A delicious recipe for homemade chicken empanadas with a savory filling and flaky dough.
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In a large bowl, combine flour and salt. Add cold butter and mix until the mixture resembles coarse crumbs.
In a separate bowl, whisk the egg, cold water, and vinegar together. Gradually add this mixture to the flour, mixing until the dough forms.
Knead the dough on a floured surface for a few minutes until smooth. Wrap in plastic wrap and refrigerate for at least 30 minutes.
In a skillet, heat olive oil over medium heat. Add chopped onion and bell pepper, and sauté until soft.
Stir in minced garlic, and cook for another minute.
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.
Preheat your oven to 375°F (190°C).
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.
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.
Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with beaten egg.
Bake for about 25-30 minutes, or until golden brown.
Allow to cool slightly before serving. Can be served warm or at room temperature, often with a dipping sauce like salsa or chimichurri.
Ensure the butter is cold when making the dough to achieve a flaky texture.
You can prepare the filling a day ahead and refrigerate it to save time.
If you don't have a round cutter, you can use a glass or a bowl to cut out the dough circles.
How do I make chicken empanadas from scratch?
To make chicken empanadas from scratch, start by preparing the dough with flour, salt, cold butter, egg, cold water, and vinegar. Mix until a dough forms, knead it, and refrigerate for at least 30 minutes. For the filling, sauté onions and bell peppers, then add shredded chicken, spices, and optional ingredients like olives. Roll out the dough, cut circles, fill them with the chicken mixture, seal, and bake at 375°F for 25-30 minutes until golden brown.
Are chicken empanadas gluten-free or suitable for special diets?
Traditional chicken empanadas are not gluten-free due to the use of all-purpose flour in the dough. However, you can make gluten-free empanadas by substituting the flour with a gluten-free flour blend. Ensure that all other ingredients, like the chicken and spices, are also gluten-free to maintain dietary compatibility.
What can I substitute for chicken in empanadas?
If you're looking for a substitute for chicken in empanadas, consider using shredded beef, pork, or even a plant-based protein like jackfruit or tofu. You can also fill the empanadas with vegetables, cheese, or beans for a vegetarian option, ensuring to adjust the spices and flavors accordingly.
How should I store leftover chicken empanadas?
To store leftover chicken empanadas, allow them to cool completely, then place them in an airtight container. They can be refrigerated for up to 3-4 days. For longer storage, consider freezing them. Wrap each empanada tightly in plastic wrap and then place them in a freezer-safe bag. They can be frozen for up to 3 months.
What dipping sauces pair well with chicken empanadas?
Chicken empanadas pair wonderfully with a variety of dipping sauces. Popular choices include salsa, chimichurri, guacamole, or a creamy dipping sauce like ranch or sour cream. These sauces complement the savory flavors of the empanadas and add an extra layer of taste.
