Authentic Chicken Empanadas Recipe (Empanadas de Pollo)
Empanadas de pollo, or chicken empanadas, are a beloved staple in Latin American cuisine. These savory pastries, filled with a flavorful chicken mixture and baked or fried to golden perfection, are perfect as appetizers, snacks, or even a light meal. This recipe will guide you through the process of making authentic chicken empanadas from scratch, including the dough and the delectable filling. Get ready to impress your friends and family with this homemade delight!
What are Empanadas?
Empanadas are essentially hand pies, consisting of a pastry crust filled with various savory or sweet fillings. The word “empanada” comes from the Spanish verb “empanar,” which means “to bread” or “to wrap in bread.” They are popular throughout Latin America and Spain, with each region boasting its own unique variations in dough, fillings, and cooking methods. Chicken empanadas, or empanadas de pollo, are a particularly popular choice, offering a comforting and satisfying combination of savory chicken and flaky pastry.
Why This Recipe Works
This recipe focuses on creating a truly authentic flavor profile. We’ll use a combination of traditional ingredients and techniques to achieve a tender, flavorful chicken filling and a perfectly flaky and golden-brown crust. The key to success lies in using high-quality ingredients and following the steps carefully. This recipe will yield approximately 12-15 empanadas, perfect for sharing or enjoying over a few days.
Ingredients You’ll Need
Here’s a breakdown of the ingredients you’ll need for both the empanada dough and the chicken filling:
For the Empanada Dough:
* 2 1/2 cups all-purpose flour, plus more for dusting
* 1 teaspoon salt
* 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
* 1/2 cup cold vegetable shortening, cut into small pieces
* 1/2 cup ice water, plus more if needed
* 1 large egg, beaten (for egg wash)
For the Chicken Filling:
* 1 tablespoon olive oil
* 1 medium onion, finely chopped
* 2 cloves garlic, minced
* 1 red bell pepper, finely chopped
* 1 green bell pepper, finely chopped
* 1 pound boneless, skinless chicken breasts, cooked and shredded (see instructions below)
* 1 teaspoon ground cumin
* 1 teaspoon smoked paprika
* 1/2 teaspoon oregano
* 1/4 teaspoon cayenne pepper (optional, for a little heat)
* 1/2 cup chicken broth
* 1/4 cup chopped pimento-stuffed green olives
* 1/4 cup raisins (optional, for a touch of sweetness)
* 1 tablespoon tomato paste
* Salt and pepper to taste
* 1 hard-boiled egg, chopped (optional)
Equipment You’ll Need
* Large mixing bowl
* Pastry blender or food processor (optional)
* Rolling pin
* 3-4 inch round cookie cutter or bowl
* Baking sheet
* Parchment paper (optional)
* Small bowl for egg wash
* Pastry brush
Step-by-Step Instructions
Let’s break down the process into manageable steps:
Part 1: Preparing the Chicken Filling
1. **Cook the Chicken:** There are several ways to cook the chicken. You can poach it in simmering water until cooked through (about 15-20 minutes), bake it in the oven at 375°F (190°C) for 20-25 minutes, or even use leftover cooked chicken. Once cooked, let the chicken cool slightly, then shred it with two forks.
2. **Sauté the Aromatics:** Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
3. **Add the Bell Peppers:** Add the chopped red and green bell peppers to the skillet and cook until slightly softened, about 5 minutes.
4. **Incorporate the Chicken and Spices:** Add the shredded chicken, cumin, smoked paprika, oregano, and cayenne pepper (if using) to the skillet. Stir well to combine and cook for another 2-3 minutes, allowing the spices to toast and release their flavors.
5. **Add Remaining Ingredients:** Stir in the chicken broth, olives, raisins (if using), and tomato paste. Bring the mixture to a simmer and cook for about 10-15 minutes, or until the sauce has thickened slightly and the flavors have melded together. Season with salt and pepper to taste. If you choose to add the hard-boiled egg, stir it in during the last few minutes of cooking.
6. **Cool the Filling:** Remove the skillet from the heat and let the chicken filling cool completely before using it to fill the empanadas. This is crucial to prevent the dough from becoming soggy.
Part 2: Making the Empanada Dough
1. **Combine Dry Ingredients:** In a large mixing bowl, whisk together the flour and salt.
