Description
Savory chicken empanadas from Argentina blend flaky pastry with spiced meat filling. Crisp edges and rich flavors make this handheld treat perfect for sharing with friends and family.
Ingredients
Scale
- 1.5 cups shredded chicken, cooked (360 grams)
- 0.5 cup shredded cheese (cheddar, monterey jack, or mozzarella) (120 grams)
- 0.5 cup onion, finely chopped (120 grams)
- 0.5 red bell pepper, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 0.5 tsp ground cumin
- 0.5 tsp smoked paprika
- 0.25 tsp chili powder (optional)
- Salt and pepper, to taste
- 2.5 cups all-purpose flour (600 milliliters)
- 0.5 tsp salt
- 0.5 cup unsalted butter, cold and cubed (120 grams)
- 1 egg
- 0.33 cup cold water (80 milliliters)
- 1 tbsp white vinegar
- 1 egg (for egg wash)
- Chimichurri, salsa, or sour cream for dipping (optional)
Instructions
- Pastry Preparation: Blend flour and salt in a large mixing bowl. Cut chilled butter into the mixture until it resembles coarse crumbs. Whisk egg, water, and vinegar separately, then incorporate into flour mixture. Knead briefly, form into a disc, wrap in plastic, and refrigerate for 30 minutes.
- Filling Creation: Heat olive oil in a skillet over medium heat. Sauté onion, garlic, and red bell pepper until softened. Add chicken and spices, cooking until flavors meld. Remove from heat and cool slightly. Stir in shredded cheese to complete the filling.
- Assembly and Shaping: Roll chilled dough on a floured surface to thin consistency. Cut circular shapes for pastry bases. Place filling in the center of each disc. Fold dough over to create crescent shapes. Crimp edges with a fork to seal completely.
- Cooking Technique: Choose between two methods – Oven Baking: Preheat to 375°F. Arrange empanadas on a lined baking sheet, brush with egg wash. Bake until golden brown. Deep Frying: Heat oil to 350°F in a skillet. Fry empanadas in small batches until crispy and golden. Drain on paper towels to remove excess oil.
- Serving: Allow empanadas to cool briefly. Plate and serve warm with a complementary dipping sauce to enhance the overall flavor profile.
Notes
- Master Dough Consistency: Keep butter extremely cold and work quickly to maintain flaky, tender pastry texture without overworking the dough.
- Control Filling Moisture: Ensure chicken filling isn’t too wet to prevent soggy empanada bottoms and potential structural collapse during cooking.
- Seal Edges Securely: Use fork crimping or careful folding techniques to prevent filling leakage and maintain structural integrity during baking or frying.
- Temperature Precision: Monitor oil or oven temperature closely to achieve golden-brown exterior without burning or undercooking the empanadas.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Lunch, Snacks, Appetizer
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 13
- Calories: 290
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 55 mg