Chicken Empanadas

Chicken Empanadas

Empanadas are savory pastries filled with a variety of ingredients, often including meat, cheese, or vegetables. This recipe focuses on a delicious chicken filling encased in a flaky, golden crust.

Ingredients:

For the Dough:

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1/2 cup unsalted butter, chilled and cut into small pieces
• 1 large egg
• 1/2 cup cold water (adjust as needed)

For the Chicken Filling:

• 2 cups cooked chicken, shredded or diced (use rotisserie chicken for convenience)
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup bell pepper, finely chopped (any color)
• 1/2 cup frozen peas
• 1/4 cup black olives, chopped (optional)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• 1/4 cup chicken broth or water
• 1/4 cup chopped fresh cilantro or parsley
• 1/4 cup grated cheese (optional, such as cheddar or Monterey Jack)

For Assembly:

• 1 egg, beaten (for egg wash)

Instructions:

1. Prepare the Dough:
   1. In a large bowl, mix the flour and salt.
   2. Add the chilled butter pieces and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
   3. In a small bowl, whisk together the egg and cold water.
   4. Gradually add the egg mixture to the flour mixture, mixing until a dough forms. You may need a bit more water, so add it a tablespoon at a time if needed.
   5. Turn the dough out onto a lightly floured surface and knead briefly until smooth.
   6. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
2. Prepare the Filling:
   1. Heat olive oil in a skillet over medium heat. Add the onion and bell pepper, and cook until softened, about 5 minutes.
   2. Add the garlic and cook for another minute.
   3. Stir in the shredded chicken, cumin, paprika, oregano, salt, and pepper. Cook for a few minutes to combine the flavors.
   4. Add the chicken broth or water and cook until most of the liquid has evaporated.
   5. Stir in the peas, olives (if using), cilantro or parsley, and cheese (if using). Remove from heat and let cool.
3. Assemble the Empanadas:
   1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
   2. On a lightly floured surface, roll out the chilled dough to about 1/8 inch thickness.
   3. Use a round cutter (about 4-5 inches in diameter) to cut out circles of dough.
   4. Place a spoonful of the chicken filling in the center of each dough circle.
   5. Fold the dough over the filling to form a half-moon shape. Press the edges together to seal, and crimp the edges with a fork to ensure they are well-sealed.
   6. Brush the tops of the empanadas with the beaten egg for a golden finish.
4. Bake:
   1. Arrange the empanadas on the prepared baking sheet.
   2. Bake for 20-25 minutes, or until the empanadas are golden brown and crisp.
5. Serve:
   1. Let the empanadas cool slightly before serving.
   2. Enjoy warm or at room temperature, with a side of salsa, sour cream, or a simple salad.

These chicken empanadas are perfect for parties, snacks, or as a tasty meal. They can also be made ahead and frozen for later use. Enjoy!