Description
Delicious and flavorful chicken empanadas with a savory filling encased in a flaky pastry crust, perfect for a main course or appetizer.
Ingredients
For the dough:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 1 large egg
- 1/2 cup cold water
- 1 tablespoon vinegar
For the filling:
- 2 tablespoons olive oil
- 1 pound cooked chicken breast, shredded
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 red bell pepper, diced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup tomato paste
- 1/4 cup chicken broth
- 1/4 cup green olives, chopped (optional)
- 1/4 cup fresh cilantro, chopped
For assembling:
- 1 egg, beaten (for egg wash)
Instructions
- Prepare the dough: In a large bowl, whisk together flour and salt. Cut in butter until mixture resembles coarse crumbs. Whisk together egg, water, and vinegar, then add to flour mixture. Knead briefly, wrap in plastic, and refrigerate for 1 hour.
- Make the filling: Heat olive oil in a skillet, sauté onion, garlic, and bell pepper. Add spices, chicken, tomato paste, and broth. Stir in olives and cilantro. Cool.
- Assemble: Roll out dough, cut into circles, place filling, fold, crimp edges, brush with egg wash.
- Bake: Preheat oven to 400°F (200°C). Bake empanadas for 20-25 minutes until golden brown. Serve warm.
Notes
- Empanadas can be baked or fried.
- For a shortcut, use store-bought pie dough or puff pastry.
- These freeze well; assemble and freeze unbaked empanadas, then bake straight from frozen, adding 5 extra minutes to cooking time.
