Irresistible Chicken Empanadas: A Step-by-Step Guide to Baking Perfection
Empanadas, those delightful little pockets of savory goodness, are a culinary treasure found throughout Latin America and beyond. While variations abound, chicken empanadas hold a special place in many hearts (and stomachs!). Their comforting filling, encased in a flaky, golden crust, makes them perfect for appetizers, snacks, or even a light meal. This guide provides a detailed, step-by-step recipe to help you create truly irresistible chicken empanadas in your own kitchen.
**Why This Recipe Works:**
* **Flavorful Filling:** We’re not just using boiled chicken here! Our filling is packed with aromatic vegetables, herbs, and spices that create a depth of flavor you won’t find in other recipes. A touch of sofrito – that base of onions, garlic, and peppers – really elevates the taste.
* **Perfect Crust:** Whether you choose to make your dough from scratch or use store-bought discs, we’ll guide you through the process of achieving a flaky, tender, and golden-brown crust every time.
* **Beginner-Friendly:** While making empanadas might seem daunting, this recipe is broken down into manageable steps with clear instructions and helpful tips.
* **Customizable:** Feel free to adapt the filling to your liking! Add different vegetables, change up the spices, or even incorporate other types of meat. The possibilities are endless.
**Ingredients:**
**For the Empanada Dough (Yields approximately 24 empanadas):**
* 3 cups all-purpose flour, plus more for dusting
* 1 teaspoon salt
* 1 cup (2 sticks) cold unsalted butter, cut into small cubes
* ½ cup cold shortening, cut into small cubes
* ¾ cup ice water
* 1 large egg, beaten (for egg wash)
**Alternatively, you can use pre-made empanada dough discs (also known as “tapas para empanadas”) for convenience.**
**For the Chicken Filling:**
* 2 tablespoons olive oil
* 1 large onion, finely chopped
* 2 cloves garlic, minced
* 1 red bell pepper, finely chopped
* 1 green bell pepper, finely chopped
* 1 teaspoon dried oregano
* 1 teaspoon ground cumin
* ½ teaspoon smoked paprika
* ½ teaspoon salt, or to taste
* ¼ teaspoon black pepper, or to taste
* 1 ½ pounds boneless, skinless chicken breasts, cooked and shredded (rotisserie chicken works great!)
* ½ cup chicken broth
* ¼ cup chopped cilantro
* ¼ cup pimento-stuffed green olives, chopped (optional)
* 1/4 cup raisins (optional, adds a touch of sweetness)
* 1 tablespoon tomato paste
**Equipment:**
* Large mixing bowl (if making dough from scratch)
* Food processor (optional, for making dough)
* Large skillet or sauté pan
* Cutting board
* Knife
* Measuring cups and spoons
* Rolling pin
* 4-inch cookie cutter or bowl (for cutting dough circles)
* Fork
* Baking sheets
* Parchment paper (optional)
* Pastry brush
**Instructions:**
**Part 1: Making the Empanada Dough (From Scratch):**
1. **Combine Dry Ingredients:** In a large mixing 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 fat into the flour until the mixture resembles coarse crumbs. You can also pulse the ingredients in a food processor for a faster, more consistent result. Be careful not to over-process; you want small chunks of butter remaining.
3. **Add the Ice Water:** Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to add too much water; the dough should be moist but not sticky. Start with 3/4 cup and adjust as needed. If using a food processor, pulse while adding the water.
4. **Form the Dough:** Gently form the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 hours). This allows the gluten to relax, resulting in a more tender crust.
**Part 2: Preparing the Chicken Filling:**
1. **Sauté the Vegetables:** Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic, bell peppers, oregano, cumin, smoked paprika, salt, and pepper. Cook until the vegetables are tender, about 5-7 minutes, stirring occasionally. Add the tomato paste and stir for another minute.
2. **Combine with Chicken:** Add the shredded chicken and chicken broth to the skillet. Stir well to combine and bring to a simmer. Cook for 5-10 minutes, or until the sauce has thickened slightly and the chicken is heated through.
3. **Add Finishing Touches:** Remove the skillet from the heat and stir in the chopped cilantro, olives (if using), and raisins (if using). Taste and adjust seasonings as needed. Let the filling cool completely before filling the empanadas.
**Important Tip:** Make the filling ahead of time! The flavors will meld together beautifully, and it will save you time on the day you plan to assemble the empanadas. The filling can be stored in the refrigerator for up to 3 days.
**Part 3: Assembling and Baking the Empanadas:**
1. **Preheat Oven:** Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper (optional, but recommended for easy cleanup).
2. **Roll Out the Dough:** On a lightly floured surface, roll out the empanada dough to about 1/8-inch thickness. If using pre-made dough discs, skip this step.
3. **Cut Out Circles:** Use a 4-inch cookie cutter or bowl to cut out circles from the dough. Re-roll any scraps to cut out more circles. If using pre-made discs, simply peel them apart.
4. **Fill the Empanadas:** Place about 2-3 tablespoons of the cooled chicken filling in the center of each dough circle. Don’t overfill, or the empanadas will be difficult to seal.
