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There is something so comforting about holding a warm chicken empanada in your hands. These flaky savory pockets filled with spiced chicken and sweet vegetables quickly became my go-to for both special gatherings and easy weeknight dinners. Making them from scratch fills the kitchen with the kind of aroma that draws everyone in before the timer even goes off.
Every time I serve these, they become the highlight of potlucks and family dinners. I tried this recipe on a rainy Sunday with whatever I had left in the fridge and was amazed at how quickly the plate emptied out.
Ingredients
- All-purpose flour: gives structure and helps the dough become crisp when baked or fried Choose a fresh bag for best texture
- Cold unsalted butter: makes layers in the dough Use real butter for richness
- Egg: ensures a golden finish and helps bind the filling Seek free-range eggs when possible
- Salt and sugar: both enhance flavor and balance the savory and sweet notes
- Cold water: brings the dough together Use filtered water if possible
- Vinegar (optional): helps the dough turn out extra flaky A splash can make a big difference
- Cooked shredded chicken: is hearty and packs in protein Season it well before adding
- Olive oil: is a healthy fat that adds moisture and helps vegetables turn sweet when cooked Go for extra virgin if you can
- Onion, red bell pepper, and garlic: anchor the filling Flavor starts here use fresh not pre-chopped
- Cumin and paprika: create warmth Paprika brings color and a subtle smokiness
- Cinnamon (optional): adds a layer of complexity Use sparingly just enough for intrigue
- Salt and pepper: elevate every ingredient A good sea salt makes a difference
- Frozen peas (optional): add color and slight sweetness No need to thaw
- Beaten egg for binding: makes the filling hold together in the pocket
- Cilantro or parsley (optional): adds a lift of freshness Go with bright green bunches
- Lime juice (optional): for brightness Roll the lime on the counter before juicing to get more out of it
Instructions
- Prepare the Dough:
- In a large bowl combine flour, salt, and sugar. Mix with a whisk until evenly combined for distribution.
- Cut In Butter:
- Add the cold cubed butter to the flour mixture. Work it in using your fingertips or a pastry cutter until the dough has a crumbly sandlike texture with visible pieces of butter. This is key for flakiness.
- Add Liquids and Form Dough:
- Slowly drizzle in cold water and vinegar if using. Mix gently with a fork. Stop adding when the dough starts to stick together but is not tacky. You may need a touch extra water.
- Knead and Chill Dough:
- Lightly knead on a floured countertop for just a couple of minutes to smooth out any rough spots. Wrap tightly in plastic or a beeswax wrap and refrigerate at least half an hour so the butter stays solid. This is what makes the dough crisp in the oven.
- Prepare the Filling:
- Heat olive oil in a skillet on medium. Toss in onion, garlic, and bell pepper. Stir often and cook for about five to seven minutes until softened and fragrant but not browned. The onion should become translucent and bell pepper tender.
- Season and Combine:
- Add in the shredded chicken followed by cumin, paprika, cinnamon, salt, and pepper. Stir well to coat and let everything warm up together. Toss in peas if you like. Cook for an extra two or three minutes to blend the flavors.
- Bind and Flavor:
- Turn off the heat. Mix in beaten egg to hold everything together. Scatter over herbs for freshness. Taste and add a squeeze of lime if you want an extra pop. Set aside to cool so the hot filling does not melt the dough.
- Assemble the Empanadas:
- Roll out the dough on a lightly floured surface. Aim for about one eighth of an inch thickness. Use a round cutter or a bowl to punch out circles about four to five inches across.
- Fill, Shape, and Seal:
- Place a generous spoon of filling in the middle of each dough circle. Be careful not to overload so you can easily fold the dough over. Dampen the edge with a little water and fold to form a half-moon. Press the edge closed with your fingers then crimp with a fork for a nice pattern.
- Bake or Fry:
- For baking place the empanadas on a parchment paper lined tray. Brush the tops with beaten egg. Preheat oven to three hundred seventy five degrees Fahrenheit. Bake until puffed and evenly golden about twenty five to thirty minutes. For frying heat neutral oil to three hundred fifty degrees. Fry a few empanadas at a time, turning gently until golden and crisp, usually four to five minutes per side. Drain on a rack or paper towels.
- Cool and Serve:
- Rest for at least five minutes on a wire rack before serving so the filling sets. Serve while warm with your favorite sauce.
Even after years of making empanadas from scratch the best part for me is still that moment when you break one open and the steam carries the scent of warm spices through the kitchen It is a simple happiness I always look forward to sharing
Storage Tips
Keep leftovers in an airtight container in the fridge up to three days To reheat bake in a low oven so the crust stays crisp or pop in the toaster oven They also freeze uncooked Place on a sheet pan to freeze then transfer to bags and bake straight from frozen with a few extra minutes
Ingredient Substitutions
Try rotisserie chicken or turkey for a change Lean beef also works well For a vegetarian twist swap chicken for sautéed mushrooms potatoes and corn If dairy free use vegan butter for the dough
Serving Suggestions
Serve hot with chimichurri salsa or yogurt dip For a fresh side toss together a citrusy green salad During holidays I like adding olives or raisins to the filling to honor the many ways empanadas are enjoyed across the world
Cultural and Historical Context
Empanadas trace their roots to Spain and Latin America where each country brings unique spins Some bake them some fry them The blend of spices and vegetables in this version highlights how adaptable they are Modern kitchens blend cultural flavors as I do with fresh herbs and lime
Seasonal Adaptations
Try sweet corn and zucchini in summer filling Add diced root veggies or butternut squash in fall Use leftover roast chicken after big holiday meals
Success Stories
I once made a double batch and froze them for a picnic They crisped up perfectly later and everyone loved the smoky taste of paprika Friends have told me their kids now request these as birthday party food
Freezer Meal Conversion
Shape and fill uncooked empanadas Place unbaked empanadas on a tray and freeze once solid store in bags No need to thaw before baking just brush with egg wash and add a few minutes to the baking time
These empanadas come out flaky and packed with flavor every time. Share them warm, and they will disappear in moments.
Common Recipe Questions
- → How do you get a flaky empanada crust?
Ensure the butter and water are cold, work quickly, and avoid overmixing. Chilling the dough before rolling out is essential for a tender, flaky shell.
- → Can I bake instead of fry these empanadas?
Absolutely! Baking produces a golden, crispy finish without excess oil. Simply brush with egg wash before baking for added shine and color.
- → What type of chicken works best?
Cooked and shredded chicken breast or thigh gives a moist, flavorful filling and mixes well with the sautéed spices and vegetables.
- → Are there vegetarian filling alternatives?
Yes, swap chicken for mushrooms, beans, or extra vegetables. Adjust spices to taste for a delicious vegetarian option.
- → Which sauces pair well with these empanadas?
Salsa, tangy yogurt dip, or garlic sauce complement the savory filling and flaky crust perfectly.