2. **Cut in the Fat:** Add the cold butter and shortening to the bowl. Using a pastry blender or your fingertips, cut the fat into the flour mixture until it resembles coarse crumbs. You can also use a food processor for this step; pulse until the mixture reaches the desired consistency.
3. **Add the Ice Water:** Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. The dough should come together into a shaggy mass, but be careful not to overmix. If the dough is too dry, add a little more ice water, one teaspoon at a time, until it comes together.
4. **Form the Dough:** Turn the dough out onto a lightly floured surface and gently bring it together into a disc. Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. This allows the gluten to relax and makes the dough easier to roll out.
Part 3: Assembling and Baking the Empanadas
1. **Preheat the Oven:** Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper (optional, but recommended for easy cleanup).
2. **Roll Out the Dough:** Remove the dough from the refrigerator and place it on a lightly floured surface. Roll out the dough to a thickness of about 1/8 inch.
3. **Cut Out Circles:** Use a 3-4 inch round cookie cutter or bowl to cut out circles from the dough. Re-roll any scraps to cut out additional circles until all the dough is used.
4. **Fill the Empanadas:** Place a tablespoon or two of the cooled chicken filling in the center of each dough circle. Be careful not to overfill, as this can make the empanadas difficult to seal.
5. **Seal the Empanadas:** Fold the dough circle in half to form a semi-circle. 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, whisk together the egg and 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.
7. **Bake the Empanadas:** Place the assembled empanadas on the prepared baking sheet. Bake for 20-25 minutes, or until the empanadas are golden brown and the crust is cooked through.
8. **Cool and Serve:** Remove the empanadas from the oven and let them cool slightly on the baking sheet before serving. Empanadas are best enjoyed warm or at room temperature.
Tips for Success
* **Keep Ingredients Cold:** Using cold butter, shortening, and ice water is crucial for creating a flaky and tender empanada dough. The cold fat prevents the gluten from developing too much, resulting in a more delicate crust.
* **Don’t Overmix the Dough:** Overmixing the dough will result in a tough crust. Mix only until the dough comes together into a shaggy mass.
* **Chill the Dough:** Chilling the dough allows the gluten to relax and makes it easier to roll out. It also helps prevent the dough from shrinking during baking.
* **Cool the Filling Completely:** Using warm filling will melt the fat in the dough, resulting in a soggy crust. Make sure the filling is completely cool before filling the empanadas.
* **Seal the Edges Tightly:** Press the edges of the empanadas firmly together to seal and prevent the filling from leaking out during baking. Crimp the edges with a fork for an extra secure seal.
* **Customize the Filling:** Feel free to customize the filling to your liking. You can add different vegetables, such as potatoes, peas, or corn. You can also use different types of meat, such as ground beef or pork.
* **Frying Option:** While this recipe focuses on baking, you can also fry the empanadas for a more traditional result. Heat about 2 inches of vegetable oil in a large pot to 350°F (175°C). Fry the empanadas in batches until golden brown, about 3-4 minutes per side. Drain on paper towels before serving.
Variations and Substitutions
* **Different Meats:** While this recipe uses chicken, you can easily substitute with ground beef, shredded pork, or even vegetarian options like beans and vegetables.
* **Vegetarian Empanadas:** For a vegetarian version, replace the chicken with a mixture of cooked vegetables, such as potatoes, carrots, peas, and corn. Season with your favorite spices.
* **Spicy Empanadas:** Add more cayenne pepper or a pinch of chili flakes to the filling for a spicier kick.
* **Sweet Empanadas:** Empanadas can also be sweet! Try filling them with fruit preserves, such as apple or guava, or a sweet cream cheese mixture.
* **Gluten-Free Empanadas:** Use a gluten-free flour blend to make the dough gluten-free. Be sure to add a binder, such as xanthan gum, to help hold the dough together.
Serving Suggestions
Empanadas de pollo are delicious on their own, but they can also be served with a variety of accompaniments. Here are a few ideas:
* **Salsa:** Serve with your favorite salsa, such as pico de gallo, salsa verde, or a creamy avocado salsa.
* **Sour Cream or Crema:** A dollop of sour cream or crema adds a cool and tangy contrast to the savory empanadas.
* **Guacamole:** Guacamole is another classic accompaniment that pairs perfectly with empanadas.
* **Lime Wedges:** A squeeze of fresh lime juice brightens up the flavors of the empanadas.
* **Rice and Beans:** Serve as part of a larger meal with rice and beans.
