Chicken Empanadas Recipe

Empanadas are a staple in many Latin American countries, loved for their flaky crust and savory fillings. One of the most popular versions is chicken empanadas. These hand-held treats are filled with a mixture of shredded chicken, spices, and vegetables, making them the perfect snack, appetizer, or even a main course. If you're looking to impress your family or guests with a flavorful dish that’s both comforting and satisfying, you've come to the right place. This recipe will guide you step-by-step on how to make the perfect chicken empanadas, and by the end of the article, you'll be ready to master this dish. So grab your apron, and let’s dive into this mouthwatering chicken empanadas recipe!

What Are Chicken Empanadas?

Empanadas, in general, are pastry turnovers that can be filled with a variety of ingredients. The word "empanada" comes from the Spanish verb "empanar," which means to wrap or coat in bread. Chicken empanadas specifically feature a delicious filling of seasoned shredded chicken, often accompanied by ingredients like onions, garlic, bell peppers, and sometimes cheese or hard-boiled eggs. These pastries can be baked or fried, depending on your preference. The key to great chicken empanadas lies in perfectly seasoned chicken and a flaky, golden crust. They're versatile and can be enjoyed hot or at room temperature, making them great for parties, potlucks, or a family dinner.

Ingredients List for Chicken Empanadas

For the Dough:

• 3 cups all-purpose flour
• 1 teaspoon salt
• ½ cup cold butter, cut into small cubes
• 1 egg
• ½ cup cold water
• 1 tablespoon white vinegar

For the Chicken Filling:

• 2 cups cooked and shredded chicken breast
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 1 bell pepper (any color), diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• ½ teaspoon paprika
• ¼ teaspoon ground oregano
• ¼ teaspoon crushed red pepper flakes (optional, for heat)
• Salt and pepper to taste
• ¼ cup tomato paste
• ¼ cup chicken broth
• ½ cup green olives, sliced (optional)
• 1 boiled egg, chopped (optional)

For Assembly:

• 1 egg (for egg wash)
• 1 tablespoon water

Substitutions and Variations

While this is a traditional chicken empanada recipe, feel free to get creative! Here are a few variations and substitutions you can try:

• Dough: If you're short on time, store-bought pie crust or puff pastry can be used as a substitute for homemade dough.
• Filling: Swap the chicken for ground beef, pork, or even a vegetarian option like black beans or sautéed mushrooms.
• Spices: You can adjust the spice level by adding more red pepper flakes or cayenne pepper, or omit them entirely for a milder taste.
• Cheese: Some people love adding shredded cheese like mozzarella or cheddar to the filling for a creamier texture.
• Vegetables: Incorporate other vegetables such as peas, corn, or diced potatoes into the chicken filling for more texture and flavor.

Step-by-Step Cooking Instructions

To ensure your chicken empanadas turn out perfectly every time, follow these simple step-by-step instructions.

Step 1: Prepare the Dough

1. In a large mixing bowl, whisk together the flour and salt.
2. Add the cold butter cubes to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
3. In a separate small bowl, whisk together the egg, cold water, and white vinegar.
4. Slowly pour the wet ingredients into the flour mixture, stirring until a dough forms.
5. Turn the dough out onto a lightly floured surface and knead gently until it comes together into a smooth ball.
6. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes while you prepare the filling.

Step 2: Make the Chicken Filling

1. Heat olive oil in a large skillet over medium heat.
2. Add the chopped onions and bell peppers to the skillet, cooking until they soften, about 5 minutes.
3. Stir in the minced garlic and cook for an additional minute, until fragrant.
4. Add the shredded chicken to the skillet, followed by the cumin, paprika, oregano, and red pepper flakes (if using).
5. Season with salt and pepper, then stir in the tomato paste and chicken broth.
6. Allow the mixture to cook for about 5 minutes, stirring occasionally, until it thickens slightly.
7. If using olives and boiled eggs, stir them in at the end.
8. Remove the filling from heat and let it cool while you roll out the dough.

