Cook Up a Latin Feast in No Time at All with Chicken Empanadas

Give your taste buds an exotic zing of Latin flavor and whip up a comforting dish with one of the most beloved traditional Argentinian recipes – the chicken empanada! Whether it’s for a family gathering, a hearty snack, or a party appetizer, these golden brown pastry pockets will tantalize your taste buds with their delicious, savory flavors of garlic, oregano, and paprika. Plus, with a few basic ingredients and minimal prep work, you don’t even need to break a sweat to whip up a batch of chicken empanadas that are sure to impress!

Ingredients

For the empanada dough, you need:

• 1 ½ cups of all-purpose flour
• 2 teaspoons of baking powder
• ½ teaspoon of salt
• 1/3 cup of butter, cut into small dice
• 1 egg
• 2-3 tablespoons of cold water

For the filling, you need:

• 225g of boneless, skinless chicken breast, diced
• 2 tablespoons of olive oil
• 2 tablespoons of butter
• 1 small onion, finely diced
• 1 teaspoon of garlic powder
• 2 teaspoons of paprika
• 1 teaspoon of oregano
• Salt, to taste
• Pepper, to taste

Instructions

Step 1: Make The Dough

Mix together the flour, baking powder, and salt in a large bowl. Add the butter and use your fingers to rub the butter into the dry ingredients until the mixture looks like breadcrumbs. In a small bowl, whisk together the egg and cold water, then add this to the flour mixture. Use a fork to combine the wet and dry ingredients until a dough starts to form. Use your hands to finish bringing the dough together, then shape it into a ball. Place the dough on a lightly floured surface and roll out to a 20cm circle. Cut out 12 circles from the dough, using a 10 cm biscuit cutter.

Step 2: Make the Filling

Heat the olive oil and butter in a medium frying pan over medium flame. Add diced onion and sauté until it is translucent. Next, add the diced chicken and sauté until it’s cooked through, about 7 minutes. Add garlic powder, paprika, oregano, salt and pepper, and stir to combine. Simmer for 3-4 minutes, until the liquid is mostly evaporated, and set the mixture aside to cool. Preheat the oven to 200C.

Step 3: Assemble and Bake the Empanadas

Take one of the rounds of dough and spoon 2 tablespoons of the cooled filling onto the center. Fold the dough in half, creating a semicircle and press down on the edges to seal. Crimp the edges with a fork and repeat with the remaining dough rounds. Place the empanadas on a baking tray and bake for 15-20 minutes, until the pastry is golden brown and the filling is cooked through.

Frequently Asked Questions (FAQs)

Q: How can I switch up the empanada filling?

A: Feel free to get creative with the filling and switch things up! Some common alternatives include beef, shredded cheese and vegetables, or even sweet options like apple and cinnamon. Just be sure to adjust the seasoning to suit the filling you’re using.

Q: How can I store them?

A: When cooled, chicken empanadas can be wrapped tightly and stored in the fridge for up to five days, or in the freezer for up to three months. For best results, reheat them in the oven at 200C for 10 minutes before serving.

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