Description
Mexican chicken empanadas combine flaky pastry with savory seasoned meat for a delightful handheld meal. Crisp edges and rich filling make these pastries a perfect appetizer or quick dinner that delights hungry diners.
Ingredients
Scale
Main Ingredients:
- 3 cups all-purpose flour
- 1/2 cup (1 stick) cold unsalted butter
- 1 whole chicken
Wet Ingredients:
- 1 egg
- 1/2 cup ice-cold water
- 1 tablespoon white vinegar
Seasoning:
- 1 teaspoon salt
Instructions
- Craft a robust pastry foundation by blending flour and salt in a spacious mixing vessel. Incorporate chilled butter using a cutting motion until the texture mimics coarse granules. Whisk egg, water, and vinegar separately, then gradually merge with flour mixture until a cohesive dough forms. Adjust liquid if needed. Encase in plastic wrap and refrigerate for half an hour to firm up.
- Activate a skillet over medium flame with olive oil. Sauté diced onions, bell peppers, and minced garlic until translucent and fragrant. Introduce aromatic spices including cumin, smoked paprika, chili powder, and oregano. Fold in shredded chicken and tomato sauce, ensuring thorough integration. Simmer for 5 minutes. Gently fold olives and raisins into the mixture, seasoning with salt and pepper. Allow filling to cool completely.
- Preheat oven to 375°F (190°C). Roll dough on flour-dusted surface to approximately 1/8-inch thickness. Utilize a circular cutter to create uniform pastry rounds. Centralize a generous spoonful of cooled chicken mixture on each disc. Carefully fold edges, creating a half-moon shape. Secure borders by pressing with fork tines. Delicately brush exterior with beaten egg for golden sheen.
- Position empanadas on parchment-lined baking sheet. Roast for 22-27 minutes until achieving a rich, amber complexion. Edges should appear crisp and golden.
- Garnish with fresh cilantro sprigs. Serve immediately alongside zesty salsa or preferred dipping sauce for an authentic culinary experience.
Notes
- Enhance dough elasticity by chilling it for at least 30 minutes, allowing butter to firm up and creating flakier pastry.
- Customize filling by swapping chicken with beef, pork, or vegetarian alternatives like black beans and roasted vegetables for diverse dietary preferences.
- Control moisture in filling by draining excess liquid from chicken and vegetables, preventing soggy empanada bottoms during baking.
- Experiment with spice levels by adjusting chili powder and adding extra cumin or smoked paprika for more complex flavor profiles.
- Prep Time: 1 hour
- Cook Time: 27 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 12
- Calories: 205 kcal
- Sugar: 0.2 g
- Sodium: 100 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0.1 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg