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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 grow five delicious chicken empanadas, perfect for a satisfying meal or snack. It guides you through the process of preparing savory chicken filling and assembling the empanadas to perfection.
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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
  

Chicken Filling
  • 1.5 cups cooked chicken shredded
  • 0.5 cup onion chopped
  • 0.5 cup bell pepper chopped
  • 2 garlic cloves, minced
  • 0.5 cup tomato sauce
  • 1 tsp cumin
  • 1 tsp paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Empanada Dough
  • 2 cups all-purpose flour
  • 0.5 cup cold butter cubed
  • 1 egg large
  • 0.25 cup cold water
  • 0.5 tsp salt
For Frying/Baking
  • 2 cups vegetable oil for frying, or egg wash for baking

Equipment

  • large bowl
  • small bowl
  • rolling pin
  • 5-inch circular cutter
  • fork
  • deep pan (for frying) or baking sheet (for baking)

Method
 

Prepare the Filling
  1. Sauté the chopped onion and bell pepper in a pan until softened, then add minced garlic and cook for another minute until fragrant.
  2. Stir in the shredded cooked chicken, tomato sauce, cumin, paprika, salt, and black pepper, and simmer for 5-7 minutes to allow the flavors to meld.
  3. Remove the chicken filling from heat and let it cool completely before assembling the empanadas.
Make the Dough
  1. In a large bowl, combine all-purpose flour and salt, then cut in the cold cubed butter until the mixture resembles coarse crumbs.
  2. In a separate small bowl, whisk the large egg with cold water, then gradually add this egg mixture to the flour mixture, mixing until a dough forms.
  3. Gather the dough into a ball, flatten it into a disk, wrap it in plastic wrap, and chill for at least 30 minutes.
Assemble and Cook
  1. On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness, then cut out five 5-inch circles.
  2. Place a spoonful of the cooled chicken filling in the center of each dough circle, fold the dough over to create a half-moon shape, and crimp the edges with a fork to seal.
  3. To fry, heat vegetable oil in a deep pan to 350°F (175°C) and fry empanadas for 3-4 minutes per side, until golden brown; to bake, brush sealed empanadas with egg wash and bake at 375°F (190°C) for 20-25 minutes, until golden.

Notes

For extra flavor, you can add a pinch of chili powder to the chicken filling. If baking, ensure the egg wash covers the entire surface for an even golden-brown finish.