why make this recipe
Chicken Empanadas are a delightful treat that bring a burst of flavor to your table. These flaky pastries are not only easy to make but also highly customizable. Perfect for family dinners, gatherings, or snacks, they allow you to enjoy the savory combination of seasoned chicken and spices wrapped in a golden crust. Making your own empanadas at home not only saves money but also gives you control over the ingredients, meaning you can create a dish that satisfies everyone’s tastes.
how to make Chicken Empanadas
Ingredients:
- 2 cups of cooked chicken, shredded
- 1 small onion, finely diced
- 1 clove of garlic, minced
- 1 bell pepper, diced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper, to taste
- 1 package of empanada dough (store-bought or homemade)
- 1 egg, beaten (for egg wash)
- Olive oil, for cooking
Directions:
- In a skillet over medium heat, add a drizzle of olive oil.
- Sauté the onion, garlic, and bell pepper until softened, about 5 minutes.
- Add the shredded chicken, cumin, paprika, salt, and pepper to the skillet. Mix well and cook for another 2-3 minutes until heated through. Remove from heat and let it cool slightly.
- Preheat your oven to 400°F (200°C).
- Roll out the empanada dough on a floured surface. Cut out circles approximately 5 inches in diameter.
- Place a spoonful of the chicken mixture in the center of each dough circle.
- Fold the dough over to create a half-moon shape and press the edges together to seal. You can use a fork to crimp the edges for a decorative touch.
- Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with the beaten egg.
- Bake for 20-25 minutes or until golden brown.
how to serve Chicken Empanadas
Serve your Chicken Empanadas warm, straight out of the oven. They pair wonderfully with a side of salsa, guacamole, or a fresh salad. These pastries are great as appetizers or even as a main dish.
how to store Chicken Empanadas
If you have leftovers, store the Chicken Empanadas in an airtight container in the refrigerator for up to 3 days. You can also freeze them before baking for a longer storage option. When ready to eat, bake from frozen, adding a few extra minutes to your cooking time.
tips to make Chicken Empanadas
- For extra flavor, try adding spices like oregano or chili powder to the chicken mixture.
- Make sure not to overfill the empanadas, as this can cause them to burst while baking.
- If you prefer a crunchy texture, consider frying the empanadas instead of baking them.
variation
Feel free to experiment with different fillings! You can add vegetables, cheese, or even beans to suit your taste. For a vegetarian option, substitute the chicken with mushrooms or lentils.
FAQs
Can I make the empanadas ahead of time?
Yes! You can prepare them ahead of time, freeze them before baking, and then bake them when you’re ready to serve.
Can I use a different type of dough?
Absolutely! You can use pie crusts, puff pastry, or even homemade dough if you prefer.
What can I serve with Chicken Empanadas?
These empanadas go well with a variety of dips such as salsa, avocado cream, or even a side of fresh fruit for a balanced meal.
Chicken Empanadas
Ingredients
Method
- In a skillet over medium heat, add a drizzle of olive oil.
- Sauté the onion, garlic, and bell pepper until softened, about 5 minutes.
- Add the shredded chicken, cumin, paprika, salt, and pepper to the skillet. Mix well and cook for another 2-3 minutes until heated through. Remove from heat and let it cool slightly.
- Preheat your oven to 400°F (200°C).
- Roll out the empanada dough on a floured surface. Cut out circles approximately 5 inches in diameter.
- Place a spoonful of the chicken mixture in the center of each dough circle.
- Fold the dough over to create a half-moon shape and press the edges together to seal. You can use a fork to crimp the edges for a decorative touch.
- Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with the beaten egg.
- Bake for 20-25 minutes or until golden brown.