Description
Savor Mexico’s delightful chicken empanadas, a crispy pastry pocket filled with seasoned shredded chicken and zesty spices. Delicate golden crusts embrace rich flavors, inviting you to experience a delicious culinary journey through traditional Latin American cuisine.
Ingredients
Scale
Main Ingredients:
- 2 cups (480 ml) cooked, shredded chicken
- 1 package empanada dough (store-bought or homemade)
- 1 egg (for egg wash)
Vegetables and Aromatics:
- 1 onion, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 1/4 (60 ml) cup green olives, chopped (optional)
Spices and Seasonings:
- 2 tablespoons (30 ml) olive oil
- 1 teaspoon (5 ml) cumin
- 1 teaspoon (5 ml) paprika
- 1/2 teaspoon (2.5 ml) chili powder
- 1/2 cup (120 ml) tomato sauce
- Salt and pepper to taste
Instructions
- Warm the oven to a toasty 375°F, creating the perfect environment for golden, crispy empanadas.
- In a sizzling skillet, transform chopped onions, minced garlic, and diced bell peppers into a fragrant, tender base, stirring occasionally until softened and translucent.
- Introduce shredded chicken to the vegetable medley, sprinkling in cumin, paprika, chili powder, salt, and pepper, ensuring each ingredient is thoroughly integrated.
- Pour in tomato sauce and scatter green olives throughout the mixture, allowing the flavors to dance and meld together for 5-7 minutes. Remove from heat and let the filling cool and settle.
- Prepare the empanada dough by rolling it out and cutting into uniform circles, creating a smooth canvas for the savory filling.
- Carefully position a generous spoonful of the chicken mixture in the center of each dough circle, then fold and seal the edges with precise fork crimps, creating a perfect pocket.
- Delicately brush each empanada with a silky egg wash, which will transform them into glossy, golden treasures during baking.
- Slide the empanadas into the preheated oven, allowing them to bake for 20-25 minutes until they achieve a rich, bronzed exterior. Rest briefly before serving to let the filling stabilize.
Notes
- Enhance flavor by marinating chicken overnight in a blend of lime juice, garlic, and spices for deeper taste profiles.
- Swap traditional wheat dough with gluten-free alternatives like almond flour or corn-based pastry for dietary restrictions.
- Boost vegetable content by adding diced carrots or spinach to the chicken filling for extra nutrition and color variation.
- Freeze unbaked empanadas on a baking sheet, then transfer to freezer bags for convenient make-ahead meals that can be baked directly from frozen.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 8
- Calories: 250
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 30 mg