Ingredients
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For the Crust
- 2 cups All-Purpose Flour
- 2 tsp Salt
- 1/4 cup Unsalted Butterchilled and cubed
- 1/4 cup Vegetable Shortening
- 1/4 cup Ice Water
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For the Filling
- 2 cups Shredded Chickencooked
- 1 small Onionchopped
- 2 cloves Garlicminced
- 1/2 tsp Ground Cumin
- 1/2 tsp Paprika
- 1/4 tsp Chili Powder
- 1/4 tsp Dried Oregano
- Salt and Pepperto taste
- 1 tbsp Olive Oil
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For the Egg Wash
- 1 large Egg
- 1 tbsp Water
Directions
These flaky and savory hand pies are a popular dish in Latin American and Filipino cuisine. Chicken empanadas are usually stuffed with a delicious mixture of chicken, vegetables, and spices. They can be served as a snack, appetizer, or a main course. The dough can be made from scratch, but you can also use store-bought puff pastry for a quicker version. In this recipe, we’ll be making our own dough for a homemade touch.
Steps
|
1 Done |
For the CrustIn a large mixing bowl, whisk together the flour and salt. |
|
2 Done |
Add the chilled butter and shortening to the flour mixture, and use a pastry cutter or fork to cut the butter and shortening into the flour until the mixture resembles coarse crumbs. |
|
3 Done |
Gradually add the ice water to the mixture, and stir until the dough comes together and forms a ball. |
|
4 Done |
Flatten the dough into a disk and wrap it in plastic wrap. Chill for at least 30 minutes. |
|
5 Done |
For the FillingPreheat the oven to 375°F (190°C). |
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6 Done |
In a large skillet, heat the olive oil over medium heat. |
|
7 Done |
Add the chopped onion and garlic, and sauté for 2-3 minutes, or until the onion is translucent. |
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8 Done |
Add the shredded chicken, cumin, paprika, chili powder, oregano, salt, and pepper to the skillet, and stir until well combined. |
|
9 Done |
Remove the skillet from heat and set aside. |
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10 Done |
To Assemble the EmapanadasRoll out the chilled dough on a lightly floured surface until it is about 1/8 inch thick. |
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11 Done |
Use a 3-inch round cookie cutter or a glass to cut out circles of dough. |
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12 Done |
Place about 1 tablespoon of the chicken filling onto the center of each dough circle. |
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13 Done |
Fold the dough over the filling to form a half-moon shape, and use a fork to press the edges together and seal the empanada. |
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14 Done |
In a small bowl, whisk together the egg and water to make the egg wash. |
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15 Done |
Brush the egg wash over the top of each empanada. |
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16 Done |
Place the empanadas on a baking sheet lined with parchment paper. |
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17 Done |
Bake for 20-25 minutes, or until the crust is golden brown and flaky. |
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18 Done |
Serve hot with your favorite dipping sauce. |
