Chicken Empanadas

These chicken empanadas feature a savoury filling encased in a flaky crust, making about 12 pieces. They pair beautifully with chimichurri sauce, pico de gallo, and other Latin American sides for a delicious and well-rounded meal.

Prep Time 30

Cook Time 30

Total Time 1

Servings Empanadas

Ingredients

Dough Ingredients:

2 1/2 cups all-purpose flour
1/2 tsp salt
1/2 cup unsalted butter cold and diced
1 large egg free range
1/3 cup cold water
1 tbsp white vinegar

Filling Ingredients:

2 tbsp olive oil
1 large onion finely chopped
2 cloves garlic minced
1 large red bell pepper finely chopped
2 cups cooked chicken diced
1 tsp ground cumin
1 tsp paprika
1 tsp dried oregano
1/2 cup tomato paste or chopped tomatoes
salt to taste
pepper to taste
1 large egg beaten free range
vegetable oil if frying

Instructions

Make the Dough:

In a large bowl, combine the flour and salt.
2 1/2 cups all-purpose flour, 1/2 tsp salt
Cut in the butter until the mixture resembles coarse crumbs.
1/2 cup unsalted butter
In a separate bowl, whisk together the egg, cold water, and vinegar.
1 large egg, 1/3 cup cold water, 1 tbsp white vinegar
Gradually add the wet ingredients to the flour mixture, mixing until the dough comes together.
Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Prepare the Filling:

Heat the olive oil in a large skillet over medium heat.
2 tbsp olive oil
Sauté the onion, garlic and bell pepper until soft and fragrant, about 5 minutes.
1 large onion, 2 cloves garlic, 1 large red bell pepper
Add the diced chicken, cumin, paprika, oregano and tomato paste or chopped tomatoes.
2 cups cooked chicken, 1 tsp ground cumin, 1 tsp paprika, 1 tsp dried oregano, 1/2 cup tomato paste
Cook for another 5-7 minutes, until the chicken is well-coated with the spices and the mixture is heated through.
Season with salt and pepper to taste.
salt, pepper
Let the filling cool before assembling the empanadas.

Assemble the Empanadas:

Preheat the oven to 200°C (400°F).
Roll out the dough on a floured surface to about 1/8-inch thickness.
Cut out 12 circles using a 4-5 inch round cutter.
Place a tablespoon of the filling in the centre of each dough circle.
Fold the dough over to create a half-moon shape and press the edges together to seal. Crimp the edges with a fork.
Brush the empanadas with the beaten egg for a golden crust.
1 large egg
Place the empanadas on a baking sheet lined with parchment paper.

Bake the Empanadas:

Bake in the preheated oven for 20-25 minutes, or until golden brown.

Deep Fry the Empanadas

Heat vegetable oil in a deep fryer or large, deep saucepan to 180°C/(350°F)
vegetable oil
Carefully lower a few empanadas at a time into the hot oil, being careful not to overcrowd the pan.
Fry for about 3-5 minutes, or until the empanadas are golden brown and crispy.
Use a slotted spoon to remove the empanadas from the oil and drain on paper towels.

Notes

Serving Suggestions
Serve these chicken empanadas with chimichurri sauce, pico de gallo, black beans and rice, or an avocado salad for a complete and satisfying meal.

Nutrition