Chicken empanadas are a bite-sized delight that will bring joy with every morself and taste. While certainly great to order, they are even better to make! Our recipe will teach you how to make these darlings for yourself step-by-step.
Chicken Empanadas: How To Make Them at Home
Cooking at times can be like communication, or an intimately shared moment. Chicken empanadas were something that was always familiar: From carry-out, to the food truck, or at some very lovely restaurants, a plate of empanadas was often a welcome prelude to dinner. It was, however, years later, that a friend walked through how exactly to make these palm-sized treasures. He sat in the kitchen, with the blooming vegetal green poking through the windows and the air just beginning to sweeten. His hands gingerly folded dough, and mixed the filling in a motion that could only be described as ‘second nature.’
A few things became clear in that moment: First, that a dish that had been so familiar, could become even more familiar when made at home. Eating the savory and juicy empanadas became, in this moment, not only the stuff of being at home, but also a connection in this friendship. Secondly, that cooking in itself was a language, a way of knowing. Watching my loquacious friend move through the kitchen, in hindsight, introduced me to another way he spoke. It was delicious.
When asking him how to best approach this recipe, ever the pragmatist, he assured that a good empanada recipe has a base. In sharing this recipe, it is a fervent hope that you as well will enjoy the song and dance of this empanada!
For other fantastic sides and bites, try our spinach and tuna muffins with feta and sundried tomatoes and/or tortilla garlic bread. If you’re looking for a sweet alternative, we’d like to point you in the direction of our air fryer cherry empanadas. We wish you happy eating!
Chicken Empanadas
Equipment
- 1 round-cutter (5-6 in. diameter)
Ingredients
For the filling:
- 1½ lbs chicken breasts
- salt
- 2 tbsp extra virgin olive oil
- ½ cup onion minced
- 1 red bell pepper minced
- 1 yellow or orange bell pepper minced
- 4 garlic cloves minced
- 2 tbsp cilantro freshly minced
- 2 tsp chicken bouillon
- 1 tbsp tomato paste
- ½ tsp cumin
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp kosher salt
- ½ tsp smoked paprika
- ½ lime juiced
- ½ cup shredded cheese e.g. Monterey Jack or queso fresco (optional)
For the dough:
- 3 cups all-purpose flour
- 1½ tsp kosher salt
- 1 tsp white sugar
- 1 stick unsalted butter cold
- 1 large egg beaten
- ⅓ cup water cold, or as needed
Instructions
- Begin by preparing the chicken breast: Transfer the breasts to a pot, cover with water, add a pinch of salt. Now, bring the pot to a boil. Once boiling, reduce the heat and simmer for 20-25 minutes, or until the chicken is cooked through.
- Remove the chicken from the water, let it cool slightly, and then shred finely using two forks or chop finely with a knife. Set aside.
- Now it is time to make the filling: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the minced onion and sauté for 2-3 minutes until softened. Then, add the minced bell peppers and cook for another 3-4 minutes until tender. Stir in the minced garlic and cook for 1 minute until fragrant.
- Now, add the shredded chicken, chicken bouillon, tomato paste, cumin, onion powder, garlic powder, kosher salt, smoked paprika, and freshly minced cilantro. Stir well to combine and cook for 3-5 minutes to let the flavors meld.
- Remove the pan from heat and squeeze in the juice of half a lime, adjusting to taste. If using, stir in shredded cheese now or reserve it for assembly.
- Let the filling cool to room temperature or chill in the fridge for 15-20 minutes.
- Meanwhile, to prepare the dough: In a large bowl, whisk together 3 cups all-purpose flour, 1½ teaspoons kosher salt, and 1 teaspoon sugar. Cut the cold unsalted butter into small cubes and work it into the flour mixture with your fingers or a pastry cutter until it is coarse and crumbly.
- Add the beaten egg and gradually add cold water, mixing gently until the dough just comes together. Add more water, a tablespoon at a time, if needed.
- Turn the dough onto a lightly floured surface and knead briefly to form a smooth ball. Wrap in plastic and refrigerate for at least 30 minutes.
- Now, preheat oven to 375°F. Line a baking sheet with parchment paper. Roll out the dough on a floured surface to about ⅛-inch thickness.
- Using a round cutter, cut out circles and place about 2 tablespoons of filling in the center of each dough circle.
- Fold the dough over to form a half-moon shape and press the edges together firmly to seal. Use a fork to crimp the edges and brush the empanadas with the beaten egg.
- Bake in the preheated oven for 20-25 minutes, or until golden brown and cooked through. Remove from oven and let cool slightly before serving. Enjoy!