Chicken Empanadas
Delight your taste buds with these flaky, golden-brown Chicken Empanadas, a comforting and savory treat perfect for any occasion! Made from scratch, the buttery, tender dough encases a flavorful filling of shredded chicken infused with aromatic spices like cumin and paprika, sautéed onion, garlic, and a touch of fresh parsley for brightness. Simmered in a rich chicken broth and carefully baked to perfection with a glossy egg wash, these empanadas boast a crisp exterior and a mouthwatering, juicy interior. Whether served as an appetizer, snack, or satisfying main course, these hand-held delights are easy to make and utterly irresistible. Perfect for meal prepping or entertaining, chicken empanadas combine the best of comfort and convenience.
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Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 1 cup Unsalted butter
- 1 teaspoon Salt
- 1 teaspoon Baking powder
- 0.75 cup Ice water
- 1 pound Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 1 medium Onion, chopped
- 2 cloves Garlic, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Chicken broth
- 2 tablespoons Chopped fresh parsley
- 1 large Egg, beaten (for egg wash)
Instructions
In a large bowl, combine flour, 1 teaspoon salt, and baking powder. Cut in butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
Gradually add ice water, one tablespoon at a time, mixing just until the dough comes together. Do not overwork the dough. Wrap in plastic and refrigerate for at least 30 minutes.
While the dough chills, prepare the filling: In a skillet over medium heat, add olive oil. Add chopped onion and cook until translucent, about 5 minutes.
Add minced garlic, ground cumin, paprika, 0.5 teaspoon salt, and black pepper to the onions. Cook, stirring, for an additional 2 minutes.
Add chicken broth to the skillet and stir well. Place chicken breasts into the skillet. Cover and allow to simmer for 15-20 minutes, or until chicken is cooked through.
Remove chicken from the skillet and shred using two forks. Return shredded chicken to the skillet and stir in chopped parsley. Remove from heat and let cool slightly.
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
Roll out dough on a floured surface to about 1/8 inch thickness. Use a round cookie cutter or a wide-mouthed glass to cut out 4-inch circles.
Place a scant 1-2 tablespoons of the chicken filling in the center of each circle. Fold dough over filling to create a half-moon shape. Press edges to seal and crimp with a fork.
Place empanadas on the prepared baking sheet. Brush tops with beaten egg to create a golden finish.
Bake in the preheated oven for 20-25 minutes or until golden brown.
Allow to cool slightly before serving. Enjoy your homemade chicken empanadas!
Nutrition Facts
Calories |
371 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.4 g | 26% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 347 mg | 15% | |
| Total Carbohydrate | 29.4 g | 11% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 0.7 g | ||
| Protein | 16.5 g | 33% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 22 mg | 2% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 176 mg | 4% | |
*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.
