Easy Chicken Empanadas: A Step-by-Step Recipe for Deliciousness
Empanadas, those delightful pockets of savory goodness, are a staple in many cultures. While they might seem intimidating to make at first, this recipe proves that delicious chicken empanadas are within reach for any home cook. We’ll break down the process into simple, manageable steps, guiding you through creating a flavorful filling and a perfectly golden-brown crust. Get ready to impress your friends and family with these homemade treats!
Why You’ll Love This Recipe
* **Easy to Follow:** This recipe is designed for beginners, with clear instructions and helpful tips.
* **Customizable:** Feel free to adapt the filling to your liking by adding different vegetables, spices, or cheeses.
* **Freezer-Friendly:** Make a big batch and freeze them for a quick and easy meal later on.
* **Crowd-Pleasing:** Empanadas are always a hit at parties and gatherings.
* **Uses Simple Ingredients:** Most of the ingredients are pantry staples.
## Ingredients You’ll Need
**For the Dough (Empanada Discs):
**
* 2 1/2 cups all-purpose flour
* 1 teaspoon salt
* 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
* 1/2 cup cold shortening, cut into small pieces (Crisco)
* 1/2 cup ice water, plus more if needed
**OR** You can use pre-made empanada discs for a faster option.
**For the Chicken Filling:**
* 1 tablespoon olive oil
* 1 medium onion, chopped
* 2 cloves garlic, minced
* 1 red bell pepper, chopped
* 1 green bell pepper, chopped
* 1 pound cooked chicken, shredded (rotisserie chicken works great)
* 1/2 cup chicken broth
* 1/4 cup tomato sauce
* 1 teaspoon ground cumin
* 1/2 teaspoon smoked paprika
* 1/4 teaspoon oregano
* 1/4 teaspoon garlic powder
* Salt and pepper to taste
* Optional: 1/4 cup chopped cilantro
* Optional: 1/2 cup frozen peas and carrots, thawed
**For Brushing:**
* 1 egg, beaten
* 1 tablespoon milk or water
## Equipment You’ll Need
* Large bowl (for the dough)
* Food processor (optional, for the dough – speeds things up)
* Rolling pin
* 4-inch cookie cutter or a bowl with a 4-inch diameter
* Large skillet
* Baking sheet
* Parchment paper (optional)
* Fork
* Pastry brush
## Step-by-Step Instructions
### Part 1: Making the Dough (or using pre-made discs)
**Option 1: Homemade Dough**
1. **Combine Dry Ingredients:** In a large bowl, whisk together the flour and salt.
2. **Cut in the Butter and Shortening:** Add the cold butter and shortening to the flour mixture. Use a pastry blender or your fingertips to cut the butter and shortening into the flour until the mixture resembles coarse crumbs. The key here is to keep the butter and shortening cold! This will result in a flaky crust.
3. **Add Water:** Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. The dough should be slightly sticky but not wet.
4. **Form a Disc:** Gently form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This allows the gluten to relax, making the dough easier to roll out.
**Option 2: Using Pre-Made Empanada Discs:**
1. If using frozen empanada discs, thaw them according to the package instructions. Usually, this involves letting them sit at room temperature for about 30-45 minutes, or until they are pliable enough to handle.
### Part 2: Making the Chicken Filling
1. **Sauté 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, chopped red bell pepper, and chopped green bell pepper and cook for another 3-5 minutes, until slightly softened.
2. **Add Chicken and Seasonings:** Add the shredded cooked chicken, chicken broth, tomato sauce, cumin, smoked paprika, oregano, and garlic powder to the skillet. Season with salt and pepper to taste. Stir well to combine.
3. **Simmer:** Bring the mixture to a simmer and cook for 10-15 minutes, stirring occasionally, until the sauce has thickened slightly and the flavors have melded together. If you are using frozen peas and carrots, add them during the last 5 minutes of cooking.
4. **Add Cilantro (Optional):** Stir in the chopped cilantro, if using.
5. **Cool:** Remove the filling from the heat and let it cool completely before filling the empanadas. This is important, as a hot filling can make the dough soggy.