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. Another method is to do a traditional “repulgue” or braid. Search online for video tutorials if you’d like to learn this technique.
6. **Arrange on Baking Sheets:** Place the assembled empanadas on the prepared baking sheets, leaving a little space between each one.
7. **Egg Wash:** Brush the tops of the empanadas with the beaten egg. This will give them a beautiful golden-brown color. For an extra touch, you can sprinkle the empanadas with coarse salt or sesame seeds.
8. **Bake:** Bake for 20-25 minutes, or until the empanadas are golden brown and the crust is flaky. Check the bottoms to ensure they are also cooked through.
9. **Cool and Serve:** Let the empanadas cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature. They are delicious on their own or with a dipping sauce, such as chimichurri or a creamy cilantro-lime sauce.
**Tips for Success:**
* **Keep Ingredients Cold:** Cold butter and ice water are crucial for creating a flaky crust. Make sure your ingredients are as cold as possible before you start.
* **Don’t Overwork the Dough:** Overworking the dough will develop the gluten, resulting in a tough crust. Mix the dough just until it comes together.
* **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:** Filling the empanadas with hot filling will melt the butter in the dough, resulting in a greasy crust. Make sure the filling is completely cool before assembling the empanadas.
* **Seal the Empanadas Well:** A good seal is essential to prevent the filling from leaking out during baking. Use a fork or your fingers to crimp the edges tightly.
* **Don’t Overcrowd the Baking Sheets:** Overcrowding the baking sheets will prevent the empanadas from browning evenly. Bake in batches if necessary.
* **Adjust Baking Time as Needed:** Baking times may vary depending on your oven. Keep an eye on the empanadas and adjust the baking time accordingly.
**Variations:**
* **Spicy Chicken Empanadas:** Add a pinch of cayenne pepper or a chopped jalapeño to the filling for a spicy kick.
* **Vegetarian Empanadas:** Substitute the chicken with black beans, corn, and other vegetables.
* **Beef Empanadas:** Replace the chicken with ground beef or shredded beef.
* **Cheese Empanadas:** Add shredded cheese to the filling for a cheesy twist.
* **Sweet Empanadas:** Fill the empanadas with fruit, such as apple or guava, for a sweet treat.
**Serving Suggestions:**
* **Appetizer:** Serve empanadas as an appetizer at parties or gatherings.
* **Snack:** Enjoy empanadas as a quick and satisfying snack.
* **Light Meal:** Pair empanadas with a salad for a light and healthy meal.
* **Lunchbox Treat:** Pack empanadas in your lunchbox for a delicious and portable lunch.
* **Dipping Sauces:** Serve empanadas with dipping sauces such as chimichurri, salsa verde, creamy cilantro-lime sauce, or even a simple sour cream or yogurt dip.
**Storage Instructions:**
* **Unbaked Empanadas:** Unbaked empanadas can be stored in the refrigerator for up to 24 hours. Arrange them on a baking sheet lined with parchment paper, cover tightly with plastic wrap, and refrigerate. You can also freeze unbaked empanadas for up to 2 months. Freeze them on a baking sheet until solid, then transfer them to a freezer bag or container.
* **Baked Empanadas:** Baked empanadas can be stored in the refrigerator for up to 3 days. Reheat them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also reheat them in the microwave, but they may not be as crispy.
**Freezing Instructions:**
* **To Freeze Unbaked Empanadas:** Follow the instructions above for storing unbaked empanadas in the freezer.
* **To Freeze Baked Empanadas:** Let the baked empanadas cool completely before freezing. Wrap them individually in plastic wrap or aluminum foil, then place them in a freezer bag or container. Freeze for up to 2 months. To reheat, bake the frozen empanadas in a preheated oven at 350°F (175°C) for about 20-25 minutes, or until heated through.
**Nutritional Information (approximate, per empanada):**
* Calories: 250-350 (depending on filling and dough)
* Fat: 15-25g
* Protein: 10-15g
* Carbohydrates: 20-30g
**Empanada Dough Troubleshooting:**
* **Dough is too dry:** Add a tablespoon of ice water at a time until the dough comes together.
* **Dough is too sticky:** Add a tablespoon of flour at a time until the dough is no longer sticky.
* **Dough is tough:** You may have overworked the dough. Next time, mix the dough just until it comes together and be sure to chill it for at least 30 minutes.
* **Dough shrinks when rolling:** The dough may not have been chilled long enough. Chill for a longer period before rolling.
**Filling Troubleshooting:**
* **Filling is too dry:** Add a little more chicken broth or tomato sauce.
* **Filling is too wet:** Simmer the filling for a longer period to reduce the liquid.
* **Filling is bland:** Add more spices or herbs to taste. Consider a pinch of cayenne pepper for heat or a squeeze of lime juice for brightness.
With this recipe and these helpful tips, you’ll be well on your way to creating delicious, homemade chicken empanadas that will impress your family and friends. Enjoy!