Storage and Reheating Instructions
* **Storage:** Cooked empanadas can be stored in the refrigerator for up to 3-4 days. Store them in an airtight container to prevent them from drying out.
* **Reheating:** To reheat empanadas, you can bake them in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through. You can also microwave them, but they may become slightly soggy. For a crispier result, reheat them in an air fryer.
* **Freezing:** Empanadas can also be frozen for longer storage. Wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. Frozen empanadas can be stored for up to 2-3 months. To reheat, bake them from frozen at 350°F (175°C) for 20-25 minutes, or until heated through.
Nutritional Information (Approximate)
(per empanada, without toppings):
* Calories: 250-300
* Fat: 15-20g
* Saturated Fat: 8-10g
* Cholesterol: 50-60mg
* Sodium: 300-400mg
* Carbohydrates: 25-30g
* Fiber: 1-2g
* Sugar: 2-3g
* Protein: 10-12g
*Note: Nutritional information may vary depending on the specific ingredients used.*
Conclusion
Making authentic chicken empanadas from scratch may seem daunting, but with this detailed recipe and step-by-step instructions, you’ll be able to create these delicious savory pastries with ease. The combination of a flaky, buttery crust and a flavorful chicken filling is sure to be a hit with everyone who tries them. So, gather your ingredients, roll up your sleeves, and get ready to enjoy the taste of homemade empanadas de pollo! Whether you bake or fry them, these empanadas are a perfect snack, appetizer, or light meal. Enjoy!
Recipe Card
**Authentic Chicken Empanadas (Empanadas de Pollo)**
A classic Latin American savory pastry filled with a flavorful chicken mixture and baked to golden perfection.
**Prep Time:** 45 minutes
**Cook Time:** 25 minutes
**Total Time:** 1 hour 10 minutes
**Yield:** 12-15 empanadas
**Ingredients:**
* **Empanada Dough:**
* 2 1/2 cups all-purpose flour, plus more for dusting
* 1 teaspoon salt
* 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
* 1/2 cup cold vegetable shortening, cut into small pieces
* 1/2 cup ice water, plus more if needed
* 1 large egg, beaten (for egg wash)
* **Chicken Filling:**
* 1 tablespoon olive oil
* 1 medium onion, finely chopped
* 2 cloves garlic, minced
* 1 red bell pepper, finely chopped
* 1 green bell pepper, finely chopped
* 1 pound boneless, skinless chicken breasts, cooked and shredded
* 1 teaspoon ground cumin
* 1 teaspoon smoked paprika
* 1/2 teaspoon oregano
* 1/4 teaspoon cayenne pepper (optional)
* 1/2 cup chicken broth
* 1/4 cup chopped pimento-stuffed green olives
* 1/4 cup raisins (optional)
* 1 tablespoon tomato paste
* Salt and pepper to taste
* 1 hard-boiled egg, chopped (optional)
**Instructions:**
1. **Prepare the Chicken Filling:**
* Cook chicken breasts and shred. Heat olive oil in a skillet over medium heat. Sauté onion until softened, then add garlic and bell peppers. Cook until slightly softened.
* Add shredded chicken, cumin, smoked paprika, oregano, and cayenne pepper (if using). Stir well and cook for 2-3 minutes.
* Stir in chicken broth, olives, raisins (if using), and tomato paste. Simmer for 10-15 minutes until thickened. Season with salt and pepper. Stir in chopped hard-boiled egg (optional). Cool completely.
2. **Make the Empanada Dough:**
* In a large bowl, whisk together flour and salt. Cut in cold butter and shortening until the mixture resembles coarse crumbs.
* Gradually add ice water, mixing until the dough comes together. Turn dough out onto a floured surface and form into a disc. Wrap in plastic wrap and refrigerate for at least 30 minutes.
3. **Assemble and Bake the Empanadas:**
* Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
* Roll out dough to 1/8 inch thickness. Cut out circles using a 3-4 inch cookie cutter or bowl.
* Place a tablespoon or two of cooled chicken filling in the center of each circle.
* Fold dough in half to form a semi-circle. Press edges firmly together to seal. Crimp edges with a fork.
* Brush tops of empanadas with beaten egg. Bake for 20-25 minutes, or until golden brown.
* Cool slightly before serving.
**Notes:**
* Keep ingredients cold for a flaky crust.
* Cool the filling completely before assembling.
* Seal edges tightly to prevent leaks.
Enjoy your homemade empanadas de pollo!