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Chicken empanadas have a rich history. They began in Spain, where they were known as "empanadas." The name means "to wrap" or "to coat." Early versions were filled with meat, seafood, or vegetables.

Chicken Empanadas

Discover the delicious world of chicken empanadas with our easy recipe guide! These savory pockets burst with flavor and history, perfect for parties or cozy nights. Learn how to make the dough, whip up a tasty chicken filling, and explore unique variations and dipping sauces. Don't miss your chance to impress your family and friends with homemade chicken empanadas. Click through to explore the full recipe and elevate your cooking today!
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Ingredients
  

For the Dough:

2 ½ cups all-purpose flour

1 teaspoon salt

½ cup unsalted butter, chilled and cubed

1 large egg

6-8 tablespoons ice water

For the Filling:

2 cups cooked chicken, shredded

1 small onion, finely chopped

1 bell pepper (red or green), diced

2 cloves garlic, minced

1 teaspoon ground cumin

½ teaspoon paprika

½ teaspoon chili powder

Salt and pepper, to taste

2 tablespoons fresh cilantro, chopped (optional)

1 egg (for egg wash)

Instructions
 

Make the Dough: In a large bowl, combine flour and salt. Add the chilled cubed butter and mix with your fingers or a pastry cutter until the mixture resembles coarse crumbs.

    Add the egg and 6 tablespoons of ice water, mixing until a dough forms. If the dough is too dry, add more water, one tablespoon at a time. Knead gently for about 2 minutes, then wrap in plastic wrap and refrigerate for at least 30 minutes.

      Prepare the Filling: In a large skillet, heat a tablespoon of oil over medium heat. Add the chopped onion, diced bell pepper, and minced garlic, and sauté until softened (about 5 minutes).

        Stir in the shredded chicken, cumin, paprika, chili powder, salt, and pepper. Mix well and cook for another 3-4 minutes. Remove from heat and stir in chopped cilantro if using. Let the filling cool completely.

          Assemble the Empanadas: Preheat the oven to 375°F (190°C). On a floured surface, roll out the chilled dough to about ¼-inch thickness. Use a round cutter (about 4-5 inches in diameter) to cut out circles.

            Place about a tablespoon of filling in the center of each dough circle. Moisten the edges with a little water, fold the dough over to form a half-moon shape, and crimp the edges with a fork to seal.

              Egg Wash: Beat the remaining egg in a small bowl and brush the tops of the empanadas with the egg wash.

                Place the empanadas on a baking sheet lined with parchment paper.

                  Bake in the preheated oven for about 25-30 minutes, or until golden brown.

                    Serve warm and enjoy your delicious homemade chicken empanadas!

                      Prep Time: 30 minutes | Total Time: 1 hour | Servings: 12 empanadas

                        - Presentation Tips: Arrange the empanadas on a colorful platter and serve with a side of salsa or guacamole for dipping. Garnish with fresh cilantro leaves for an extra pop of color!