Ingredients
Scale
🧂 Ingredients You'll Need
For the Dough:
-
- 2 1/2 cups all-purpose flour
-
- 1 tsp salt
-
- 1/2 cup unsalted butter, cold and cubed
-
- 1 large egg
-
- 1 tbsp white vinegar
-
- 1/3 cup ice water (add more if needed)
For the Chicken Filling:
-
- 1 tbsp olive oil
-
- 1/2 onion, finely chopped
-
- 2 cloves garlic, minced
-
- 1/2 red bell pepper, finely diced
-
- 1 tsp smoked paprika
-
- 1/2 tsp ground cumin
-
- 1/4 tsp chili powder (optional)
-
- 1 1/2 cups cooked, shredded chicken
-
- 1/3 cup tomato sauce
-
- 1/2 cup shredded cheddar or mozzarella
-
- Salt & pepper to taste
Optional Egg Wash:
-
- 1 egg, beaten with 1 tbsp milk
Instructions
👩🍳 Step-by-Step Instructions for Stuffed Chicken Empanadas
Step 1: Make the Empanada Dough
-
- In a large bowl, whisk together flour and salt.
-
- Cut in cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
-
- In a separate bowl, whisk together the egg, vinegar, and ice water.
-
- Pour the wet ingredients into the dry mix and stir with a fork until it begins to come together.
-
- Gently knead the dough on a floured surface until a smooth ball forms (don’t overwork it).
-
- Wrap the dough in plastic wrap and chill in the fridge for at least 30 minutes.
Pro Tip: The colder the butter, the flakier the crust. Work quickly and chill that dough!
Step 2: Make the Chicken Filling
-
- Heat olive oil in a large skillet over medium heat.
-
- Sauté onion for 2–3 minutes until translucent.
-
- Add garlic and bell pepper; cook for another 2–3 minutes.
-
- Stir in paprika, cumin, chili powder, salt, and pepper.
-
- Add the shredded chicken and tomato sauce, stirring well to coat.
-
- Let the filling simmer for 5 minutes, then remove from heat.
-
- Stir in shredded cheese and allow the filling to cool completely before assembling.
Common Mistake to Avoid: Assembling with warm filling will melt the dough and cause leaks.
Step 3: Assemble the Empanadas
-
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
-
- Roll out the chilled dough on a lightly floured surface to about 1/8 inch thick.
-
- Cut into 5–6 inch rounds using a cookie cutter or small bowl.
-
- Spoon 1–2 tablespoons of cooled filling into the center of each circle.
-
- Wet the edges with a little water, fold over into a half-moon shape, and seal.
-
- Crimp edges with a fork for a decorative finish and proper seal.
-
- Place empanadas on the baking sheet with a little space between each.
Don’t Overfill! It’s tempting, but too much filling makes sealing tricky.
Step 4: Bake to Golden Perfection
-
- Brush each empanada with egg wash for a shiny, golden finish (optional).
-
- Bake for 22–25 minutes until puffed and lightly browned.
-
- Let cool for 5 minutes and dig in while still warm!
- Prep Time: 45 minutes
- Cook Time: 25 minutes