Best Empanada Recipe
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Unrated
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Prep Time
30 mins
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Cook Time
1 hr
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Resting Time
1 hr
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Total Time
2 hrs 30 mins
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Servings
16
Best Empanada Recipe
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A step-by-step explanation of how to create simple but tasty chicken empanadas. The dough comes together in less than 10 minutes, and you'll have a delicious handheld snack in no time.
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Ingredients
For the Crust
- 2 ¾ cups all-purpose flour
- ¼ teaspoon granulated sugar
- ¾ cup unsalted butter melted
- ½ cup cold water
- ½ teaspoon salt
For the Filling
- 1 pound boneless skinless chicken breasts cooked and shredded
- 2 tablespoons vegetable oil
- 2 medium onions diced
- 1 tablespoon garlic minced
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- salt and pepper to taste
- ¼ teaspoon chili powder
- 1 cup hot water
Other
- 1 egg beaten
Instructions
Empanada Dough:
- In the bowl of a food processor fitted with a dough blade, combine the flour, salt, and sugar. Slowly add the melted butter, followed by enough water to create a soft and smooth dough.
- Form the dough into a disc and wrap it in plastic. Set aside in the fridge for 1 hour.
Empanada Filling:
- Drizzle the oil in a large pan over medium-low heat. Add the onion and cook for 15-20 minutes, stirring occasionally, until golden and caramelized. Add the garlic and cook for 30 seconds to 1 minute, until just fragrant.
- Stir in the shredded chicken and season with the paprika, cumin, salt, black pepper, and ground chili. Add the water, bring to a simmer, and cook, uncovered, until most of the water has evaporated, about 20-30 minutes. Remove from the heat and allow to cool to room temperature. At this point, the filling can be refrigerated until the next day if desired.
Bake The Empanadas
- Preheat the oven to 350˚F. Line two baking sheets with parchment paper or lightly grease.
- On a lightly floured surface, roll the dough into a thin sheet. Use a 4 ¾ inch circular cutter to cut the dough into circles.
- Place about 2 tablespoons of the cooled chicken mixture in the center of each circle. Brush the edges lightly with a little beaten egg and fold the dough over the filling. Press the edges together to seal.
- Use the tines of a fork to crimp the edges or create a rope appearance by slightly pulling out the edge of the dough and folding it over from one end of the empanada to the opposite side.
- Place the empanadas two inches apart on the prepared baking sheets. Brush the tops with beaten egg and bake for 20-25 minutes or until golden.
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