Description

These Chicken Empanadas are crispy on the outside and packed with juicy, flavorful chicken on the inside. Wrapped in a flaky dough and baked or fried to perfection, they make a satisfying handheld meal or snack. Great for meal prep, parties, or dipping into your favorite salsa or creamy sauce.

Ingredients

For the filling:

2 cups cooked, shredded chicken
1 tbsp olive oil
1/2 cup finely chopped onion
2 garlic cloves, minced
1/4 cup diced red bell pepper (optional)
1/2 tsp ground cumin
1/2 tsp smoked paprika
1/4 tsp chili powder or cayenne (optional)
Salt and pepper, to taste
1/4 cup tomato sauce or salsa
2 tbsp chopped cilantro (optional)

For the dough:

2 1/2 cups all-purpose flour
1 tsp salt
1/2 cup cold unsalted butter, cubed
1 egg
1/3-1/2 cup cold water
1 tbsp white vinegar or lemon juice

For finishing:

1 egg, beaten (for egg wash)
Optional: extra chopped herbs or cheese for garnish

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Instructions

Make the dough: In a large bowl, whisk together flour and salt. Cut in butter using a pastry cutter or fingers until crumbly. In a small bowl, mix egg, vinegar, and cold water. Stir into flour mixture just until the dough comes together. Knead lightly, wrap, and refrigerate for 30 minutes.

Cook the filling: Heat oil in a skillet over medium heat. Sauté onion and garlic until soft, about 3–4 minutes. Add bell pepper, chicken, and spices. Stir in tomato sauce and cook for another 2–3 minutes. Season to taste and let cool.

Roll and fill: Roll out dough on a floured surface to about 1/8-inch thickness. Cut into 4–6 inch rounds. Place 1–2 tablespoons of filling in the center of each round. Fold in half and seal the edges with a fork.

Bake or fry:

To bake: Preheat oven to 375°F (190°C). Place empanadas on a baking sheet lined with parchment paper. Brush with egg wash and bake for 20–25 minutes, until golden brown.

To fry: Heat oil in a deep skillet and fry empanadas in batches for 2–3 minutes per side until golden and crispy. Drain on paper towels.

Notes

Dough can be made ahead and stored in the fridge for up to 2 days.

Try adding cheese, olives, or chopped green chilies to the filling for variety.

Serve with salsa, guacamole, or a creamy chipotle sauce.