Chicken Empanadas are a delightful culinary treasure that brings together the rich flavors of Latin American cuisine. These savory pastries, filled with seasoned chicken and a medley of spices, have a history that dates back centuries, originating from Spain and evolving into beloved variations across Latin America. Each bite of a Chicken Empanada offers a perfect balance of flaky crust and tender filling, making them a favorite for both casual gatherings and festive celebrations.

People adore this dish not only for its incredible taste and texture but also for its convenience. Whether served as an appetizer, snack, or main course, Chicken Empanadas are versatile and easy to prepare, allowing home cooks to customize the filling to suit their preferences. With their golden-brown exterior and mouthwatering aroma, these empanadas are sure to impress family and friends alike, making them a must-try recipe for any occasion.

Ingredients:

For the Dough:

3 cups all-purpose flour
1 teaspoon salt
1/2 cup unsalted butter, chilled and cubed
1 large egg
1/4 cup cold water (more if needed)

For the Filling:

2 cups cooked chicken, shredded
1 medium onion, finely chopped
2 cloves garlic, minced
1/2 cup bell pepper, finely chopped (any color)
1/2 cup corn (fresh, frozen, or canned)
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon chili powder (optional)
Salt and pepper to taste
1/4 cup fresh cilantro, chopped (optional)
1 egg, beaten (for egg wash)

Preparing the Dough

In a large mixing bowl, combine the all-purpose flour and salt. Mix well to ensure the salt is evenly distributed.
Add the chilled, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
In a separate small bowl, whisk together the egg and cold water. Gradually add this mixture to the flour and butter mixture, stirring with a fork until the dough begins to come together.
Turn the dough out onto a lightly floured surface. Knead gently for about 1-2 minutes until the dough is smooth and elastic. Be careful not to over-knead.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. This will help the dough to relax and make it easier to roll out later.

Preparing the Filling

In a large skillet, heat a tablespoon of oil over medium heat. Add the chopped onion and bell pepper. Sauté for about 5 minutes, or until the vegetables are softened and the onion is translucent.
Add the minced garlic to the skillet and cook for an additional 1-2 minutes, stirring frequently to prevent burning.
Stir in the shredded chicken, corn, ground cumin, paprika, chili powder (if using), salt, and pepper. Mix well to combine all the ingredients.
Cook the mixture for about 5-7 minutes, allowing the flavors to meld together. If the mixture seems dry, you can add a splash of chicken broth or water.
Remove the skillet from heat and stir in the chopped cilantro, if using. Allow the filling to cool while you prepare the dough.

Assembling the Empanadas

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Once the dough has chilled, remove it from the refrigerator. On a lightly floured surface, roll out the dough to about 1/8-inch thickness.
Using a round cutter (about 4-5 inches in diameter), cut out circles from the dough. Gather any scraps, re-roll, and cut out additional circles until all the dough is used.
Place a tablespoon of the chicken filling in the center of each dough circle. Be careful not to overfill, as this can make sealing difficult.
Moisten the edges of the dough circle with a little water using your finger or a brush. This will help the empanadas seal properly.
Fold the dough over the filling to create a half-moon shape. Press the edges together firmly to seal. You can use a fork to crimp the edges for a decorative touch and to ensure they are sealed well.
Place the assembled empanadas on the prepared baking sheet, leaving space between each one.
Brush the tops of the empanadas with the beaten egg to give them a golden color when baked.

Cooking Process

Conclusion:

Chicken Empanadas: A Delicious Recipe for Perfectly Crispy Pastries

Author: Maria
Total Time: 55 minutes
Yield: 12 empanadas 1x

Print Recipe

Description

These chicken empanadas feature a flaky, buttery crust filled with a savory blend of shredded chicken, vegetables, and spices, making them perfect for a snack or meal. Customize the filling to your liking and enjoy them baked to golden perfection!

Instructions

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Bake the empanadas in the preheated oven for 20-25 minutes, or until they are golden brown and crispy.
Once baked, remove the empanadas from the oven and let them cool slightly on a wire rack before serving.
In a large mixing bowl, combine the all-purpose flour and salt. Mix well to ensure the salt is evenly distributed.
Add the chilled, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
In a separate small bowl, whisk together the egg and cold water. Gradually add this mixture to the flour and butter mixture, stirring with a fork until the dough begins to come together.
Turn the dough out onto a lightly floured surface. Knead gently for about 1-2 minutes until the dough is smooth and elastic. Be careful not to over-knead.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. This will help the dough to relax and make it easier to roll out later.
In a large skillet, heat a tablespoon of oil over medium heat. Add the chopped onion and bell pepper. Sauté for about 5 minutes, or until the vegetables are softened and the onion is translucent.
Add the minced garlic to the skillet and cook for an additional 1-2 minutes, stirring frequently to prevent burning.
Stir in the shredded chicken, corn, ground cumin, paprika, chili powder (if using), salt, and pepper. Mix well to combine all the ingredients.
Cook the mixture for about 5-7 minutes, allowing the flavors to meld together. If the mixture seems dry, you can add a splash of chicken broth or water.
Remove the skillet from heat and stir in the chopped cilantro, if using. Allow the filling to cool while you prepare the dough.

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Notes