Chicken Empanadas, those golden, savory pockets of deliciousness, are more than just a snack; they’re a culinary hug! Imagine biting into a flaky, perfectly baked crust, giving way to a flavorful, juicy filling of seasoned chicken and vegetables. Is your mouth watering yet? Mine certainly is! This recipe will guide you through creating the perfect homemade empanadas, guaranteed to impress your family and friends.
Empanadas boast a rich history, deeply rooted in Spanish and Latin American cultures. The word “empanada” comes from the Spanish verb “empanar,” meaning “to wrap or coat in bread.” These portable pies were originally designed as a convenient way to transport meat and other fillings, making them a staple for travelers and workers alike. Over time, each region developed its own unique variations, reflecting local ingredients and culinary traditions.
What makes Chicken Empanadas so universally loved? It’s the perfect combination of textures and flavors! The crispy, buttery crust contrasts beautifully with the tender, savory filling. They’re incredibly versatile, perfect as an appetizer, a light lunch, or even a satisfying snack on the go. Plus, they’re surprisingly easy to make at home, especially with this foolproof recipe. Get ready to experience the joy of homemade empanadas you won’t regret it!
Ingredients:
- For the Dough:
- 3 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 1 cup (2 sticks) cold unsalted butter, cut into small cubes
- 1/2 cup ice water, plus more if needed
- 1 large egg, beaten (for egg wash)
- For the Chicken Filling:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 pound boneless, skinless chicken breasts, cooked and shredded
- 1 cup cooked potatoes, diced
- 1/2 cup frozen peas, thawed
- 1/2 cup frozen corn, thawed
- 1/4 cup chopped green olives
- 1/4 cup raisins (optional)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon dried oregano
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/2 cup chicken broth
- For Frying:
- Vegetable oil, for frying
Making the Empanada Dough:
Okay, let’s start with the dough. This is the foundation of our delicious empanadas, so we want to get it just right. Don’t be intimidated; it’s easier than you think!
- Combine Dry Ingredients: In a large bowl, whisk together the flour and salt. This ensures the salt is evenly distributed throughout the dough.
- Incorporate the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips (work quickly to keep the butter cold!), cut the butter into the flour until the mixture resembles coarse crumbs. You should still see small pieces of butter that’s what creates those flaky layers!
- Add the Ice Water: Gradually add the ice water, a tablespoon at a time, mixing gently after each addition. The goal is to bring the dough together without overworking it. Stop adding water when the dough just starts to come together in a shaggy mass. Be careful not to add too much water, or the dough will be tough.
- Form the Dough: Turn the dough out onto a lightly floured surface. Gently bring it together into a disc. Don’t knead it! Overworking the dough will develop the gluten and make it tough.
- Chill the Dough: Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. This allows the gluten to relax and the butter to firm up, making the dough easier to roll out.
Preparing the Chicken Filling:
While the dough is chilling, let’s get started on the flavorful chicken filling. This is where you can really customize the recipe to your liking!
- Sauté Aromatics: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic!
- Add Bell Peppers: Add the chopped red and green bell peppers to the skillet and cook until slightly softened, about 5 minutes.
- Incorporate Chicken and Potatoes: Add the shredded chicken and diced potatoes to the skillet. Stir to combine.
- Add Remaining Ingredients: Add the frozen peas, frozen corn, green olives, and raisins (if using) to the skillet. Stir well.
- Season the Filling: Add the ground cumin, smoked paprika, chili powder (if using), cayenne pepper (if using), dried oregano, salt, and pepper to the skillet. Stir to combine and ensure the spices are evenly distributed.
- Add Chicken Broth: Pour in the chicken broth and bring the mixture to a simmer. Cook for about 5-10 minutes, or until the broth has reduced slightly and the filling has thickened. This will help bind the filling together.
- Taste and Adjust: Taste the filling and adjust the seasoning as needed. You might want to add more salt, pepper, or spices to your liking.
- Cool the Filling: Remove the skillet from the heat and let the filling cool completely before assembling the empanadas. This is important because a hot filling will melt the butter in the dough and make it difficult to work with.
Assembling the Empanadas:
Now for the fun part putting it all together! This is where your empanadas really start to take shape.
- Preheat Oil: Heat about 2 inches of vegetable oil in a large, heavy-bottomed pot or deep fryer to 350°F (175°C). Use a thermometer to ensure the oil is at the correct temperature.
- Prepare Work Surface: Lightly flour a clean work surface.
- Roll Out the Dough: Remove the chilled dough from the refrigerator. Cut it in half and return one half to the refrigerator to keep it cold. On the floured surface, roll out the other half of the dough to about 1/8-inch thickness.
