Description
Delectable chicken empanadas bring Mexican street-style flavors to home kitchens with crispy pastry and savory filling. Spiced chicken nestled in flaky dough offers you a delightful taste adventure that satisfies comfort food cravings.
Ingredients
Scale
Protein:
- 2 cups shredded cooked chicken
Vegetables and Aromatics:
- 1 small onion, diced
- 2 cloves garlic, minced
- 0.5 cup bell pepper, diced
Spices and Seasonings:
- 0.5 teaspoon cumin
- 0.5 teaspoon paprika
- 0.5 teaspoon chili powder
- Salt and pepper to taste
Sauce:
- 0.25 cup tomato sauce
Dough and Egg Wash:
- 1 pack of empanada dough or pastry dough
- 1 egg, beaten (for egg wash)
Instructions
- Warm the oven to 375F (190C) for optimal baking conditions.
- Heat a skillet and sauté diced onions, minced garlic, and chopped bell peppers until vegetables become translucent and tender.
- Incorporate shredded chicken into the vegetable mixture, then add tomato sauce and season with cumin, paprika, chili powder, salt, and black pepper.
- Simmer the chicken filling for 5 minutes, allowing flavors to meld and mixture to thicken slightly.
- Roll out prepared empanada dough and cut into uniform circular shapes using a round cutter or glass rim.
- Place a generous spoonful of chicken mixture in the center of each dough circle, leaving a small border around the edges.
- Carefully fold the dough over the filling, creating a half-moon shape, and press edges firmly to seal.
- Crimp the sealed edges using a fork to ensure a secure closure and decorative finish.
- Brush the empanadas with beaten egg wash to promote a golden, glossy exterior during baking.
- Arrange empanadas on a lined baking sheet and bake for 20-25 minutes until pastry turns crisp and golden brown.
- Remove from oven and allow empanadas to rest for 5-7 minutes before serving to prevent burning and help filling set.
Notes
- Experiment with different protein alternatives like pulled pork, shredded beef, or plant-based meat substitutes for varied flavor profiles and dietary needs.
- Enhance the filling’s complexity by adding roasted corn, black beans, or diced jalapeños to create a more robust and textured chicken mixture.
- Prepare extra empanadas and freeze uncooked for quick future meals – simply bake directly from frozen, adding a few extra minutes to cooking time.
- Create a gluten-free version by using alternative dough made from cassava or almond flour to accommodate specific dietary restrictions.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 6
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.1 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 55 mg