Step 3: Roll Out the Dough

1. Preheat your oven to 375°F (190°C) if you plan to bake the empanadas.
2. On a floured surface, roll out the chilled dough to about ⅛-inch thickness.
3. Use a round cutter (or the rim of a bowl) to cut out circles of dough, about 4-5 inches in diameter.
4. Gather any leftover dough, re-roll it, and cut more circles until all the dough is used.

Step 4: Assemble the Empanadas

1. Place a spoonful of the cooled chicken filling in the center of each dough circle.
2. Fold the dough over the filling to create a half-moon shape.
3. Press the edges together with your fingers, then use a fork to crimp the edges and seal the empanada.
4. Transfer the empanadas to a baking sheet lined with parchment paper.

Step 5: Bake or Fry the Empanadas

1. For baked empanadas: Whisk together the egg and water to make an egg wash. Brush the tops of the empanadas with the egg wash for a golden finish.
2. Bake in the preheated oven for 20-25 minutes, or until the empanadas are golden brown and crispy.
3. For fried empanadas: Heat about 1 inch of oil in a deep skillet over medium-high heat. Fry the empanadas in batches for about 2-3 minutes per side, or until golden and crispy. Drain on paper towels.

Common Mistakes to Avoid

• Overfilling the Empanadas: Resist the urge to overfill your empanadas. Too much filling will make it difficult to seal the dough properly, and the filling may leak out during baking or frying.
• Not Chilling the Dough: Chilling the dough is crucial for achieving a flaky texture. Skipping this step could result in tough or chewy pastry.
• Under-seasoning the Filling: Since the chicken is the star of the show, make sure it's well-seasoned. Taste the filling before assembling the empanadas to ensure it has enough salt, spice, and flavor.

Serving and Presentation Tips

Chicken empanadas can be served as a main dish or as appetizers. Here’s how to elevate your presentation and serving:

How to Serve Chicken Empanadas

• Serve empanadas warm with a side of dipping sauce like chimichurri, salsa, or guacamole.
• For a full meal, pair them with a light salad, roasted vegetables, or rice and beans.
• For a party or gathering, arrange them on a platter with a variety of dips and garnishes like cilantro, lime wedges, and hot sauce.

Presentation Ideas for Chicken Empanadas

• Garnish the empanadas with a sprinkle of chopped parsley or cilantro for a pop of color.
• Serve on a rustic wooden board for a casual, yet elegant touch.
• Stack the empanadas in a pyramid shape on a large serving plate for a visually appealing centerpiece.

Chicken Empanada Recipe Tips

• Make Ahead: You can prepare the filling and dough ahead of time. Store the filling in the fridge for up to 2 days, and the dough can be refrigerated for 2-3 days or frozen for up to 3 months.
• Freezing: If you want to freeze empanadas, assemble them but don’t bake or fry. Lay them on a baking sheet and freeze for 1-2 hours before transferring them to a freezer bag. When ready to eat, bake them straight from the freezer; just add a few extra minutes to the cooking time.
• Leftovers: Reheat empanadas in a 350°F (175°C) oven for about 10 minutes to restore their crispy texture.

Frequently Asked Questions (FAQs)

Q: Can I make empanadas gluten-free?
A: Yes! Use a gluten-free flour blend to make the dough. You may need to adjust the amount of liquid depending on the consistency of the flour.

Q: Can I bake instead of fry empanadas?
A: Absolutely. Baked empanadas are lighter and healthier. Just be sure to brush them with egg wash for a golden finish.

Q: How do I prevent empanadas from bursting open?
A: Make sure not to overfill them and press the edges firmly. Using a fork to crimp the edges helps seal them better.

Q: How long can empanadas last in the fridge?
A: Cooked empanadas can last in the fridge for up to 3 days. Reheat them in the oven to crisp them up before serving.

Conclusion

Chicken empanadas are a delightful, versatile dish that can be customized to suit your taste. Whether you bake or fry them, the combination of a flavorful chicken filling and a crispy, golden crust is sure to impress. Follow this guide to create a batch of delicious empanadas that will have everyone coming back for seconds. Happy cooking!

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