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I first encountered these chicken empanadas during a trip to Argentina, where they were served as a casual street food that completely won me over. The contrast between the flaky, golden exterior and the perfectly seasoned chicken filling was unlike anything I'd tasted before. When I returned home, I was determined to recreate that magical combination. After many attempts and adjustments to get the dough just right - not too thick, not too thin - I finally mastered these empanadas. What makes them special is the balance of textures and flavors: the buttery, crisp pastry giving way to tender shredded chicken with hints of cumin, paprika, and sweet bell peppers. The touch of fresh cilantro brightens everything up. I've served these at countless gatherings, and they're always the first to disappear!
Why I love this recipe
I absolutely adore these chicken empanadas because they strike the perfect balance between impressive and approachable. The dough, while requiring some patience, is forgiving and produces that satisfying flaky crunch with each bite. I love how versatile they are - perfect as appetizers, part of a main meal, or even packed cold for lunches the next day. The filling is wonderfully adaptable to whatever I have on hand, making them my go-to recipe for using leftover roasted chicken. There's something deeply satisfying about the crimping process too; each little fold feels like a small act of culinary craftsmanship. What I appreciate most is how these empanadas connect me to Latin American culinary traditions while still allowing for personal interpretation. The look of delight on people's faces when they bite into one makes all the effort worthwhile. These little golden pockets of flavor have become my signature dish whenever I want to show someone I care.
What You Need From Your Kitchen
- Chicken: Use rotisserie chicken or poach chicken breasts for easy shredding
- Bell peppers: Dice finely for even distribution in the filling
- All-purpose flour: Creates the base for the flaky pastry dough
- Unsalted butter: Ensures flaky layers in the crust
- Onion: Adds aromatic flavor to the filling
- Spices: Cumin and paprika provide authentic Latin American flavor
Let's Make These Together
- Prepare the dough
- Combine flour and salt in a large bowl. Cut in cold butter until the mixture resembles coarse crumbs. Gradually add ice water until the dough just comes together. Chill for at least 30 minutes to relax the gluten and firm up the butter.
- Make the filling
- Sauté onions until translucent, then add bell peppers and garlic. Mix in shredded chicken and season with cumin, paprika, oregano, salt, and pepper. The filling should be moist but not wet, which would make the dough soggy.
- Form the empanadas
- Roll out the dough to 1/8-inch thickness and cut into 4-inch circles. Place filling in the center of each circle, moisten the edges, fold in half, and crimp with a fork or create a rope edge by folding and pinching.
- Bake to perfection
- Brush with beaten egg for a golden finish and bake at 375°F for 20-25 minutes until crisp and golden. The egg wash is crucial for that beautiful shine and color you see in the photo.
- Serve and enjoy
- Let cool slightly before serving to allow the filling to set. Garnish with fresh cilantro and serve with your favorite dipping sauces for a complete experience.
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Switch Things Up
The first time I made these empanadas, I was intimidated by the dough process, but I learned a simple trick: freeze the butter for 15 minutes before cutting it into the flour. This ensures those beautiful flaky layers we all love. Sometimes I add a sprinkle of cheese into the filling for extra richness, or swap the chicken for leftover turkey after holidays. My family particularly loves when I add a touch of heat with diced jalapeños or a dash of hot sauce in the filling. Experiment with different herb combinations to make these empanadas your own signature recipe!
Perfect Pairings
These chicken empanadas pair beautifully with a bright, acidic side to balance their richness. Serve with a zesty tomato salsa, chimichurri sauce, or avocado crema for dipping. A simple green salad with citrus vinaigrette makes the meal complete and adds freshness. For beverages, try a cold cerveza, sparkling water with lime, or a crisp white wine like Sauvignon Blanc. If serving as appetizers, include marinated olives, roasted peppers, and pickled vegetables to create a complete Latin-inspired spread.
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Frequently Asked Questions
- → Can I make these empanadas ahead of time?
Yes! You can prepare the dough and filling up to 2 days in advance and store separately in the refrigerator. You can also assemble and freeze unbaked empanadas for up to 3 months. Bake directly from frozen, adding 5-7 minutes to the baking time.
- → Can I use store-bought dough instead?
Absolutely! Store-bought pie crust or puff pastry works well as a time-saving alternative. Roll it out slightly thinner if needed and proceed with the recipe as directed.
- → What's the best way to reheat leftover empanadas?
For the best texture, reheat empanadas in a 350°F (175°C) oven for 10-15 minutes until warmed through. Microwaving works in a pinch but may make the crust less crispy.
- → Can I make these empanadas with a different filling?
Definitely! The dough works well with many fillings. Try ground beef, ham and cheese, spinach and feta, or black beans and corn for vegetarian options. Just ensure fillings aren't too wet before adding to the dough.
- → Why did my empanadas leak during baking?
Leaking usually occurs when the edges aren't sealed properly or the filling is too wet. Make sure to moisten the dough edges before folding, press firmly to seal, and allow filling to cool completely before assembling.
Conclusion
These golden chicken empanadas are the perfect blend of flaky pastry and savory filling. Each bite delivers tender shredded chicken, sweet bell peppers, and aromatic spices. They're ideal for entertaining, meal prep, or a family dinner. Serve them warm with your favorite dipping sauce for a truly satisfying experience that celebrates Latin American culinary traditions with homemade goodness.