Chicken Empanadas Recipe

Chicken empanadas are a delicious and savory pastry filled with spiced, shredded chicken and veggies, wrapped in a golden, flaky crust. Perfect for snacks, appetizers, or a main dish, these empanadas are versatile and can be baked or fried. Here’s a simple recipe to make these mouthwatering treats!

1. Ingredients

Dough

• 2 cups all-purpose flour
• 1/2 tsp salt
• 1/2 cup unsalted butter, chilled and cubed
• 1 egg
• 1/3 cup cold water

Chicken Filling

• 1 tbsp olive oil
• 1/2 onion, finely chopped
• 1/2 bell pepper, finely chopped (red or green)
• 2 cloves garlic, minced
• 1 cup cooked chicken, shredded
• 1/2 cup tomatoes, diced
• 1/2 tsp paprika
• 1/2 tsp cumin
• Salt and pepper, to taste
• Fresh cilantro, chopped (optional)

For Assembly

• 1 egg, beaten (for egg wash)

2. Making the Dough

1. Mix the Dry Ingredients: In a large bowl, combine flour and salt.
2. Cut in the Butter: Add the cubed butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture is crumbly.
3. Add Egg and Water: Add the egg and cold water, and mix until the dough just comes together.
4. Knead and Chill: Knead the dough lightly, form it into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

3. Preparing the Chicken Filling

1. Cook the Veggies: In a skillet over medium heat, heat the olive oil. Sauté the onion and bell pepper until soft, about 5 minutes. Add the garlic and cook for another minute.
2. Add the Chicken and Spices: Stir in the shredded chicken, diced tomatoes, paprika, cumin, salt, and pepper. Cook for another 3-4 minutes until everything is well combined and heated through.
3. Cool the Filling: Remove the skillet from heat and let the filling cool slightly before assembling the empanadas.

4. Assembling the Empanadas

1. Roll Out the Dough: On a floured surface, roll the dough to about 1/8-inch thickness. Use a 4-inch round cutter or a cup to cut out circles.
2. Add the Filling: Place about 1 tablespoon of the chicken filling in the center of each dough circle.
3. Seal the Empanadas: Fold the dough over the filling to create a half-moon shape. Press the edges together with a fork to seal, or crimp for a decorative edge.
4. Egg Wash: Brush each empanada with the beaten egg to help achieve a golden color when baked.

5. Baking or Frying the Empanadas

• To Bake: Preheat the oven to 375°F (190°C). Place empanadas on a baking sheet lined with parchment paper and bake for 20-25 minutes or until golden brown.
• To Fry: Heat about 1 inch of oil in a skillet over medium heat. Fry each empanada for 2-3 minutes per side until golden brown, then place on paper towels to drain.

6. Serving Suggestions

Serve the chicken empanadas warm, with a side of salsa, guacamole, or sour cream for dipping. Garnish with a sprinkle of fresh cilantro for added flavor.

Tips for the Perfect Chicken Empanadas

Make Ahead: Prepare and freeze unbaked empanadas. When ready to enjoy, simply bake from frozen, adding a few extra minutes to the baking time.

• Spice it Up: For a spicier filling, add a dash of cayenne pepper or diced jalapeños.
• Cheese Option: Add a sprinkle of shredded cheese to the filling for extra richness.

Enjoy these delicious, flaky chicken empanadas – perfect for sharing, but too good not to keep a few for yourself!