Description
These homemade Chicken Empanadas are a delightful Latin American treat, featuring a flavorful filling encased in a flaky, golden crust. Perfect for appetizers or a tasty snack!
Ingredients
Scale
For the filling:
- 2 cups cooked and shredded chicken (rotisserie works well)
- 1 tablespoon olive oil
- 1/2 cup onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup red bell pepper, finely chopped
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chili powder
- Salt and pepper to taste
- 1/4 cup tomato sauce
- 2 tablespoons chopped fresh cilantro (optional)
For the dough:
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (cold and cubed)
- 1 egg
- 1/3 to 1/2 cup cold water
- 1 tablespoon vinegar
- 1 egg (beaten for egg wash)
For assembly:
Instructions
- Prepare the filling: In a skillet, heat olive oil and sauté onion, garlic, and bell pepper. Add shredded chicken, spices, salt, pepper, and tomato sauce. Cook until well combined. Stir in cilantro if desired and let cool.
- Make the dough: Mix flour and salt, cut in butter. Whisk egg, vinegar, and water. Combine with flour to form a dough. Chill.
- Assembly: Roll out dough, cut into circles. Fill with chicken mixture, fold, seal, and brush with egg wash.
- Baking: Bake the empanadas until golden brown.
Notes
- Empanadas can be frozen before baking.
- Add shredded cheese to the filling for extra richness.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 empanada
- Calories: 230
- Sugar: 1g
- Sodium: 220mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 40mg