- Cut Out Circles: Use a 4-inch round cookie cutter or a bowl to cut out circles from the dough. You should get about 10-12 circles from each half of the dough.
- Fill the Empanadas: Place about 2 tablespoons of the cooled chicken filling in the center of each dough circle. Don’t overfill them, or they will be difficult to seal.
- Seal the Empanadas: Fold the dough over the filling to form a half-moon shape. Press the edges firmly together to seal. You can use a fork to crimp the edges for a decorative touch and to ensure a tight seal.
- Egg Wash (Optional): Brush the tops of the empanadas with the beaten egg. This will give them a golden-brown color when fried.
- Repeat: Repeat steps 3-7 with the remaining dough and filling. If you have leftover dough scraps, you can reroll them and cut out more circles, but the dough will be a bit tougher.
Frying the Empanadas:
Almost there! Frying the empanadas gives them that crispy, golden-brown exterior we all love.
- Fry in Batches: Carefully place the empanadas in the hot oil, a few at a time, being careful not to overcrowd the pot. Overcrowding will lower the oil temperature and result in soggy empanadas.
- Fry Until Golden Brown: Fry the empanadas for about 3-4 minutes per side, or until they are golden brown and crispy.
- Remove and Drain: Use a slotted spoon or spider to remove the empanadas from the oil and place them on a wire rack lined with paper towels to drain excess oil.
- Serve: Serve the empanadas hot. They are delicious on their own or with your favorite dipping sauce, such as salsa, guacamole, or sour cream.
Tips for Success:
- Keep the Butter Cold: Cold butter is key to a flaky empanada dough. Make sure your butter is very cold before you start, and work quickly to prevent it from melting.
- Don’t Overwork the Dough: Overworking the dough will develop the gluten and make it tough. Mix the dough just until it comes together, and avoid kneading it.
- Cool the Filling: A hot filling will melt the butter in the dough and make it difficult to work with. Make sure the filling is completely cool before assembling the empanadas.
- Seal the Empanadas Well: A tight seal is essential to prevent the filling from leaking out during frying. Use a fork to crimp the edges for a decorative touch and to ensure a good seal.
- Maintain Oil Temperature: Maintaining the correct oil temperature is crucial for crispy empanadas. Use a thermometer to monitor the oil temperature and adjust the heat as needed.
Variations:
- Different Fillings: Get creative with your fillings! You can use ground beef, pork, cheese, vegetables, or any combination of your favorite ingredients.
- Baked Empanadas: For a healthier option, you
Conclusion:
So there you have it! These Chicken Empanadas are more than just a recipe; they’re a passport to a flavor fiesta! I truly believe this is a must-try recipe for anyone who loves savory, satisfying, and slightly addictive food. The combination of the tender, flavorful chicken filling nestled inside that perfectly golden, flaky crust is simply irresistible. It’s a dish that’s both comforting and exciting, familiar yet unique.
But why is it a must-try? Because it’s incredibly versatile! Whether you’re looking for a crowd-pleasing appetizer for your next party, a fun and interactive family dinner, or a delicious and portable lunch, these empanadas fit the bill perfectly. Plus, the recipe is surprisingly easy to follow, even for beginner cooks. I’ve broken down each step to ensure success, and I’m confident that you’ll be amazed at how simple it is to create these little pockets of deliciousness.
Serving Suggestions and Variations
Now, let’s talk about how to enjoy these beauties! I personally love serving them warm with a side of creamy cilantro-lime dipping sauce. The cool, tangy sauce complements the richness of the chicken filling beautifully. You could also try a spicy chipotle mayo for an extra kick, or a simple salsa verde for a fresh and vibrant flavor.
And don’t be afraid to get creative with the filling! While this recipe focuses on chicken, you can easily adapt it to your liking. Ground beef, shredded pork, or even a vegetarian filling with black beans, corn, and sweet potatoes would be fantastic. You could also add different spices and herbs to customize the flavor profile. A little cumin, chili powder, or smoked paprika can add depth and complexity.
For a sweeter twist, consider adding a touch of sweetness to the dough. A tablespoon of sugar or honey can create a slightly sweet crust that pairs well with savory fillings. And if you’re feeling adventurous, you could even try making dessert empanadas with fruit fillings like apple, cherry, or blueberry. The possibilities are endless!
Make it Your Own!
The beauty of this recipe is that it’s a blank canvas for your culinary creativity. Don’t be afraid to experiment with different ingredients and flavors to create your own signature Chicken Empanadas. Maybe you want to add some olives and raisins for a traditional Spanish flair, or perhaps you’d like to incorporate some jalapeños for a spicy kick. The choice is yours!
