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Chicken Empanadas

Chicken Empanadas

Chicken Empanadas are savory pastries filled with seasoned chicken. They are perfect as a snack, appetizer, or main dish and can be baked or fried for a delicious golden crust.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course appetizer/main dish
Cuisine Latin American
Servings 4 persons
Calories 350 kcal

Equipment

  • 1 large mixing bowl
  • 1 frying pan
  • 1 cutting board
  • 1 rolling pin
  • 1 cookie cutter or glass
  • 1 baking sheet
  • 1 parchment paper
  • 1 cooking thermometer (optional)

Ingredients
  

  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • ½ cup unsalted butter Chilled and cubed.
  • 1 large egg For dough.
  • 4 tablespoons cold water
  • 2 cups cooked chicken Shredded.
  • 1 small onion Finely chopped.
  • 2 cloves garlic Minced.
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • ½ teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 egg egg wash

Instructions
 

  • In a large mixing bowl, combine the flour and salt. Add cubed butter and mix until the mixture resembles coarse crumbs.
  • Beat one egg and add it to the mixture. Gradually add cold water, mixing until a dough forms. Knead gently, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  • In a frying pan, heat olive oil over medium heat. Sauté onions until translucent. Add garlic, cumin, paprika, and black pepper, and cook for an additional minute.
  • Stir in shredded chicken, and cook for 2-3 minutes until heated through. Remove from heat and allow to cool.
  • Preheat the oven to 375°F (190°C) if you plan to bake the empanadas.
  • On a floured surface, roll out the dough to about ⅛ inch thickness. Use a cookie cutter or glass to cut out circles about 4-5 inches in diameter.
  • Place about 2 tablespoons of the chicken mixture in the center of each circle. Fold the dough over to form a half-moon shape and crimp the edges with a fork to seal.
  • If baking, place the empanadas on a parchment-lined baking sheet. Beat the remaining egg and brush it over the tops of each empanada. Bake for 20-25 minutes, or until golden brown.
  • If frying, heat oil in a deep pan to 350°F (175°C). Fry the empanadas in batches until golden, about 3-4 minutes per side. Drain on paper towels.

Notes

You can customize the filling by adding vegetables or cheese to the chicken mixture.
For a spicier version, consider adding diced jalapeños or a pinch of cayenne pepper to the filling.
Empanadas can be frozen before cooking; just assemble, place them on a baking sheet, freeze until solid, then transfer to a freezer bag. Cook from frozen, adding a few minutes to the baking or frying time.