Description
Golden, flaky pastry pockets stuffed with a flavorful, savory shredded chicken filling, making a delicious and satisfying snack or appetizer.
Ingredients
Scale
For the filling:
- 2 cups cooked chicken, shredded
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ½ cup bell pepper, finely chopped
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon chili powder
- ¼ cup tomato sauce
- ¼ cup chicken broth
- Salt and pepper to taste
- ½ cup shredded cheese (optional)
For the dough:
- 2 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup unsalted butter, cubed and cold
- 1 large egg
- ⅓ cup cold water
- 1 tablespoon white vinegar
For assembly:
- 1 egg (for egg wash)
Instructions
- Prepare the filling: Heat olive oil in a skillet over medium heat. Sauté onion, garlic, and bell pepper until soft.
- Add cumin, smoked paprika, and chili powder, stirring for 30 seconds.
- Mix in the shredded chicken, tomato sauce, and chicken broth. Simmer for 5 minutes until thickened. Season with salt and pepper. Let it cool.
- Make the dough: In a food processor or large bowl, mix flour and salt. Add cold butter and pulse or use a fork to create a crumbly texture.
- Add the egg, cold water, and vinegar. Mix until dough forms. Knead lightly, wrap in plastic, and refrigerate for 30 minutes.
- Assemble the empanadas: Roll out the dough on a floured surface to ⅛-inch thickness. Cut out circles (about 4–5 inches in diameter).
- Spoon a small amount of filling onto each circle, leaving space at the edges. Add cheese if desired.
- Fold the dough over the filling and press the edges to seal. Crimp with a fork.
- Bake: Preheat oven to 375°F (190°C). Place empanadas on a lined baking sheet.
- Beat the egg and brush over each empanada.
- Bake for 20–25 minutes or until golden brown.
- Let cool slightly before serving.
Notes
- You can freeze unbaked empanadas for later use—just bake directly from frozen, adding a few extra minutes to the baking time.
- Serve with a side of chimichurri, salsa, or garlic aioli for extra flavor.
- If you prefer a crispier texture, you can air-fry at 375°F for 12–15 minutes.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: Snack/Appetizer
- Method: Baking
- Cuisine: Latin American
