Golden-Crusted Delight: Mastering the Art of Baked Chicken Empanadas
Empanadas, those delightful pockets of savory goodness, are a global culinary treasure. While often associated with Latin American cuisine, variations of these filled pastries exist across many cultures. Today, we’re focusing on a baked chicken empanada – a healthier and equally delicious alternative to the fried version. Baking yields a golden, flaky crust without the extra grease, making it a perfect choice for a satisfying and guilt-free meal or snack. This recipe provides detailed instructions and tips to ensure your baked chicken empanadas are a resounding success. Get ready to impress your family and friends with these homemade treats!
Why Bake Instead of Fry?
The age-old question: to bake or to fry? While fried empanadas have their own appeal, baking offers several advantages:
* **Healthier Option:** Baking significantly reduces the fat content, making it a lighter choice.
* **Easier Cleanup:** No messy oil splatters to deal with!
* **Even Cooking:** Baking ensures the filling is heated through without burning the crust.
* **Control Over Color:** You have better control over the browning of the crust.
Ingredients: Your Empanada Arsenal
Let’s gather our ingredients. We’ll break it down into two categories: the dough and the filling.
For the Empanada Dough:
* **2 1/2 cups All-Purpose Flour:** The foundation of our crust. You can also use pastry flour for a more tender result.
* **1 teaspoon Salt:** Enhances the flavor of the dough.
* **1 cup (2 sticks) Cold Unsalted Butter, cut into cubes:** Cold butter is crucial for creating flaky layers. Make sure it’s very cold!
* **1/2 cup Ice Water:** The cold water helps bind the dough without developing too much gluten, resulting in a tender crust.
* **1 Large Egg, beaten (for egg wash):** Provides a golden-brown color and sheen to the baked empanadas.
For the Savory Chicken Filling:
* **1 tablespoon Olive Oil:** For sautéing the vegetables.
* **1 medium Onion, finely chopped:** Adds a savory base to the filling.
* **1 Green Bell Pepper, finely chopped:** Contributes sweetness and a touch of bitterness.
* **2 cloves Garlic, minced:** Essential for flavor!
* **1 pound Cooked Chicken, shredded:** You can use leftover rotisserie chicken, poached chicken, or grilled chicken.
* **1/2 cup Chicken Broth:** Adds moisture and depth of flavor to the filling.
* **1/2 cup Diced Potatoes (cooked):** Optional, but adds a hearty texture and flavor.
* **1/4 cup Chopped Green Olives:** Provides a salty, briny flavor.
* **1/4 cup Raisins (optional):** Adds a touch of sweetness and chewiness.
* **1 teaspoon Ground Cumin:** A warm and earthy spice that complements the chicken.
* **1/2 teaspoon Smoked Paprika:** Adds a smoky depth to the flavor.
* **1/4 teaspoon Chili Powder (optional):** For a hint of heat.
* **Salt and Black Pepper to taste:** Seasoning is key!
* **1/4 cup Chopped Fresh Cilantro (optional):** For a fresh, herbaceous finish.
Equipment You’ll Need:
* **Large Mixing Bowl:** For making the dough.
* **Food Processor (optional, but highly recommended):** Makes the dough-making process much easier.
* **Plastic Wrap:** For chilling the dough.
* **Rolling Pin:** For rolling out the dough.
* **3-4 inch Round Cookie Cutter or Bowl:** For cutting out the empanada discs.
* **Baking Sheet:** For baking the empanadas.
* **Parchment Paper:** To line the baking sheet and prevent sticking.
* **Small Bowl:** For the egg wash.
* **Pastry Brush:** For applying the egg wash.
* **Large Skillet or Pan:** For making the chicken filling.
Step-by-Step Instructions: Crafting the Perfect Empanada
Now, let’s get down to the nitty-gritty – the actual empanada-making process! We’ll break it down into manageable steps.
Part 1: Making the Empanada Dough
1. **Combine Dry Ingredients:** In a large mixing bowl, whisk together the flour and salt.
2. **Cut in the Butter (Food Processor Method):** If using a food processor, add the flour mixture and cold butter cubes to the bowl. Pulse until the mixture resembles coarse crumbs. This usually takes about 10-15 pulses. Be careful not to over-process, as this will develop the gluten and result in a tough crust.
3. **Cut in the Butter (Manual Method):** If making the dough by hand, add the cold butter cubes to the flour mixture. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs. Again, work quickly and avoid overworking the butter.
4. **Add the Ice Water:** Gradually add the ice water, one tablespoon at a time, to the flour and butter mixture. Mix until the dough just comes together. Be careful not to add too much water, as this will make the dough sticky.
5. **Form a Disc and Chill:** Gently form the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes, or preferably 1-2 hours. This chilling time allows the gluten to relax, resulting in a more tender crust. It also allows the butter to firm up, which is essential for creating flaky layers.
Part 2: Preparing the Savory Chicken Filling
1. **Sauté the Vegetables:** Heat the olive oil in a large skillet over medium heat. Add the chopped onion and green bell pepper and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
2. **Add the Chicken and Spices:** Add the shredded cooked chicken, chicken broth, cooked diced potatoes (if using), green olives, raisins (if using), cumin, smoked paprika, and chili powder (if using) to the skillet. Stir well to combine.
