of dipping sauces such as salsa, sour cream, or guacamole for an inviting and flavorful dish.
Notes
- For crispier empanadas, you can bake them on a wire rack placed over the baking sheet to allow air circulation.
- If you prefer a spicier filling, increase the chili powder or add a diced jalapeño pepper during the sauté step.
- Leftover empanadas can be stored in the refrigerator for up to 3 days or frozen for up to 1 month; reheat in the oven for best texture.
- You can substitute cooked shredded turkey or beef for the chicken for a different variation.
- Chilling the dough before rolling is essential to prevent shrinking and ensure easy handling.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Snack
- Method: Baking
- Cuisine: Latin American
