Description
A delicious Chicken Empanadas recipe that comes together in about 30 minutes, perfect for a quick weeknight meal that your family will love!
Ingredients
Scale
- 2 ½ cups All-Purpose Flour
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 1 stick Cold Unsalted Butter, cut into small cubes
- 1 egg, beaten (for egg wash)
- ½ cup Cold Water (add more as needed)
- 1 tablespoon Vinegar (optional)
- 2 cups Cooked Chicken, Shredded
- 1 tablespoon Olive Oil
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 1 medium Red Bell Pepper, finely chopped
- ½ teaspoon Cumin Powder
- ½ teaspoon Paprika
- ¼ teaspoon Ground Cinnamon (optional)
- Salt and Pepper to taste
- 1 cup Frozen Peas (optional)
- Cilantro or Parsley for garnish (optional)
- Lime Juice (optional)
Instructions
- In a large bowl, combine the flour, salt, and sugar. Stir until evenly mixed, about a minute.
- Toss in the cold, cubed butter. Rub the butter into the flour until it forms a crumbly texture with pea-sized bits of butter, approximately 2-3 minutes.
- Slowly add the cold water (and vinegar if using) to the dough mixture a tablespoon at a time, stirring until the dough starts to come together.
- Once your dough has formed, turn it out onto a floured surface and gently knead it for 1-2 minutes until smooth. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
- In a large skillet, heat the olive oil over medium heat. Add the onions, garlic, and bell peppers. Sauté for about 5-7 minutes until softened.
- Add in the shredded chicken and season with cumin, paprika, cinnamon, and salt and pepper. Stir to combine and cook until fragrant for around 2-3 minutes. Add peas now if using, and mix for another minute.
- Remove the skillet from heat and stir in the beaten egg and cilantro or parsley. Adjust seasoning if needed and add lime juice for zest.
- Once the dough has chilled, roll it out on a floured surface until it’s about 1/8-inch thick. Cut out circles approximately 4-5 inches in diameter.
- Place a spoonful of the chicken filling in the center of each dough circle. Fold the dough over the filling and pinch the edges firmly.
- Preheat your oven to 375°F (190°C). Place the empanadas on a parchment-lined baking sheet and brush each with the egg wash.
- Bake for 25-30 minutes, or until golden brown and crispy.
- For frying, heat oil in a deep pan to about 350°F (175°C). Fry until golden and crispy, about 4-5 minutes per side.
- Let the empanadas cool for a few minutes before serving.
Notes
Customize the filling based on leftovers or what you have on hand. Serve with salsa or avocado for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Latin-American
Nutrition
- Serving Size: 1 empanada
- Calories: 250
- Sugar: 2g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 60mg