3. **Simmer and Season:** Bring the mixture to a simmer and cook for about 10-15 minutes, or until the chicken is heated through and the flavors have melded together. Season with salt and black pepper to taste. If the filling seems too dry, add a little more chicken broth. If it seems too wet, cook it down for a few more minutes to evaporate some of the liquid.
4. **Add Cilantro (Optional):** Stir in the chopped fresh cilantro (if using) and remove the skillet from the heat. Let the filling cool completely before assembling the empanadas. This is important to prevent the dough from becoming soggy.
Part 3: Assembling and Baking the Empanadas
1. **Preheat the Oven:** Preheat your oven to 375°F (190°C).
2. **Prepare the Baking Sheet:** Line a baking sheet with parchment paper.
3. **Roll Out the Dough:** On a lightly floured surface, roll out the chilled dough to about 1/8 inch thickness. Use a 3-4 inch round cookie cutter or bowl to cut out circles of dough.
4. **Fill the Empanadas:** Place a spoonful (about 1-2 tablespoons) of the cooled chicken filling in the center of each dough circle. Be careful not to overfill, as this will make it difficult to seal the empanadas.
5. **Seal the Empanadas:** Fold the dough over the filling to form a half-moon shape. Press the edges firmly together to seal. You can use a fork to crimp the edges for a decorative touch and to ensure a tight seal.
6. **Egg Wash:** In a small bowl, beat the egg with a tablespoon of water to create an egg wash. Brush the tops of the empanadas with the egg wash. This will give them a beautiful golden-brown color and a nice sheen.
7. **Bake:** Arrange the empanadas on the prepared baking sheet, leaving some space between them. Bake for 20-25 minutes, or until the crust is golden brown and the filling is heated through.
8. **Cool and Serve:** Let the baked chicken empanadas cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Tips for Empanada Perfection:
* **Keep Ingredients Cold:** This is especially important for the dough. Cold butter and ice water are key to creating a flaky crust.
* **Don’t Overwork the Dough:** Overworking the dough will develop the gluten and result in a tough crust. Mix only until the dough just comes together.
* **Chill the Dough:** Chilling the dough allows the gluten to relax and the butter to firm up, resulting in a more tender and flaky crust.
* **Cool the Filling:** Cooling the filling prevents the dough from becoming soggy.
* **Seal the Empanadas Well:** Make sure to seal the edges of the empanadas tightly to prevent the filling from leaking out during baking.
* **Egg Wash is Key:** The egg wash gives the empanadas a beautiful golden-brown color and a nice sheen.
* **Don’t Overbake:** Overbaking will result in a dry crust.
* **Experiment with Fillings:** Feel free to experiment with different fillings. Ground beef, pork, vegetables, and cheese are all great options.
* **Make Ahead:** You can make the dough and filling ahead of time and store them separately in the refrigerator. Assemble and bake the empanadas just before serving.
* **Freezing:** Baked empanadas freeze well. Let them cool completely before freezing in a single layer on a baking sheet. Once frozen, transfer them to a freezer bag or container. Reheat in a preheated oven at 350°F (175°C) until heated through.
Variations and Adaptations: Spice Up Your Empanada Game
* **Spicy Chicken Empanadas:** Add a pinch of cayenne pepper or a chopped jalapeño to the filling for a fiery kick.
* **Vegetarian Empanadas:** Replace the chicken with a mixture of sautéed vegetables such as mushrooms, zucchini, corn, and beans. Add some cheese for extra flavor.
* **Beef Empanadas:** Substitute the chicken with ground beef or shredded beef. Add some chopped olives, hard-boiled eggs, and potatoes to the filling for a classic Argentinian-style empanada.
* **Cheese Empanadas:** Fill the empanadas with a mixture of shredded cheese such as mozzarella, cheddar, and Monterey Jack. Add some chopped onions and peppers for extra flavor.
* **Sweet Empanadas:** Fill the empanadas with a sweet filling such as apple pie filling, cherry pie filling, or dulce de leche.
Serving Suggestions: Completing the Empanada Experience
Baked chicken empanadas are delicious on their own, but they can also be served with a variety of accompaniments:
* **Dipping Sauces:** Serve with a dipping sauce such as salsa, guacamole, sour cream, or a spicy aioli.
* **Salad:** A simple green salad or a refreshing tomato salad complements the richness of the empanadas.
* **Rice and Beans:** For a heartier meal, serve with rice and beans.
* **Soup:** A warm bowl of soup is a perfect accompaniment on a cold day.
Nutritional Information (Approximate, per empanada):
* Calories: 250-300
* Fat: 15-20g
* Saturated Fat: 8-12g
* Cholesterol: 50-70mg
* Sodium: 200-300mg
* Carbohydrates: 20-25g
* Fiber: 1-2g
* Protein: 10-15g
*Note: Nutritional information may vary depending on the specific ingredients used.*
Conclusion: Empanada Mastery Achieved!
Congratulations! You’ve successfully navigated the world of baked chicken empanadas. With this recipe and these tips, you’re well on your way to becoming an empanada master. So, gather your ingredients, preheat your oven, and get ready to enjoy these golden-crusted pockets of savory goodness. Your family and friends will thank you for it!
Enjoy your empanadas!