Description
Savory chicken empanadas bring Latin American comfort straight to your kitchen, blending rich spices and flaky pastry. Crisp golden edges and tender filling promise a delightful culinary journey you’ll crave again and again.
Ingredients
Scale
Chicken 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)
Additional Ingredients:
- 2 tbsp olive oil
- 1/4 cup chopped cilantro
- 1/2 cup shredded cheese
- 1 lime (for juice)
Instructions
- Sauté onions, bell peppers, and garlic in olive oil over medium heat until softened and aromatic, approximately 4-5 minutes.
- Add shredded chicken, cumin, salt, and black pepper to the vegetable mixture, stirring thoroughly to combine and distribute seasonings evenly.
- Squeeze fresh lime juice into the chicken filling and incorporate chopped cilantro, then set aside to cool completely.
- Mix flour and salt in a large mixing bowl, then cut cold butter into small pieces and work into the flour until the mixture resembles coarse crumbs.
- Gradually add cold water to the flour mixture, kneading gently until a smooth dough forms.
- Roll out the dough on a floured surface to approximately 1/8 inch thickness and cut into circular shapes using a round cutter.
- Place a small portion of chicken filling and shredded cheese in the center of each dough circle.
- Fold dough over the filling to create a half-moon shape, then crimp edges firmly with a fork to seal completely.
- Whisk egg and brush the surface of each empanada to create a golden finish.
- Preheat oven to 375°F and arrange empanadas on a baking sheet lined with parchment paper.
- Bake for 20-25 minutes until pastry turns golden brown and crispy.
- Remove from oven and let cool for 5 minutes before serving.
Notes
- Select bone-in, skin-on chicken thighs for more flavor and juiciness compared to chicken breasts.
- Toast cumin briefly before adding to enhance its nutty, warm aromatic profile in the filling.
- Ensure chicken filling cools completely to prevent soggy dough and prevent potential leakage during baking.
- Replace regular flour with gluten-free alternatives for individuals with wheat sensitivities, using a 1:1 baking blend.
- Experiment with different cheese varieties like queso fresco, monterey jack, or sharp cheddar for unique flavor dimensions.
- Freeze unbaked empanadas for quick future meals by layering between parchment paper in an airtight container.
- Add diced jalapeños or red pepper flakes to the filling for those craving extra heat and spiciness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Appetizer, Snacks
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 8
- Calories: 320
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 60 mg