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Chicken Empanadas Recipe

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These Chicken Empanadas feature a buttery, flaky dough filled with seasoned shredded chicken, sautéed onions, and peppers. With flavors of cumin, smoked paprika, and a hint of sweetness from optional raisins, these empanadas make for a versatile meal or snack. Perfect for gatherings or to enjoy on the go, they're sure to impress with every bite!

Ingredients

Scale

For the Dough:

  • 3 cups all-purpose flour
  • 1 tsp salt
  • 1/2 cup (1 stick) cold unsalted butter, cubed
  • 1 egg
  • 1/2 cup ice-cold water (more as needed)
  • 1 tbsp white vinegar

For the Chicken Filling:

  • 2 cups cooked, shredded chicken (rotisserie chicken works well)
  • 1 tbsp olive oil
  • 1 medium onion, finely chopped
  • 1 red bell pepper, finely chopped
  • 2 garlic cloves, minced
  • 1/2 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp chili powder
  • 1 tsp dried oregano
  • 1/2 cup tomato sauce or diced tomatoes
  • 1/4 cup green olives, chopped (optional)
  • 1/4 cup raisins (optional)
  • Salt and pepper to taste
  • 1/4 cup fresh cilantro, chopped (optional, for garnish)

For Assembling:

  • 1 egg, beaten (for egg wash)
  • Flour for dusting

Instructions

  • Make the Dough: In a large bowl, whisk flour and salt. Cut in cold butter until the mixture resembles coarse crumbs. In a small bowl, whisk egg, water, and vinegar. Gradually add wet ingredients to the flour mixture, mixing until the dough comes together. Add more water if necessary. Wrap in plastic and chill for 30 minutes.
  • Prepare the Filling: Heat olive oil in a skillet over medium heat. Sauté onions, bell pepper, and garlic until soft. Stir in cumin, smoked paprika, chili powder, and oregano. Add shredded chicken and tomato sauce, stirring to combine. Cook for 5 minutes. Mix in olives and raisins (if using), and season with salt and pepper. Set aside to cool.
  • Assemble Empanadas: Preheat oven to 375°F (190°C). Roll out the dough on a floured surface to about 1/8-inch thickness. Cut out circles using a round cutter or small bowl. Place a spoonful of chicken filling in the center of each circle. Fold over and crimp the edges with a fork to seal. Brush with beaten egg.
  • Bake: Arrange empanadas on a lined baking sheet and bake for 20-25 minutes or until golden brown.
  • Serve: Garnish with fresh cilantro (optional) and enjoy with a side of salsa or dipping sauce.

Notes

  • Substitute raisins with chopped dates for another sweet option.
  • Dough can be prepared ahead and refrigerated for up to 24 hours.
  • Empanadas can be frozen before baking for a quick meal later.

Nutrition

Find it online: https://avarecipes.com/chicken-empanadas-recipe/