Description
Mexican chicken empanadas deliver a crispy pastry packed with savory spiced meat and robust flavors. Flaky dough envelops tender chicken, promising a delightful culinary journey you’ll crave again and again.
Ingredients
Scale
- 1 egg
- 2 1/2 cups (300 g) all-purpose flour
- 1/2 cup (113 g) unsalted butter (cold, cubed)
- 1/2 tsp baking powder
- 1 tsp salt
- 1/2 cup (120 ml) cold water (adjust as needed)
Instructions
- Craft a tender, pliable dough by combining flour, salt, and baking powder. Incorporate chilled butter until the mixture resembles coarse crumbs. Introduce egg and water, kneading gently until a cohesive dough emerges. Encase in plastic wrap and chill for half an hour to relax the gluten.
- Awaken the filling’s flavors by sizzling olive oil in a skillet. Sauté diced onions, minced garlic, and chopped bell peppers until translucent. Introduce shredded chicken and spice blend of cumin, paprika, and chili powder. Fold in briny olives, season with salt and pepper. Splash chicken broth and tomato paste, simmering for 5 minutes until the mixture thickens and intensifies. Allow the filling to cool completely.
- Transform the chilled dough by rolling it into thin rounds. Position a generous spoonful of chicken mixture in the center of each circle. Optionally, sprinkle chopped hard-boiled egg for extra richness. Fold the dough over, creating a half-moon shape. Seal the edges meticulously, crimping with fork tines to ensure a tight closure.
- Preheat the oven to 375F (190C). Lavish the empanadas with a glossy egg wash, which will create a golden, crisp exterior. Arrange on a baking sheet and bake for 20-25 minutes until the pastry turns a deep, burnished amber.
- Present the empanadas piping hot, garnished with fresh, vibrant cilantro or parsley to brighten the rich, savory flavors.
Notes
- Use cold, cubed butter for a flaky, tender dough that creates distinct layers in your empanadas.
- Let the chicken mixture cool completely to prevent soggy dough and ensure a crisp, golden crust.
- Swap chicken with black beans or tofu for vegetarian options, and use gluten-free flour for a celiac-friendly version.
- Prepare and freeze uncooked empanadas for up to a month, baking directly from frozen with slightly extended cooking time.
- Prep Time: 1 hour
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 12
- Calories: 122
- Sugar: 0.1 g
- Sodium: 105 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 15 mg