Description
Golden, flaky Chicken Empanadas filled with tender, spiced chicken make the perfect snack, appetizer, or main dish. Easy to prepare, versatile, and utterly delicious, they’re a must-try for any occasion!
Ingredients
For the 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
For the 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.
- Sauté onion, bell pepper, and garlic until softened.
- Add shredded chicken, cumin, chili powder, paprika, salt, and pepper. Stir well and cook until heated through.
- Remove from heat, stir in cilantro and cheese if using, and set aside to cool.
- Make the Dough:
- In a large bowl, mix flour and salt.
- Cut in cold butter until the mixture resembles coarse crumbs.
- Gradually add cold water, mixing until the dough forms.
- Knead gently, wrap, and refrigerate for 30 minutes.
- Assemble the Empanadas:
- Preheat oven to 375°F (190°C).
- Roll out dough to 1/8-inch thickness and cut into circles.
- Place a spoonful of filling in each circle. Fold over, seal edges with a fork, and arrange on a parchment-lined baking sheet.
- Brush with egg wash.
- Bake:
- Bake for 25-30 minutes until golden and crispy.
- Cool for a few minutes before serving with dipping sauces like salsa or guacamole.
Notes
For extra flavor, add olives, raisins, or diced potatoes to the filling.
Dough and unbaked empanadas can be made ahead and stored.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Snack, Appetizer, Main Course
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 10-12 empanadas
