Description
Delicious homemade chicken empanadas featuring a flaky, buttery crust and a savory filling of shredded chicken, sautéed vegetables, and aromatic spices. Perfect as a snack or appetizer, these empanadas are baked to golden perfection and can be enjoyed warm with your favorite dipping sauce.
Ingredients
Scale
Dough
- 2 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 1 egg
- 1/3 cup cold water
Filling
- 2 cups cooked, shredded chicken
- 1 medium onion, diced
- 1 small bell pepper, diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp chili powder (optional)
- Salt and pepper to taste
- 1/3 cup tomato sauce
- 1 tbsp olive oil
- 2 tbsp fresh cilantro, chopped (optional)
For Brushing
- 1 egg (for egg wash)
Instructions
- Prepare the Dough: In a large bowl, combine the all-purpose flour and salt. Add the cold cubed butter and work it into the flour mixture using your fingers or a pastry cutter until the mixture resembles coarse crumbs.
- Form the Dough: Beat one egg and mix it into the flour mixture along with the cold water. Stir until a dough forms, then shape it into a ball. Wrap the dough in plastic wrap and refrigerate it for 30 minutes to chill and rest.
- Make the Filling: Heat the olive oil in a skillet over medium heat. Sauté the diced onion and bell pepper for 3-4 minutes until softened. Add the minced garlic, ground cumin, smoked paprika, and chili powder, cooking for an additional minute until fragrant.
- Add Chicken and Tomato Sauce: Stir in the shredded cooked chicken and tomato sauce. Cook everything together for 3-4 minutes to combine flavors. Season with salt, pepper, and add chopped fresh cilantro if desired. Remove from heat and let the filling cool.
- Preheat Oven: Set your oven to 375°F (190°C) and line a baking sheet with parchment paper to prepare for baking.
- Roll and Cut Dough: On a floured surface, roll out the chilled dough to about 1/8-inch thickness. Use a 4 to 6 inch round cutter to cut out circles from the dough.
- Assemble the Empanadas: Place 1-2 tablespoons of the cooled chicken filling in the center of each dough circle. Fold the dough over to create a half-moon shape and seal the edges by pressing them with a fork to prevent filling from spilling out.
- Apply Egg Wash: Beat the remaining egg and brush it over the empanadas to give them a golden and shiny finish after baking.
- Bake: Arrange the empanadas on the prepared baking sheet and bake in the preheated oven for 20-25 minutes, or until they turn golden brown.
- Serve: Allow the empanadas to cool slightly before serving warm with your favorite dipping sauce.
Notes
- For a spicier filling, increase chili powder or add a pinch of cayenne pepper.
- You can substitute cooked shredded chicken with rotisserie chicken for convenience.
- Dough can be made ahead and refrigerated for up to 2 days or frozen for longer storage.
- Ensure the filling is cool before assembling to prevent dough from becoming soggy.
- Brush the empanadas with egg wash gently to avoid tearing the dough edges.
- These empanadas can also be reheated in an oven or air fryer for best texture.
