Chicken Empanada Recipe recipe

Chicken Empanada Recipe

by @flovan4ever
Prep Time
1hr 0min
Cook Time
30min
Total Time
1hr 30min

A delicious recipe for homemade chicken empanadas with a savory filling and flaky dough.

Ingredients

12 Servings
(1 serving = 1 empanada)

For the Dough

  • 3cups
    all-purpose flour
  • 1tsp
    salt
  • 1/2cup
    unsalted butter (cold and cubed)
  • 1piece
    egg
  • 1/4cup
    cold water
  • 1tbsp
    vinegar

For the Filling

  • 2cups
    cooked chicken (shredded)
  • 1piece
    small onion (finely chopped)
  • 2clove
    garlic (minced)
  • 1/2piece
    bell pepper (finely chopped, optional)
  • 1tsp
    ground cumin
  • 1/2tsp
    smoked paprika
  • 1/2cup
    olives (sliced, optional)
  • Salt and pepper to taste
  • 2tbsp
    olive oil
  • 1/4cup
    chicken broth (or more if needed)
  • 1/4cup
    fresh cilantro or parsley (chopped, optional)
  • 1piece
    egg (beaten for egg wash)

How to make Chicken Empanada Recipe

Make the Dough

  1. In a large bowl, combine flour and salt. Add cold butter and mix until the mixture resembles coarse crumbs.

  2. In a separate bowl, whisk the egg, cold water, and vinegar together. Gradually add this mixture to the flour, mixing until the dough forms.

  3. Knead the dough on a floured surface for a few minutes until smooth. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Prepare the Filling

  1. In a skillet, heat olive oil over medium heat. Add chopped onion and bell pepper, and sauté until soft.

  2. Stir in minced garlic, and cook for another minute.

  3. Add the shredded chicken, cumin, smoked paprika, olives, salt, and pepper. If the mixture is dry, add chicken broth. Cook for about 2-3 minutes until everything is blended well. Stir in chopped cilantro or parsley if using. Remove from heat and let cool.

Assemble the Empanadas

  1. Preheat your oven to 375°F (190°C).

  2. Roll out the dough on a floured surface to about 1/8 inch thick. Use a round cutter (about 4-5 inches in diameter) to cut out circles.

  3. Place a spoonful of chicken filling in the center of each circle. Moisten the edges with water, fold the dough over the filling to create a half-moon shape, and press the edges firmly to seal. Use a fork to crimp the edges if desired.

Bake the Empanadas

  1. Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with beaten egg.

  2. Bake for about 25-30 minutes, or until golden brown.

Serve

  1. Allow to cool slightly before serving. Can be served warm or at room temperature, often with a dipping sauce like salsa or chimichurri.

Tips & Tricks

  1. Ensure the butter is cold when making the dough to achieve a flaky texture.

  2. You can prepare the filling a day ahead and refrigerate it to save time.

  3. If you don't have a round cutter, you can use a glass or a bowl to cut out the dough circles.