Description
Delicious homemade chicken empanadas featuring a flaky buttery dough filled with a seasoned chicken, onion, and bell pepper mixture. These baked empanadas are perfect for a hearty appetizer or a satisfying meal, offering a balance of savory spices, tender shredded chicken, and a golden crisp crust.
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)
Additional
- 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 texture resembles coarse crumbs.
- Form the Dough: Beat one egg and mix it into the flour mixture along with the cold water. Stir until a cohesive dough forms. Shape the dough into a ball, wrap it tightly with plastic wrap, and refrigerate for 30 minutes to chill and rest.
- Make the Filling: Heat olive oil in a skillet over medium heat. Add diced onion and bell pepper and sauté for 3-4 minutes until softened and fragrant.
- Spice the Filling: Add minced garlic, ground cumin, smoked paprika, and optional chili powder to the skillet. Stir and cook for an additional minute to allow the spices to bloom.
- Add Chicken and Sauce: Stir in the shredded cooked chicken and tomato sauce. Cook the mixture for 3-4 minutes, allowing flavors to meld. Season with salt, pepper, and chopped cilantro if desired. Remove from heat and let the filling cool completely.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
- Roll Out Dough: On a lightly floured surface, roll the chilled dough out to about 1/8-inch thickness. Using a round cutter or a bowl, cut the dough into circles 4 to 6 inches in diameter.
- Assemble Empanadas: Place 1 to 2 tablespoons of the cooled chicken filling in the center of each dough circle. Fold the dough over to form a half-moon shape and press edges together. Seal the edges by crimping with a fork to prevent filling leakage during baking.
- Apply Egg Wash: Beat the remaining egg and brush it over the tops of the assembled empanadas. This will give them a beautiful golden gloss once baked.
- Bake Empanadas: Arrange the empanadas evenly on the prepared baking sheet, ensuring they do not touch. Bake in the preheated oven for 20-25 minutes, or until the empanadas turn golden brown and crisp.
- Cool and Serve: Remove the empanadas from the oven and let them cool slightly on a wire rack. Serve warm with your favorite dipping sauce or salsa for a delicious treat.
Notes
- For a spicier filling, increase the chili powder or add a pinch of cayenne pepper to the filling mixture.
- The dough can be made ahead of time and refrigerated for up to 24 hours or frozen for longer storage.
- If you prefer, use pre-cooked rotisserie chicken to save time on shredding and cooking.
- Chilling the dough before rolling helps to create a flakier texture when baked.
- Brush with egg wash carefully to avoid seepage of filling during baking.
- Serving suggestion: pair with a creamy cilantro sauce, salsa verde, or a simple sour cream dip.
