Description
Savory chicken empanadas blend Mexican culinary traditions with flaky pastry perfection. Crisp golden edges and spiced filling invite home cooks to explore delicious handheld comfort that connects family and flavor in every delightful bite.
Ingredients
Scale
Chicken Filling:
- 2 lbs chicken breast, shredded
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, chopped
Dough:
- 3 cups all-purpose flour
- 1 tsp salt
- 1/2 cup cold butter, cubed
- 1/2 cup cold water
Seasonings and Additional Ingredients:
- 2 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1 egg (for egg wash)
- Salt to taste
Instructions
- Sauté onions and bell peppers in olive oil over medium heat until softened and translucent, approximately 5 minutes.
- Add minced garlic and cook for an additional 30 seconds, releasing aromatic flavors.
- Incorporate shredded chicken, cumin, paprika, black pepper, and salt, stirring to distribute seasonings evenly and create a cohesive filling.
- Remove chicken mixture from heat and let cool completely to room temperature.
- Prepare dough by combining flour and salt in a large mixing bowl.
- Cut cold butter into flour mixture using a pastry cutter or fingertips until resembling coarse crumbs.
- Gradually add cold water, mixing until dough forms a smooth, cohesive ball.
- Wrap dough in plastic and refrigerate for 30 minutes to rest and firm up.
- Roll out chilled dough on a floured surface to approximately 1/8-inch thickness.
- Cut dough into circular rounds using a 4-inch diameter cutter.
- Place a spoonful of cooled chicken filling in the center of each dough circle.
- Fold dough over filling to create a half-moon shape, pressing edges to seal completely.
- Crimp edges with a fork to ensure secure closure.
- Brush empanadas with beaten egg for a golden, glossy finish.
- Preheat oven to 375°F and arrange empanadas on a parchment-lined baking sheet.
- Bake for 20-25 minutes until pastry turns golden brown and crispy.
- Allow empanadas to cool for 5 minutes before serving.
Notes
- Control oil temperature carefully to prevent soggy or greasy filling, ensuring crisp and flaky pastry exterior.
- Experiment with alternative protein options like pulled pork, beef, or vegetarian alternatives such as black beans and roasted vegetables for diverse flavor profiles.
- Optimize dough texture by handling minimally and keeping ingredients cold, which creates delicate, tender pastry layers.
- Consider making extra empanadas and freezing uncooked for quick future meals, storing them between parchment paper layers to prevent sticking.
- Prep Time: 1 hour
- Cook Time: 25 minutes
- Category: Lunch, Appetizer, Snacks
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 8
- Calories: 360
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 17 g
- Cholesterol: 50 mg