Chicken Empanadas Flaky Dough Filling (Printable View)
Golden pastry encases seasoned chicken with a savory blend of spices and fresh herbs in every bite.
# Ingredient List:
→ Dough
01 -
2 1/2 cups all-purpose flour
02 -
1 teaspoon salt
03 -
1 teaspoon sugar
04 -
1 stick unsalted butter, cold and cut into small cubes
05 -
1/2 cup cold water, plus more as needed
06 -
1 tablespoon vinegar (optional)
07 -
1 large egg, for egg wash
→ Filling
08 -
2 cups cooked halal chicken, shredded
09 -
1 tablespoon olive oil
10 -
1 medium onion, finely chopped
11 -
2 cloves garlic, minced
12 -
1 medium red bell pepper, finely chopped
13 -
1/2 teaspoon ground cumin
14 -
1/2 teaspoon paprika
15 -
1/4 teaspoon ground cinnamon (optional)
16 -
Salt and black pepper to taste
17 -
1 cup frozen peas (optional)
18 -
1 large egg, beaten
19 -
Fresh cilantro or parsley, finely chopped (optional)
20 -
Fresh lime juice (optional)
# Preparation Steps:
01 -
In a large mixing bowl, whisk together flour, salt, and sugar until well blended.
02 -
Add cold, cubed butter to the flour mixture. Use your fingers or a pastry cutter to rub butter into the flour until mixture resembles coarse crumbs with pea-sized bits.
03 -
Gradually pour in cold water, adding vinegar if using, mixing with a fork until dough just comes together. Adjust water as needed to achieve a firm but non-sticky dough.
04 -
Gently knead dough for 1 to 2 minutes on a floured surface until smooth. Wrap in plastic wrap and refrigerate for at least 30 minutes to rest.
05 -
Heat olive oil in a large skillet over medium heat. Add onion, garlic, and red bell pepper. Sauté for 5 to 7 minutes or until soft.
06 -
Stir shredded chicken into the skillet. Sprinkle with ground cumin, paprika, cinnamon, salt, and pepper as desired. Add frozen peas if using. Cook, stirring, for an additional 2 to 3 minutes until heated through.
07 -
Remove skillet from heat. Stir in beaten egg and add cilantro or parsley and lime juice if using. mix well and adjust seasoning to taste.
08 -
Roll chilled dough out on a lightly floured surface to about 1/8 inch thickness. Use a round cutter or bowl to cut circles 4 to 5 inches in diameter.
09 -
Spoon chicken filling onto the center of each dough circle. Fold dough over to form a half-moon, pinch edges to seal, and crimp with a fork.
10 -
Preheat oven to 375°F. Arrange empanadas on a parchment-lined baking sheet. Brush tops with beaten egg for color.
11 -
Bake empanadas for 25 to 30 minutes, until golden and crisp.
12 -
To fry, heat oil in a deep pan to 350°F. Fry empanadas in batches for 4 to 5 minutes per side or until deeply golden. Drain on paper towels.
13 -
Allow empanadas to cool for a few minutes. Serve warm with salsa, garlic sauce, or a tangy yogurt dip.
# Supplementary Details:
01 -
For an extra flaky crust, ensure all dough ingredients remain cold during preparation.
02 -
Resting dough allows the gluten to relax and improves texture.
03 -
Do not overfill empanadas to prevent leaking during baking or frying.