Chicken and Black Bean Empanadas
Packed with bold, savory flavors, these Chicken and Black Bean Empanadas are the ultimate handheld comfort food. Featuring a flaky, buttery homemade pastry crust, these delicious empanadas are filled with a zesty mixture of shredded chicken, black beans, sautéed bell peppers, and onions, all perfectly seasoned with cumin, chili powder, and paprika. A sprinkle of melted cheddar cheese adds richness, making every bite irresistible. Perfect as an appetizer, party snack, or satisfying main course, these golden-brown empanadas come together easily with a versatile dough and a quick, flavorful filling. Whether you're hosting a gathering or meal prepping for the week, these empanadas are a crowd-pleaser you'll want to make again and again. Keywords: Chicken and Black Bean Empanadas, homemade empanada recipe, savory pastry, party snacks, handheld comfort food.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 0.5 cups Unsalted butter (cold and cubed)
- 1 teaspoon Salt
- 0.75 cups Ice water
- 1 tablespoon Olive oil
- 1.5 cups Cooked chicken (shredded)
- 1 cup Black beans (rinsed and drained)
- 0.5 cup Red bell pepper (diced)
- 0.5 cup Yellow onion (finely chopped)
- 2 cloves Garlic (minced)
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 cup Cheddar cheese (shredded)
- 1 Egg (beaten for egg wash)
Instructions
In a large mixing bowl, combine the all-purpose flour and 1 teaspoon of salt. Add the cold, cubed unsalted butter and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
Gradually add the ice water, 1 tablespoon at a time, mixing with a fork until the dough comes together. Form the dough into a ball, flatten into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
While the dough is chilling, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced onion and red bell pepper, and cook for 3–4 minutes until softened.
Stir in the minced garlic, ground cumin, chili powder, paprika, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Cook for 1 minute until fragrant.
Add the shredded chicken and black beans to the skillet, stirring to combine. Cook for 2–3 minutes to heat through, then remove from the heat and let the mixture cool.
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Use a 4–5 inch round cutter to cut out circles of dough. Re-roll scraps as needed.
Place 2–3 tablespoons of the chicken and black bean mixture in the center of each dough circle. Top with a small sprinkle of shredded cheddar cheese.
Fold each dough circle in half over the filling to form a half-moon shape. Press the edges together with your fingers, then crimp with a fork to seal.
Brush the tops of the empanadas with the beaten egg for a golden brown finish.
Place the empanadas on the prepared baking sheet and bake in the preheated oven for 20–25 minutes, or until golden brown.
Remove the empanadas from the oven and let them cool for 5 minutes before serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
3464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.5 g | 216% | |
| Saturated Fat | 93.0 g | 465% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 868 mg | 290% | |
| Sodium | 4674 mg | 203% | |
| Total Carbohydrate | 287.8 g | 105% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 8.1 g | ||
| Protein | 193.9 g | 388% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 1044 mg | 80% | |
| Iron | 26.2 mg | 146% | |
| Potassium | 2376 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