### Part 3: Assembling the Empanadas
1. **Preheat Oven:** Preheat your oven to 375°F (190°C).
2. **Roll Out the Dough:** On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. If using pre-made empanada discs, proceed to the next step.
3. **Cut Out Circles:** Use a 4-inch cookie cutter or a bowl with a 4-inch diameter to cut out circles from the dough. Re-roll the scraps to get as many circles as possible.
4. **Fill the Empanadas:** Place about 2-3 tablespoons of the cooled chicken filling in the center of each dough circle. Do not overfill, or the empanadas will be difficult to seal.
5. **Fold and Seal:** 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 and secure seal. This prevents the filling from leaking out during baking.
6. **Brush with Egg Wash:** In a small bowl, whisk together the egg and milk (or water). Brush the tops of the empanadas with the egg wash. This will give them a beautiful golden-brown color.
7. **Bake:** Place the empanadas on a baking sheet lined with parchment paper (optional, but it helps prevent sticking). Bake for 20-25 minutes, or until golden brown.
8. **Cool and Serve:** Let the 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 the Best Chicken Empanadas
* **Keep Ingredients Cold:** Using cold butter and ice water when making the dough is crucial for a flaky crust.
* **Don’t Overmix the Dough:** Overmixing the dough will develop the gluten too much, resulting in a tough crust.
* **Cool the Filling Completely:** A hot filling can make the dough soggy.
* **Seal the Empanadas Well:** This prevents the filling from leaking out during baking. Use a fork to crimp the edges for a secure seal.
* **Don’t Overfill the Empanadas:** Overfilling makes them difficult to seal and can cause them to burst open during baking.
* **Egg Wash is Key:** Brushing the empanadas with egg wash gives them a beautiful golden-brown color and a slightly shiny finish.
* **Bake Until Golden Brown:** Make sure the empanadas are golden brown before removing them from the oven. This ensures that the crust is fully cooked and crispy.
## Variations and Additions
* **Spicy Empanadas:** Add a pinch of cayenne pepper or a diced jalapeño to the filling for a spicy kick.
* **Cheesy Empanadas:** Add shredded cheddar cheese, Monterey Jack cheese, or Oaxaca cheese to the filling.
* **Vegetarian Empanadas:** Substitute the chicken with black beans, corn, and other vegetables.
* **Different Dough:** Experiment with different types of dough, such as puff pastry or cornmeal dough.
* **Add Olives:** Chopped olives can add a salty and briny flavor to the filling.
* **Add Raisins:** Raisins add a touch of sweetness to the savory filling.
## Serving Suggestions
* Serve empanadas as an appetizer, snack, or main course.
* Pair them with a side of salsa, guacamole, or sour cream.
* Serve them with a salad for a complete meal.
* Pack them in a lunchbox for a delicious and portable lunch.
## Storage Instructions
* **Refrigerate:** Cooked empanadas can be stored in the refrigerator for up to 3-4 days in an airtight container.
* **Freeze:** Cooked empanadas can be frozen for up to 2-3 months. Wrap them individually in plastic wrap and then place them in a freezer bag. To reheat, bake them in a preheated oven at 350°F (175°C) until heated through, or microwave them.
## Make-Ahead Tips
* The dough can be made ahead of time and stored in the refrigerator for up to 2 days.
* The filling can be made ahead of time and stored in the refrigerator for up to 3 days.
* Assemble the empanadas ahead of time and store them in the refrigerator for up to 24 hours before baking.
## Nutritional Information (Approximate, per empanada)
* Calories: 250-350
* Protein: 10-15g
* Fat: 15-20g
* Carbohydrates: 20-30g
*Note: Nutritional information may vary depending on the specific ingredients and portion sizes used.*
## Conclusion
These easy chicken empanadas are a delicious and versatile dish that you can enjoy any time of day. With this step-by-step recipe, you’ll be able to make them at home with ease. So gather your ingredients, put on your apron, and get ready to create some culinary magic! Enjoy!