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A plate of freshly baked chicken empanadas, golden brown and savory.

Proven way to grow 5 Empanadas (Chicken)

This recipe provides a proven method to create five delicious chicken empanadas, perfect for a savory snack or appetizer. The process involves preparing a flavorful chicken filling and encasing it in a tender dough.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 5 empanadas
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 2 cups all-purpose flour
  • 1/2 cup unsalted butter cold, cut into cubes
  • 1 tsp salt
  • 1/2 cup ice water
Chicken Filling
  • 1 lb boneless, skinless chicken breast
  • 1 tbsp olive oil
  • 1 onion finely chopped
  • 2 cloves garlic minced
  • 1 bell pepper diced
  • 1 tsp cumin
  • 1 tsp paprika
  • 1/4 cup chicken broth
  • salt to taste
  • pepper to taste
Egg Wash
  • 1 egg
  • 1 tbsp water

Equipment

  • large bowl
  • skillet
  • rolling pin
  • baking sheet
  • parchment paper
  • whisk

Method
 

Make the Dough
  1. In a large bowl, combine flour and salt, then cut in cold butter until the mixture resembles coarse crumbs. Gradually add ice water, mixing until a dough forms.
  2. Knead the dough lightly, shape it into a disc, wrap it in plastic, and refrigerate for at least 30 minutes.
Prepare the Filling
  1. Heat olive oil in a skillet and cook the chicken until browned, then remove and shred it.
  2. In the same skillet, sauté onion, garlic, and bell pepper until softened, then stir in cumin and paprika.
  3. Return the shredded chicken to the skillet, add chicken broth, and simmer until the liquid reduces, seasoning with salt and pepper.
Assemble the Empanadas
  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. On a lightly floured surface, roll out the chilled dough and cut out five 5-6 inch circles.
  3. Place a spoonful of chicken filling in the center of each dough circle, then fold the dough over and crimp the edges to seal.
  4. Whisk the egg and water to create an egg wash, then brush it over the empanadas.
Bake the Empanadas
  1. Bake the empanadas for 20-25 minutes, or until they are golden brown and puffed.

Notes

For extra flavor, you can add a pinch of cayenne pepper to the chicken filling. These empanadas can be frozen before baking; simply bake from frozen, adding an extra 5-10 minutes to the cook time.