Pin it
Join me in creating these golden-brown chicken empanadas, where flaky pastry embraces a filling of tender shredded chicken and perfectly seasoned vegetables. This recipe transforms simple ingredients into handheld pockets of joy that bring a taste of Latin American comfort to your kitchen.
After years of perfecting this recipe, these empanadas have become my go-to for everything from family gatherings to quiet Sunday dinners. My guests always marvel at how something so simple can taste so special.
Essential Ingredients Selection
- Chicken breast: Use freshly cooked or rotisserie for convenience
- Bell peppers: Mix colors for visual appeal and sweet flavor
- Fresh garlic: Essential for authentic taste; pre-minced won't work as well
- Empanada dough: Store-bought saves time without sacrificing quality
- Tomato paste: Adds rich color and concentrated flavor
- Fresh cilantro: Brings brightness to the filling
- Chicken bouillon: Creates depth in the filling
Detailed Step-by-Step Instructions
- Filling Preparation:
- Heat oil until shimmering, sauté vegetables until tender but not brown, add aromatics last to prevent burning, cook until fragrant and golden, let cool slightly before filling.
- Chicken Integration:
- Shred chicken while still warm, mix with sautéed vegetables, add seasonings gradually, taste and adjust flavors, let mixture cool completely.
- Assembly Process:
- Work with one dough round at a time, keep others covered to prevent drying, place filling off-center, leave clear border for sealing, brush edges carefully with egg wash.
- Sealing Technique:
- Fold dough over filling, press out air bubbles gently, crimp edges with fork, check for complete seal, transfer to prepared baking sheet.
- Baking Method:
- Brush with egg wash, create steam vent in top, rotate pan halfway through, watch for golden color, cool slightly before serving.
Pin it
These empanadas were inspired by my neighbor's Argentinian grandmother, who taught me that patience in preparation leads to perfect results.
Filling Mastery
The secret to perfect empanadas lies in the filling consistency. Through countless batches, I've learned that letting the liquid reduce until just moist prevents soggy bottoms while maintaining flavor. I watch for the moment when the filling holds together when pressed with a spoon but isn't dry.
Make-Ahead Strategy
These empanadas shine in their make-ahead potential. I often prepare the filling on Sunday, then assemble and bake throughout the week. The filling actually improves after a day in the refrigerator as the flavors meld beautifully.
Storage Solutions
For freezing unbaked empanadas, I place them on a parchment-lined baking sheet until frozen solid, then transfer to freezer bags. This prevents them from sticking together and allows for easy single-serving portions.
Creative Variations
Over time, I've experimented with different additions. Adding corn brings sweetness, while diced potato creates heartier filling. My children's favorite version includes a sprinkle of cheese inside, which melts beautifully during baking.
Serving Suggestions
While these empanadas are delicious on their own, I love serving them with a variety of dipping sauces. A quick cilantro-lime crema or chimichurri sauce elevates them to dinner party status.
Temperature Control
Maintaining proper dough temperature is crucial. I keep the dough rounds refrigerated while working and only take out what I need. This prevents them from becoming too soft and difficult to handle.
Pin it
These chicken empanadas have become more than just a recipe in my kitchen – they're a celebration of comfort food that brings people together. Whether served as an appetizer or main course, they never fail to impress. The combination of flaky pastry and savory filling creates something truly special that keeps everyone coming back for more.
Frequently Asked Questions
- → Can I make these empanadas ahead of time?
- Yes, you can assemble them and refrigerate for up to 24 hours before baking, or freeze for up to 3 months.
- → Can I use rotisserie chicken?
- Yes, rotisserie chicken works great and saves time - just shred it to the right consistency.
- → Why do you brush with egg wash?
- Egg wash helps achieve that golden brown color and creates a seal when crimping the edges.
- → Can I fry these instead of baking?
- Yes, you can fry them in oil at 350°F for about 3-4 minutes per side until golden brown.
- → What can I serve with empanadas?
- They pair well with chimichurri sauce, salsa, or sour cream for dipping.