I’ve poured my heart and soul into perfecting this recipe, and I’m so excited for you to try it. I truly believe that these empanadas will become a staple in your kitchen, a go-to recipe for any occasion. They’re a guaranteed crowd-pleaser, and they’re sure to impress your family and friends.
So, what are you waiting for? Gather your ingredients, put on your apron, and get ready to embark on a culinary adventure! I promise you won’t be disappointed.
Finally, and most importantly, I’d love to hear about your experience! Once you’ve tried this recipe, please share your thoughts, comments, and photos with me. Let me know what variations you tried, what dipping sauces you paired them with, and how much your family and friends enjoyed them. Your feedback is invaluable, and it helps me to continue creating and sharing delicious recipes with all of you. Happy cooking, and enjoy your homemade Chicken Empanadas!
Chicken Empanadas: The Ultimate Recipe and Guide
Savory chicken empanadas with a flaky crust, filled with tender chicken, potatoes, vegetables, and flavorful spices. Perfect for a snack, appetizer, or meal!
Ingredients
- 3 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 1 cup (2 sticks) cold unsalted butter, cut into small cubes
- 1/2 cup ice water, plus more if needed
- 1 large egg, beaten (for egg wash)
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 pound boneless, skinless chicken breasts, cooked and shredded
- 1 cup cooked potatoes, diced
- 1/2 cup frozen peas, thawed
- 1/2 cup frozen corn, thawed
- 1/4 cup chopped green olives
- 1/4 cup raisins (optional)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon dried oregano
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/2 cup chicken broth
- Vegetable oil, for frying
Instructions
- In a large bowl, whisk together the flour and salt.
- Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips (work quickly to keep the butter cold!), cut the butter into the flour until the mixture resembles coarse crumbs. You should still see small pieces of butter.
- Gradually add the ice water, a tablespoon at a time, mixing gently after each addition. Stop adding water when the dough just starts to come together in a shaggy mass. Be careful not to add too much water.
- Turn the dough out onto a lightly floured surface. Gently bring it together into a disc. Don’t knead it!
- Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours.
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant.
- Add the chopped red and green bell peppers to the skillet and cook until slightly softened, about 5 minutes.
- Add the shredded chicken and diced potatoes to the skillet. Stir to combine.
- Add the frozen peas, frozen corn, green olives, and raisins (if using) to the skillet. Stir well.
- Add the ground cumin, smoked paprika, chili powder (if using), cayenne pepper (if using), dried oregano, salt, and pepper to the skillet. Stir to combine.
- Pour in the chicken broth and bring the mixture to a simmer. Cook for about 5-10 minutes, or until the broth has reduced slightly and the filling has thickened.
- Taste the filling and adjust the seasoning as needed.
- Remove the skillet from the heat and let the filling cool completely before assembling the empanadas.
- Heat about 2 inches of vegetable oil in a large, heavy-bottomed pot or deep fryer to 350°F (175°C). Use a thermometer to ensure the oil is at the correct temperature.
- Lightly flour a clean work surface.
- Remove the chilled dough from the refrigerator. Cut it in half and return one half to the refrigerator to keep it cold. On the floured surface, roll out the other half of the dough to about 1/8-inch thickness.
- Use a 4-inch round cookie cutter or a bowl to cut out circles from the dough. You should get about 10-12 circles from each half of the dough.
- Place about 2 tablespoons of the cooled chicken filling in the center of each dough circle. Don’t overfill them.
- Fold the dough over the filling to form a half-moon shape. Press the edges firmly together to seal. You can use a fork to crimp the edges.
- Brush the tops of the empanadas with the beaten egg.
- Repeat steps 3-7 with the remaining dough and filling.
- Carefully place the empanadas in the hot oil, a few at a time, being careful not to overcrowd the pot.
- Fry the empanadas for about 3-4 minutes per side, or until they are golden brown and crispy.
- Use a slotted spoon or spider to remove the empanadas from the oil and place them on a wire rack lined with paper towels to drain excess oil.
- Serve the empanadas hot. They are delicious on their own or with your favorite dipping sauce, such as salsa, guacamole, or sour cream.
Notes
- Keep the butter cold for a flaky crust.
- Don’t overwork the dough.
- Cool the filling completely before assembling.
- Seal the empanadas well to prevent leaks.
- Maintain the correct oil temperature for crispy empanadas.
- Get creative with your fillings! You can use ground beef, pork, cheese, vegetables, or any combination of your favorite ingredients.
- For a healthier option, you can bake the empanadas instead of frying them.