Ingredients
• 2 cups (250g) all-purpose flour
• 1 teaspoon salt
• 1/2 cup (115g) unsalted butter, chilled and cubed
• 1/4 cup (60ml) ice water
• 1 pound (450g) boneless, skinless chicken breasts, diced
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper (optional, for a spicy kick)
• 1/2 cup (120ml) chicken broth
• 2 tablespoons tomato paste
• Salt and black pepper to taste
• 1 egg, beaten with 1 tablespoon water for the egg wash
Instructions
- Make the Dough: In a large bowl, combine the all-purpose flour and salt. Cut in the chilled butter using a pastry cutter or two forks until the mixture resembles coarse crumbs. Gradually add the ice water, mixing just until the dough comes together. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Prepare the Filling: In a large skillet over medium-high heat, cook the diced chicken until no longer pink, about 5-7 minutes. Remove the chicken from the pan and set aside. In the same skillet, sauté the onion until translucent, about 3-4 minutes. Add the garlic and cook for an additional minute, until fragrant. Return the cooked chicken to the pan, then stir in the cumin, paprika, oregano, and cayenne pepper (if using). Pour in the chicken broth and tomato paste, and season with salt and black pepper to taste. Simmer the mixture for 10-15 minutes, or until the liquid has reduced and the flavors have melded together.
- Assemble the Empanadas: Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch. Use a 4-inch round cookie cutter or a small bowl to cut out circles from the dough. Place a heaping tablespoon of the chicken filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape, and crimp the edges with a fork to seal. Transfer the assembled empanadas to a parchment-lined baking sheet.
- Bake the Empanadas: Brush the tops of the empanadas with the egg wash. Bake for 20-25 minutes, or until the pastry is golden brown and flaky. Allow the empanadas to cool for 5 minutes before serving.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Cuisine: Americans
Keywords: Crowd-Pleasing Chicken Empanadas Recipe