Introduction: Chicken empanadas are delicious savory pastries that originated in Latin America. These hand-held treats are perfect for a quick snack, appetizer, or even a meal. The flaky pastry encases a flavorful filling of seasoned chicken, vegetables, and spices. Whether you’re hosting a party or craving a tasty snack, chicken empanadas are sure to be a hit. Here’s a simple and mouthwatering recipe for you to try.
Ingredients:
For the Dough:
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, cold and cut into cubes
- 1/2 cup cold water
- 1 teaspoon salt
For the Filling:
- 2 cups cooked chicken, shredded
- 1 onion, finely chopped
- 1 bell pepper, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1/2 cup chicken broth
- 1/4 cup chopped fresh cilantro
- 1/4 cup green olives, sliced (optional)
Important Points:
- Cold Ingredients: Ensure that the butter and water for the dough are cold. This helps in achieving a flaky and tender pastry.
- Proper Sealing: Seal the empanadas well to prevent the filling from leaking during baking. You can use a fork to crimp the edges or try different folding techniques.
- Uniform Size: Keep the empanadas a consistent size for even cooking. This ensures that they all bake evenly, resulting in a uniform golden brown color.
- Preventing Sogginess: If you’re making the empanadas ahead of time, store them in the refrigerator but don’t bake until ready to serve. This prevents the dough from becoming soggy.
- Experiment with Fillings: Feel free to experiment with the filling ingredients. Add vegetables like corn or peas, or incorporate different spices to suit your taste.
Instructions:
For the Dough:
- In a large bowl, combine flour and salt.
- Add the cold, cubed butter and mix until it resembles coarse crumbs.
- Gradually add cold water, mixing until the dough comes together.
- Divide the dough into two disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.
For the Filling:
- In a pan, sauté onions, bell pepper, and garlic until softened.
- Add shredded chicken, cumin, paprika, salt, and pepper. Cook for a few minutes.
- Pour in chicken broth and simmer until the mixture thickens.
- Stir in cilantro and olives (if using). Allow the filling to cool.
Assembly and Baking:
- Preheat the oven to 375°F (190°C).
- Roll out the chilled dough and cut circles using a round cutter.
- Place a spoonful of the chicken filling in the center of each circle.
- Fold the dough over the filling, sealing the edges.
- Place the empanadas on a baking sheet and bake for 20-25 minutes or until golden brown.
FAQs:
Q1: Can I make the dough in advance? A1: Yes, you can prepare the dough ahead of time and refrigerate it. Just make sure to let it come to room temperature before rolling it out.
Q2: Can I freeze the empanadas? A2: Absolutely! Once assembled, you can freeze the empanadas on a baking sheet and then transfer them to a freezer bag. Bake directly from frozen, adding a few extra minutes to the baking time.
Q3: Can I use store-bought dough? A3: While homemade dough is recommended for the best flavor and texture, you can use store-bought empanada dough if you’re short on time.
Enjoy your homemade chicken empanadas!