Description
Savory chicken empanadas elevate home cooking with Latin American flair, bringing zesty spices and flaky pastry to your table. Crisp golden shells cradle tender seasoned chicken, inviting you to savor each delightful bite of this irresistible comfort classic.
Ingredients
Scale
Chicken Empanadas
Dough Ingredients:
- 2.5 cups all-purpose flour (600 milliliters)
- 0.5 teaspoons salt
- 0.5 cup unsalted butter, cold and cubed (120 grams)
- 1 egg
- 0.33 cup cold water (80 milliliters)
- 1 tablespoon white vinegar
Filling Ingredients:
- 1.5 cups cooked shredded chicken (360 grams)
- 0.5 cup shredded cheese (cheddar, monterey jack, or mozzarella) (120 grams)
- 0.5 cup finely chopped onion (120 grams)
- 0.5 red bell pepper, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 0.5 teaspoons ground cumin
- 0.5 teaspoons smoked paprika
- 0.25 teaspoons chili powder (optional)
- Salt and pepper, to taste
Egg Wash and Dipping Ingredients:
- 1 egg (for egg wash)
- Optional: chimichurri, salsa, or sour cream for dipping
Instructions
- Craft the foundational pastry by combining flour and salt in a spacious mixing vessel. Incorporate chilled butter until the texture resembles grainy particles. Whisk together egg, water, and vinegar in a separate container, then integrate into the flour mixture. Gently knead the emerging dough, shape into a compact disc, encase in plastic wrap, and refrigerate for a minimum of half an hour to stabilize.
- Activate a skillet with olive oil over moderate heat. Sauté diced onion, minced garlic, and chopped red bell pepper until they soften and become translucent. Introduce shredded chicken and aromatic spices, allowing the mixture to meld and develop rich flavors. Remove from thermal source and permit slight cooling. Fold in shredded cheese, creating a harmonious filling.
- On a lightly dusted surface, methodically roll the chilled dough to a slender thickness. Precisely cut circular shapes to form individual pastry bases. Delicately position a measured portion of prepared filling at the center of each disc. Elegantly fold the dough over, creating a crescent profile. Meticulously seal edges and embellish with decorative fork impressions.
- For baking: Preheat the oven to a precise 375°F. Arrange empanadas on a lined baking sheet, applying a gentle egg wash to enhance golden coloration. Bake until achieving a crisp, amber exterior. Alternatively, for frying: Heat oil to 350°F in a deep skillet. Submerge empanadas in small batches, achieving a uniform, crispy golden shell. Transfer to absorbent paper to eliminate excess oil.
- Allow empanadas to cool momentarily, ensuring safe handling temperature. Present warm, accompanied by a complementary dipping sauce that accentuates the delicate flavors.
Notes
- Butter Temperature Matters: Use cold butter cut into small cubes for a flakier, more tender dough that creates those delightful layers in your empanadas.
- Prevent Soggy Bottoms: Chill the dough thoroughly and ensure your filling isn’t too wet to maintain a crisp, golden exterior when baking or frying.
- Versatile Filling Options: Swap chicken for ground beef, pulled pork, or make vegetarian versions with black beans, corn, and roasted vegetables for endless flavor possibilities.
- Freezer-Friendly Hack: Prepare empanadas ahead of time, freeze them uncooked on a baking sheet, then transfer to a freezer bag for quick future meals – just add a few extra minutes to cooking time when baking from frozen.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Lunch, Snacks, Appetizer
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 12
- Calories: 250
- Sugar: 1 g
- Sodium: 320 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 50 mg