Description
Chicken Empanadas
These Argentinian-inspired chicken empanadas are bursting with flavor! Made with tender shredded chicken, onions, peppers, and garlic, all wrapped in a buttery, golden-brown crust. Whether it’s for a party or a cozy dinner, these empanadas will be a family favorite. Enjoy them freshly baked or make ahead and freeze for a quick, delicious meal!
2 tbsp olive oil
½ cup minced onion
1 red bell pepper, minced
1 yellow bell pepper, minced
4 garlic cloves, minced
2 tbsp minced cilantro
2 cups shredded chicken breast
2 tsp chicken bouillon
1 tbsp tomato paste
1 tsp onion powder
1 tsp garlic powder
½ tsp salt
10 empanada dough shells
1 egg
Directions:
1. Preheat oven to 375°F.
2. Cook onion, peppers, garlic, and cilantro in olive oil. Add chicken, bouillon, tomato paste, spices, and simmer.
3. Fill, seal, and egg wash the empanadas.
4. Bake for 35 minutes.
Prep Time: 30 mins
Kcal: 212
Step-by-Step Guide
Follow these detailed instructions for perfect empanadas every time.
- Prepare the Filling: Heat olive oil in a large skillet over medium heat. Add the minced onion and cook for 3-4 minutes until softened. Add the minced red and yellow bell peppers, cooking for another 5 minutes. Stir in the minced garlic and cilantro, cooking for 1 minute until fragrant.
- Combine and Simmer: Add the shredded chicken, chicken bouillon, tomato paste, onion powder, garlic powder, and salt to the skillet. Stir thoroughly to combine. Reduce heat to low and let the mixture simmer for 8-10 minutes, allowing the flavors to meld. Remove from heat and let cool completely.
- Assemble the Empanadas: Lay your empanada dough discs on a clean surface. Place 2-3 tablespoons of the cooled filling in the center of each disc. Fold the dough over to create a half-moon shape. Use a fork to firmly crimp the edges shut, ensuring a tight seal.
- Bake: Place the sealed empanadas on a parchment-lined baking sheet. Whisk the egg with one tablespoon of water to create an egg wash. Lightly brush the top of each empanada with the wash. Bake in the preheated 375°F oven for 30-35 minutes, or until the crust is deeply golden brown.
Serving Suggestions
These versatile empanadas are delicious on their own but can be elevated with simple sides and dips. Serve them hot with a classic chimichurri sauce for an authentic Argentinian touch. A simple side salad with a lime vinaigrette cuts through the richness perfectly. For a casual gathering, offer a trio of dipping sauces like a spicy salsa criolla, creamy avocado crema, and a simple marinara.
How-to Summary
Sauté vegetables, mix with chicken and spices to create a flavorful filling. Cool the filling, then spoon onto dough discs. Seal edges with a fork, apply an egg wash, and bake at 375°F for 30-35 minutes until golden.
Frequently Asked Questions
Can I use store-bought rotisserie chicken?
Absolutely. Using pre-cooked rotisserie chicken is a fantastic time-saver. Simply shred the meat and ensure you adjust the added salt, as rotisserie chicken is already seasoned.
Can I make the filling ahead of time?
Yes, the filling can be made up to 2 days in advance. Store it covered in the refrigerator. Let it come to room temperature or give it a quick reheat before assembling to make the dough easier to work with.
How do I prevent my empanadas from leaking or bursting?
The key is to ensure the filling is completely cool before assembling and to avoid overfilling. Leave a 1/2-inch border around the edge of the dough. Pressing firmly with a fork to seal is crucial.
What’s the best way to freeze them?
Freeze unbaked, assembled empanadas on a baking sheet until solid, then transfer to a freezer bag. Bake from frozen, adding 5-10 minutes to the baking time. Do not thaw first, as it can make the dough soggy.
Can I fry these instead of baking?
Yes. For a traditional fried version, heat vegetable oil to 350°F and fry the empanadas for 2-3 minutes per side until golden brown. Drain on paper towels.
Common Mistakes to Avoid
- Using Warm Filling: This will make the dough greasy, difficult to seal, and likely to burst open during baking. Always cool the filling completely.
- Overfilling the Dough: Too much filling puts pressure on the seals. Stick to 2-3 tablespoons per disc.
- Not Sealing Properly: A weak seal is the main cause of leaks. Crimp the edges thoroughly with a fork.
- Skipping the Egg Wash: The egg wash is essential for achieving that beautiful, glossy, golden-brown finish.
Conclusion
These Argentinian-inspired chicken empanadas are a celebration of flavor and texture, perfect for any occasion. By following this detailed guide and avoiding common pitfalls, you can confidently create a crowd-pleasing dish. Their make-ahead and freezer-friendly nature makes them an invaluable addition to your recipe repertoire. Enjoy the delicious results of your homemade empanadas!