Description
Savory Chicken Empanadas blend flaky pastry with seasoned chicken, creating a mouthwatering Latin American classic. Crisp golden edges and rich, spiced filling promise a delightful culinary journey you’ll crave again and again.
Ingredients
Scale
Chicken and Filling:
- 2 cups shredded chicken
- 1/2 cup diced onions
- 1/4 cup diced bell peppers
- 2 cloves minced garlic
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
Dough:
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup cold butter
- 1/4 cup cold water
- 1 egg (for egg wash)
Accompaniments:
- 2 tbsp olive oil
- 1/4 cup chopped fresh cilantro
- 1 lime (for serving)
Instructions
- Mix shredded chicken with onions, bell peppers, garlic, cumin, salt, and black pepper in a bowl, creating a robust and aromatic filling.
- Prepare empanada dough by combining flour and salt in a large mixing bowl, then cut cold butter into the mixture until it resembles coarse crumbs.
- Gradually add cold water to the flour mixture, kneading until a smooth, cohesive dough forms.
- Roll out the dough on a floured surface to approximately 1/8-inch thickness, creating an even platform for empanada assembly.
- Use a circular cutter or small plate to create uniform dough rounds, ensuring consistent empanada size.
- Place a generous spoonful of chicken filling in the center of each dough round, leaving space around the edges for sealing.
- Fold dough over the filling to create a half-moon shape, pressing edges firmly with a fork to create a decorative and secure seal.
- Brush each empanada with beaten egg, which will help achieve a golden, glossy exterior during baking.
- Preheat oven to 375°F and arrange empanadas on a parchment-lined baking sheet, ensuring they are not touching.
- Bake for 20-25 minutes until pastry turns a rich, golden brown and appears crisp and flaky.
- Remove from oven and let cool for 5 minutes, then garnish with fresh cilantro and serve with lime wedges for a bright, zesty finish.
Notes
- Keep chicken filling moist by not overcooking during initial preparation, which prevents dry and tough empanadas.
- Chill dough for 30 minutes before rolling to ensure flakier, more tender pastry with better structural integrity.
- Use cold butter and minimal handling when making dough to maintain a delicate, light texture that doesn’t become tough.
- Experiment with gluten-free flour blends for a celiac-friendly version without compromising the empanada’s delicious flavor profile.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 8
- Calories: 305
- Sugar: 1 g
- Sodium: 380 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 50 mg