Best Empanada Recipe
User Reviews
0
0 reviews
Unrated
-
Prep Time
30 mins
-
Cook Time
1 hr
-
Resting Time
1 hr
-
Total Time
2 hrs 30 mins
-
Servings
16
Best Empanada Recipe
Report
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.
Share:
Ingredients
For the Crust
- 2 ¾ cups all-purpose flour
- ¼ teaspoon granulated sugar
- ¾ cup butter unsalted, melted
- ½ cup water cold
- ½ teaspoon salt
For the Filling
- 1 pound chicken breast cooked and shredded, boneless skinless
- 2 tablespoons vegetable oil
- 2 onion diced, medium
- 1 tablespoon garlic minced
- 1 teaspoon paprika
- 1 teaspoon cumin ground
- salt to taste
- black pepper to taste
- ¼ teaspoon chili powder
- 1 cup water hot
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.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
