Empanadas De Pollo Chicken Empanadas
Discover the irresistible charm of Empanadas de Pollo (Chicken Empanadas), a delectable combination of flaky, buttery pastry wrapped around a savory, spiced chicken filling. These golden-brown hand pies feature a homemade crust made from scratch and a mouthwatering filling of tender shredded chicken simmered with vibrant bell peppers, aromatic garlic, onion, and a perfect blend of paprika and cumin. With a quick egg wash to create a glossy, crisp finish, these empanadas are baked to perfection, making them a lighter alternative to fried versions. Perfect as an appetizer, snack, or party favorite, this recipe is easy to prepare and delivers bold, satisfying flavors in every bite. Whether served warm or at room temperature, these chicken empanadas are sure to impress!
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Recipe Information
Ingredients
- 3 cups all-purpose flour
- 1 cup unsalted butter
- 1 teaspoon salt
- 0.5 cup cold water
- 2 pieces chicken breast
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic cloves, minced
- 1 medium bell pepper, diced
- 1 tablespoon tomato paste
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 0.25 cup chicken broth
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 large egg, beaten (for egg wash)
Instructions
In a large mixing bowl, combine the flour and salt. Add the unsalted butter, cutting it into the flour using a pastry cutter or your hands, until the mixture resembles coarse crumbs.
Gradually add the cold water, 1 tablespoon at a time, mixing until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
While the dough chills, prepare the chicken filling. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 3 minutes.
Stir in the minced garlic and diced bell pepper and cook for another 2 minutes.
Add the chicken breasts to the skillet and cook until lightly browned on both sides, about 5 minutes per side.
Lower the heat and mix in the tomato paste, paprika, cumin, chicken broth, salt, and black pepper. Cover the skillet and allow the chicken to simmer for 10-12 minutes or until fully cooked.
Remove the chicken from the skillet and shred it using two forks. Return the shredded chicken to the skillet, mixing it with the vegetables and spices until well combined. Remove from heat and let the filling cool.
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
Remove the dough from the refrigerator and roll it out on a floured surface to about 1/8-inch thickness. Use a 4-inch round cutter to cut out circles of dough.
Place about 2 tablespoons of the chicken filling in the center of each dough circle. Fold the dough over the filling to form a half-moon shape. Press the edges together and seal with the tines of a fork.
Transfer the empanadas to the prepared baking sheet. Brush the tops with the beaten egg to give them a golden, glossy finish.
Bake in the preheated oven for 20-25 minutes, or until the empanadas are golden brown.
Allow the empanadas to cool slightly before serving. Enjoy them warm or at room temperature!
Nutrition Facts
Calories |
2803 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.4 g | 165% | |
| Saturated Fat | 62.7 g | 314% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 640 mg | 213% | |
| Sodium | 4590 mg | 200% | |
| Total Carbohydrate | 302.0 g | 110% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 14.4 g | ||
| Protein | 116.9 g | 234% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 226 mg | 17% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 1987 mg | 42% | |
*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.
