Description
Golden, flaky chicken empanadas filled with a savory mixture of shredded chicken, bell peppers, and spices, wrapped in a homemade buttery dough and baked to perfection. This Latin-inspired dish is perfect as a main course or appetizer, delivering rich flavors and a satisfying texture in every bite.
Ingredients
Scale
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 white vinegar
For the Filling:
- 2 tablespoons olive oil
- 1 pound cooked chicken breast, shredded
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1/2 red bell pepper, diced
- 1/2 green 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
- 1/2 cup tomato sauce
- 1/4 cup fresh cilantro, chopped
- 1/2 cup shredded Monterey Jack or mozzarella cheese
For Assembly:
- 1 egg beaten with 1 tablespoon water (egg wash)
Instructions
- Prepare the dough: In a large bowl, whisk together the flour and salt. Cut in the chilled butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. In a small bowl, whisk the egg, cold water, and vinegar, then stir into the flour mixture. Mix until the dough comes together. Form into a ball, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Make the filling: Heat olive oil in a skillet over medium heat. Add the diced onion, minced garlic, and diced red and green bell peppers, cooking until softened, about 5 minutes. Stir in ground cumin, smoked paprika, chili powder, salt, and black pepper. Add the shredded chicken and tomato sauce, stirring until everything is well coated and heated through. Remove from heat and fold in chopped cilantro and shredded cheese.
- Preheat and prepare for baking: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roll and fill the dough: On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Cut circles approximately 5 to 6 inches wide. Place 2 to 3 tablespoons of the chicken filling 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.
- Apply egg wash and bake: Place filled empanadas on the prepared baking sheet. Brush the tops with the beaten egg wash. Bake for 20 to 25 minutes or until golden brown and flaky.
- Serve: Allow empanadas to cool slightly before serving warm. Optionally, serve with chimichurri sauce or salsa for extra flavor.
Notes
- Unbaked empanadas can be frozen and baked directly from frozen, adding 5 extra minutes to the baking time.
- Serve with chimichurri sauce or salsa to enhance the flavor.
- Use any shredded cheese of choice if Monterey Jack or mozzarella is unavailable.
Nutrition
- Serving Size: 1 empanada
- Calories: 270
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 13 g
- Cholesterol: 55 mg
